Gluten free pumpkin and flax seed bread

    35 min

    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.

    2 people made this

    Makes: 16 servings

    • 225g ground flax seed
    • 1 tablespoon baking powder
    • 5 eggs, beaten
    • 125g tinned pumpkin puree
    • 80ml water
    • 60g honey
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Grease a 22x33cm (9x13 in) cake tin.
    2. 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.
    3. Bake in the preheated oven until a skewer inserted into the centre of the bread comes out clean, about 20 minutes.

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    Reviews in English (4)


    Tossed it out - save your ingredients.  -  08 Nov 2017  (Review from Allrecipes US | Canada)


    I've tried similar Flax seed bread recipes before and found they needed something. What they needed was pumpkin! Next time I will add some more spices, but it was good just following the recipe (especially with cream cheese spread on the top!)  -  10 Jan 2017  (Review from Allrecipes US | Canada)


    used fresh (roasted) pumpkin. It was great with and without chocolate chips. Kids even liked it.  -  21 Nov 2015  (Review from Allrecipes US | Canada)

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