Pumpkin Bread

This gluten, sugar, dairy & preservative free bread is the bees knees and it 100% saved me and my bread cravings when I was on a strict diet to heal my yucky guts. My favourite thing about this recipe is the smell of freshly baked bread that flows through the house while baking it.

It stores in the freezer really well and defrosts easily for a quick snack or addition to a meal.



• 300g butternut pumpkin (baked until soft)

• 100g buckwheat flour

• 20g almond meal

• 1.5 tsp baking powder

• 3 eggs (whisked)

• 3 tsp apple cider vinegar

• Salt, pepper, herbs (I like to use rosemary, oregano, thyme)

• 20g sunflower seeds


– Mix buckwheat flour, almond meal and baking powder with pumpkin.

– Mix in eggs and ACV.

– Add salt, pepper and herbs.

– Line a loaf tin with grease proof paper, pour mixture into tin and sprinkle seeds on top

– Bake at 180 degrees for approximately 35mins

– Allow to cool in tin before transferring to a wire rack

– Cut into 10 even slices.

Enjoy on its own, with avocado, butter, hummus or eggs.

➡️ 81cals: P4/ C9/ F3 (per slice)

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