Savoury gluten free pumpkin bread

Jacqueline Alwill

Brown Paper Nutrition

Beautiful pumpkins in season at present which has lead to an abundance of meals utilising this divine veg. I roasted our recent pumpkin from our delivery in different ways (with skin, without skin, smaller chunks and larger wedges) so I felt inspired to use it creatively and popped some into soup, some in crepes, some with eggs and had some leftover so it was mashed and made into this delicious bread! You can have it with sweet or savoury toppings, I just wrote savoury in the title as it does kind of look like a juicy banana bread which is typically sweet but it’s not.

I wasn’t planning to share this recipe so soon, however after teasing you all with the making of it on Instagram I had too many requests to ignore so here it is!



Makes 1 loaf

Gluten free : Dairy Free : Vegetarian

2 cups mashed pumpkin

1 cup extra virgin olive oil

4 free range eggs

2 teaspoons apple cider vinegar

1 cup walnuts

1 cup buckwheat flour

1/4 cup arrowroot flour

2 teaspoons baking powder

1/2 teaspoon bicarb soda

Heat oven to 160C and line a large loaf tin (I used 25x12cm however if you have smaller and fill it higher just cook it a bit longer) with greaseproof paper. Pop mashed pumpkin, oil, eggs, apple cider vinegar and walnuts in a blender and blitz until creamy. Combine buckwheat and arrowroot flour, baking powder and bicarb soda in a bowl and mix, then add the pumpkin mix from the blender and mix until it all comes together. Pour into the lined tin and place in oven to bake for 60 minutes, then cover with foil and bake a further 30 minutes. Cool in tin, then slice and serve. Best stored in fridge, sliced and toasted with your favourite toppers – consensus has been PB and Banana for the win!