Paleo Pumpkin Bread - The Healthy Chef

I hope mine turns out that way.

Here is another great looking recipe for bread, I hope you enjoy it , I know I will!!
Nutrition per serveProtein: 6.2 g
Total Fat: 15 g
Saturated: 1.6 g
Carbs: 3.4 g
Sugars: 2.9 g
Sodium: 21 mg
kilojoules: 740
Calories: 176


From:
http://www.thehealthychef.com/2012/07/paleo-pumpkin-bread-2/

Paleo Pumpkin Bread

• 450 g (15.8 oz/ 3 cups) grated raw pumpkin (winter squash)
• 4 whole organic or free-range eggs
• 1/2 tsp sea salt
• pinch nutmeg
• 1/4 cup (60 ml/ 2 fl oz)) olive or macadamia nut or cold pressed coconut oil
• 2 teaspoons gluten free baking (you can also use (3/4  teaspoon baking soda + a tablespoon lemon juice)
• 3 cups (300g/ 10  1/2 oz) fine almond meal (fine almond flour, ground almonds)
• 1 tablespoon honey (optional )
• pumpkin seeds to sprinkle on top  (optional)

Directions:

• Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
• Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
• Add the almond meal and baking powder and mix well.
• Line a loaf tin with baking paper at the base and the sides.The size I used was: 10 1/2 cm wide and 26 cm long.
• Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
• Bake for approximately 1  1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.

Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Cool and enjoy slices with avocado or topped with my  macadamia nut butter.
Serves 16.