About this recipe:This pumpkin bread is gluten free, moist and rich in fibre. With sweetness from the honey and a smooth texture from the pumpkin the result is not too sweet, so ideal with a little butter and jam as a nibble with a cuppa.
Makes: 16 servings
225g ground flax seed
1 tablespoon baking powder
5 eggs, beaten
125g tinned pumpkin puree
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease a 22x33cm (9x13 in) cake tin.
Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until mixture is smooth. Pour mixture into prepared cake tin.
Bake in the preheated oven until a skewer inserted into the centre of the bread comes out clean, about 20 minutes.