Pumpkin and Sunflower Seed Loaf
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Did you know?
Pumpkin loaves became popular in the UK during the 19th‑century harvest festivals, celebrating the autumn squash bounty.
Method
Preheat the oven to 180°C (350°F) and line a 20 cm loaf tin with parchment paper.
In a large bowl, combine pumpkin purée, olive oil, milk (or oat milk), and the eggs (or flaxseed eggs) until smooth.
Stir in the oat flour, almond flour (or extra oat flour), baking powder, and sunflower seeds until just incorporated; avoid over‑mixing.
Pour the batter into the prepared tin, smooth the top with a spatula, and bake for 45‑50 minutes, or until a skewer inserted in the centre comes out clean.
Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition per serving
Approximate values, not medical advice.
