Sultana Pumpkin Bread
Gluten, dairy, refined sugar free (can be grain free)
Prep Time 20 mins
Cook Time 45 mins
- 150 g pumpkin, diced should be about ¾ cup once mashed
- 3 eggs average size, if large just use two
- ¼ cup coconut oil
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 apple, skin on grated
- 2 tbsp flaxseed ground
- 1 cup almond meal
- ¼ cup rice flour for grain free, replace with flaxseed or more almond meal
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp mixed spice
- ¼ tsp sea salt
- ½ cup sultanas or walnuts or dark chocolate
Measure and chop pumpkin into cubes and steam until cooked.
Turn oven onto 160°C fan bake.
Add all the wet ingredients to a large bowl and whisk together. Grate in the apple.
Add all the dry ingredients to the bowl and mix together.
Mash the pumpkin (do not add any other liquid) and add to the bowl and combine.
Place baking paper in a loaf tin and spoon in mixture. Cook for approx 45-50 minutes, until springs back.
