Gluten free pumpkin prune loaf recipe: Healthiest treat ever

Nothing says end of the week more than newly prepared banana bread on a Saturday morning… .however sadly our most loved heated great isn’t the kindest to our glucose levels, or waistline for a self evident reality.

Enter this wonderful perfect work of art. You may waver at the mix of pumpkin and prune, however how about we make them thing straight: the taste and possess an aroma similar to this terrible kid will transport you back to your hottest and most ameliorating memory. You know the overwhelming odor of banana bread preparing in the broiler? Just circumstances that by ten and that is the thing that this piece smells like.

Two words: absolutely tasty.

Pumpkin Prune Loaf

Serves 10-12


500g pumpkin (once peeled and deseeded comes to 400g/3 containers ground)

1 container (200g) set prunes

1 ½ container rice flour

½ container destroyed coconut

⅓ container nectar

1 ¼ container olive oil

1 container pumpkin seeds

½ tsp preparing powder

1 tsp bicarb pop

2 tsp cinnamon

3 eggs

1 tsp vanilla


1. Preheat stove to 180C and line an extensive piece tin (around 15x22cm) with greaseproof paper.

2. Peel, de-seed and mesh pumpkin into an extensive bowl.

3. Cleave prunes down the middle and add to bowl with olive oil, nectar, eggs, vanilla.

4. Filter the flour, cinnamon, bicarb pop, preparing powder, and salt together, and after that include destroyed coconut.

5. Consolidate the two blends and crease in the pumpkin seeds (saving a little modest bunch)

6. Fill a chunk tin and sprinkle with additional pumpkin seeds and prepare for 1 hour 15 minutes.

7. Permit to cool in tin for 20 minutes, at that point expel from tin to cool totally on a wire rack.

8. Cut and serve or stop in pieces for up to 2-3 weeks prepared for tidbits and treats!

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