Gluten-free pumpkin pecan loaf

Recipe from: 14 August 2012

Ingredients 9
Servings 8
Time 00:20

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

00:45
 
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.
 

Read more on: recipe  |  bake
 

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