Pumpkin Bread of Dreams
PREP 10 MIN•COOK 1 HR 30 MIN
“This recipe is from my wife, Magdalena. Don’t be overwhelmed by the ingredients, it’s easy to make and full of nourishing flavor. I usually toast a couple of slices after I go surfing – topping it with ricotta and blueberries, or tomato, avocado and basil. If you’re after a more savory bread, use olive oil instead of macadamia. To make it sweeter, add chopped dates.” - Darren
DF
GF
V
Number of servings
2
87 1⁄2g pumpkin grated
1⁄3 large egg
1⁄4 tbs macadamia oil or olive oil
1⁄8 tbs honey (rice malt syrup or maple syrup)
1⁄8 tsp lemon juice
1⁄4 cup (25g) almond meal
1⁄8 cup (6 1⁄4g) coconut flour
1⁄8 tsp bi-carb soda
1⁄8 tsp ground nutmeg
1⁄8 tsp ground cinnamon
1⁄8 tsp salt
1⁄8 cup (10g) pecans roughly chopped
1⁄8 cup (7 1⁄2g) chia seeds
1⁄8 cup (5 2⁄3g) sunflower seeds (kernels) plus extra to garnish
1⁄8 cup (5 2⁄3g) pumpkin seeds (pepitas)
Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 25cm loaf tin and line with baking paper.
Combine pumpkin, eggs, oil, honey and lemon juice in a large bowl.
Whisk almond meal, coconut flour, bi-carb soda, nutmeg, cinnamon and salt together and stir through pumpkin mixture. (if mix feels too wet, add a little more coconut flour)
Gently fold in pecans and seeds until combined.
Pour into prepared tin, sprinkle over extra sunflower seeds and bake for 1–1 1/2 hours or until an inserted skewer comes out clean.
Stand for 5 minutes before turning out of the tin and cool before slicing.
Energy (kJ)
1013 kJ / 242 cals
Protein
7.3 g
Fat
20.1 g
Sat. Fat
3.6 g
Carbs
6.7 g
Sugar
5.3 g
Fiber
5.1 g
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