Pumpkin Chia Bread

Pumpkin Chia Bread

Golden on the outside and soft on the inside, this bread makes a delicious breakfast or snack topped with avocado or pesto. It's filling and nourishing with protein, good fats and the anti-inflammatory benefits of pumpkin. Pumpkin is low in kilojoules and has been shown to help regulate blood sugar levels. I steam my pumpkin first, it makes the bread super sweet and easier to digest.

Pumpkin Chia Bread

Meaghan South
Servings

4-5

Prep Time

20 mins

Cook Time

1 1/2 hour

Category

Breads

Source URL

https://www.meaghansouth.com/blog/pumpkin-chia-bread

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/pumpkin-chia-bread

Golden on the outside and soft on the inside, this bread makes a delicious breakfast or snack topped with avocado or pesto. It's filling and nourishing with protein, good fats and the anti-inflammatory benefits of pumpkin. Pumpkin is low in kilojoules and has been shown to help regulate blood sugar levels. I steam my pumpkin first, it makes the bread super sweet and easier to digest.

Ingredients

  • 450g steamed pumpkin (pat dry)
  • 4 organic eggs
  • 1 teaspoon sea salt
  • 80ml (1/3 cup) extra virgin olive oil
  • 350g (1 1/2 cups) almond meal
  • 2 tablespoons white chia seeds
  • 2 teaspoons gluten-free baking powder
  • Handful of pumpkin seeds to sprinkle on top

Directions

  1. Preheat your oven to 160C fan-forced (320F).
  2. Combine the pumpkin, eggs, sea salt and olive oil in a bowl. Add the almond meal, chia seeds and baking powder and mix well. Rest the bread mixture for 15 minutes.
  3. Line a loaf tin with baking paper at the base and sides (a 10cm wide by 26cm long tin works well).
  4. Spoon the mixture into the loaf tin and sprinkle the top with pumpkin seeds.
  5. Bake for approximately 1 hour until cooked through and firm to touch. Remove from the oven and allow to rest in the tin for 1 hour before removing. Cool, and enjoy.
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