Whole food Pumpkin bread


3 cups grated raw pumpkin
4 whole organic eggs
1/2 teaspoon sea salt
pinch of nutmeg
1/4 cup cold pressed coconut oil
2 teaspoons gluten free baking powder
3 cups almond meal/flour

Pumpkin seeds to sprinkle on top

Preheat oven to 180c
Combine the pumpkin, eggs, salt, nutmeg, and coconut oil into a bowl.
Add the almond meal/ flour and baking powder and mix well.
Line the loaf tin with layer of butter.
spoon the mixture into the loaf tin and sprinkle the seeds on top.
bake for an 1.30 hours
let stand and cool


Leave a reply

Your email address will not be published. Required fields are marked *