Alkaline Diet Recipe #14 – Gluten Free Pumpkin Bread

pumpkin
Article by ross

gluten free pumpkin breadThis is a really simple and tasty recipe, and is especially useful if you are transitioning away from bread or onto a gluten-free diet.

It is a great one to have in summer or winter with soups, stews or just with some avocado and tomato!

Ingredients:

1 small pumpkin
300g gluten-free flour
2 tsp baking powder
1 tsp of italian seasoning
2 tbsp of oil (udo’s choice, hemp oil, flax oil etc)
50-75ml of water

Preparation Time: 30 minutes
Cooking Time: 2 hours

Method:

1. First and foremost, the oven must be preheated to 200C (or gas mark 6). Once this has preheated, put the entire pumpkin onto a baking tray and bake for at least 40-50 minutes or until the pumpkin has become quite soft.

2. Cool the pumpkin (still on the tray) for at least half and hour.

3. Remove the skin from the pumpkin, cut out the stalk and remove the seeds.

4. Mash the pumpkin well, and then stir in the remaining ingredients.

5. Next, put the pumpkin onto a floured surface and knead until the mixture becomes sponge-like. If it feels too sticky, add a little more water.

6. Shape the mixture into a circular loaf shape and place on a lightly oiled baking tray. Make a pattern in the top of the loaf such as a cross.

7. Bake for 30-40 minutes or until done (you can tell by tapping the base of the loaf – if it sounds hollow, it is ready).

…and voila!

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  1. Pingback: Alkaline Recipe: Ultimate Quick & Easy Gluten-Free Bread Recipe

  2. Nelson McDonald Reply

    Hi,
    Do you have any bread machine recipes ?

  3. Lore Reply

    Want to try this recipe but only have canned pumpkin. About how many cups/ml of pumpkin do you get from 1 small pumpkin. Also, at what temperature do you bake the loaf?

    Thanks!

  4. Pingback: The first bread I have EVER made « The Hippy Peach

  5. Ross Reply

    Hey Mel

    Thanks for stopping by and letting me know you like the blog!

    You’re right – all oils, when exposed to light, air or heat do go rancid. And this is therefore not 100% alkaline – however, I truly believe that if you are generally living by the principles of an alkaline lifestyle then there is room for movement. The entire loaf contains only 2 tbsp and it is a huge step up from a normal loaf of bread.

    Regardless though – I really appreciate your feedback and love the suggestion of coconut oil.

    Do you have a blog or site at all? I’d love to stop by and check it out!

    Have a fantastic weekend
    Ross

  6. Mel* Reply

    Hey ho, really like this blog, but have a little issue with this recipe as it calls for oils that go rancid when heated/exposed to air/light…why didn’t you use coconut oil…???

  7. kim Reply

    Thanks for the gluten free recipe – yum!! I was wondering what quantity of pumpkin i.e. in grams/kilos? cheers, Kim

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