Allergy free herbed pumpkin bread recipe

Ingredients

• ½ butternut pumpkin, peeled and chopped
• 2 cups Orgran self-raising flour, sifted
• ⅓ cup Orgran gluten free gluten
• 1 tsp fennel seeds
• 2 tsps dried oregano
• 75g Nuttlex, melted
• ½ cup goat’s milk
• 2 tsps Orgran No Egg whisked with 60mls water until thick
• Salt and pepper, to taste
• 2 tsps fresh rosemary sprigs

Method

• Preheat oven to 160°C.
• Grease a small-medium sized loaf tin.
• Cook the pumpkin in a saucepan of boiling, salted water for 8-10 minutes or until tender.
• Drain the pumpkin and allow it to cool a little for 10-15 minutes.
• Transfer the pumpkin to a large bowl.
• Using a fork, mash the pumpkin until smooth.
• Add the flour, gluten free gluten, fennel seeds, oregano, Nuttlex, goat’s milk and No Egg mixture.
• Season with salt and pepper.
• Spoon the mixture into the prepared tin.
• Level the top of the loaf.
• Sprinkle over the rosemary and pat it gently in place.
• Cover and leave in a warm place for 20 minutes.
• Bake for 40-45 minutes or until a skewer inserted in centre comes out clean. Cover with foil if over-browning during cooking.
• Rotate the bread after 10-15 minutes to ensure even cooking.
• Stand the bread in the tin for 5 minutes.
• Lift the bread out onto a wire rack to cool.