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Baking
Pumpkin and Nut Loaf
A tender pumpkin and carrot loaf with nuts, made with rice flour. Great for those avoiding gluten and perfect for an autumn dessert.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely grate the carrot and roughly chop the nuts.
2
In a bowl, combine the pumpkin, carrot, oil, sugar, zest, cinnamon, and nuts. Fold in the beaten eggs.
3
Mix the flour with the baking powder, stir it into the batter, and mix well. Transfer the batter to a loaf pan.
4
Bake at 180°C (350°F) for 30–40 minutes until done.
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