Gluten-free pumpkin pecan loaf
Preparation time: 00:20
Cooking time: 00:45
Ingredients
1 cup pumpkin - cooked and puréed
2 eggs - beaten
2/3 cup sugar
1 1/2 cup brown rice flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp baking powder (preferably gluten -free)
2/3 cup pecan nuts - roughly chopped
Method
Preheat your oven to 180°C. Grease a standard-size loaf tin and set aside.
Mix together the eggs, oil, pumpkin and sugar. Combine the brown rice flour, bicarbonate of soda, baking powder, cinnamon and salt.
Fold the dry ingredients into the pumpkin mixture and add the chopped nuts. Stir until you get a thick batter. Pour the batter into the loaf tin and bake in the oven for 40 - 45 minutes.
Insert a skewer or a thin knife into the centre and check that it comes out clean.
Reprinted with permission of Tessa Purdon. To see more recipes, click here.
Servings: 8
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