Pumpkin & Coconut Bread

Pumpkin Bread/Slice/Loaf/Baked Thing. Whatever I call it Ashton and hubster assure me it tastes good. Came about as Ashton has trouble digesting fruit and nuts (and we tend to avoid grains). Enter Pumpkin, coconut and eggs. I think it could be made with an egg alternative if needed, and the coconut could be swapped for almond meal or sunflower meal if you want to avoid or can’t do coconut. Add 1-2 Tbsp maple syrup or honey or even swap the pumpkin for 2 large mashed banana if you have a sweeter palette. 

Ingredients:

200g pumpkin, grated (or chopped finely in a food processor)

4 small or 3 large eggs

2 cups desiccated coconut

60g coconut oil

1tsp cinnamon

*optional 1-2 Tbsp maple syrup or honey

*optional 1tsp baking powder for a little extra rise, I don’t usually bother.

Method:

Preheat oven to 180C

Line a loaf tin with baking paper

Mix all ingredients in a bowl until well combined.

Pour batter into loaf tin and bake for 40 minutes, or until a skewer comes out clean when inserted in the middle.

Serve! Bon appetit! I like to pre slice and store hidden in the fridge so I can ration it out to toddlers and husbands. Also freezes well.