Pumpkin Bread


One of the best pumpkin breads that I’ve tasted on a SIBO or Low FODMAP diet. Fab!

12 oz pureed cooked pumpkin

2 cups ground almonds

1/2 cup buckwheat flour

2 eggs

1/3 cup maple syrup

1 tsp vanilla

2 tsp apple cider vinegar

2 tbsp mixed spice

1 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp salt

  1. Add all ingredients to a blender and puree until smooth and mixed.
  2. Line a bread pan with baking paper and fill with bread batter.
  3. Bake in a 350f/180c oven for 60-75 minutes. All oven times vary. I’ve previously made this bread in one hour but in my current home it took a good 75 minutes to finish baking. At 60 minutes I checked it and it was wobbly. I left it another 15 minutes and it was solid. You be the judge.
  4. Allow to cool before removing from the pan and cutting.

*Always trying to make swaps for vegan ingredients. Will try this again with flax eggs and will be back to comment.

**Roast and puree the pumpkin yourself, it’s so easy and the taste is superior.

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