Directions

1. Preheat oven to 160º C / 320ºF

2. Line a 10x20 cm loaf tin with baking paper so the paper comes up over the sides

3. Peel and chop the pumpkin into small 1 cm cubes

4. Add the whole almonds into the blender jug, put the lid on and ‘pulse’ several times to reduce the nuts to flour.

5. Add the remaining ingredients in the order they are listed and return the lid.

6. Choose the ‘nut’ mode, them blend for 30 seconds.

7. Open the lid and use a spatula to scrape down the sides and under the blades.

8. Place the lid on again and then blender for a further 10 seconds or until the batter is smooth.

9. Pour the batter into the prepared tin and place into the oven

10. Cook for 1 hour or until an inserted skewer comes out clean.

11. When it has done, remove the bread from the oven and set aside for 15 minutes

12. Holding the edges of the baking paper, lift the loaf out of the tin and onto a wire rack to cool.

13. Savoury pumpkin and turmeric bread may be served warm, cold or toasted.

14. The loaf will stay fresh airtight for 1 week or sliced and frozen for up to 3 months.
    
    You might also like our paleo nut and seed bread.