~ Throwback Thursday ~ Perfect Pumpkin Loaf!

~ Throwback Thursday ~ Perfect Pumpkin Loaf!

Throwback Thursday is super simple and reminiscent of recipes of days gone by. This Super Simple recipe is all about comfort food and finding things that I love and will fit within my Failsafe new diet plan. I love pumpkin. No, I mean I LOVE pumpkin but, like most things in my diet, I tend to get on a one track kick and then over expose my system to them resulting in a temporary intolerance. I did avoid pumpkin mostly for this summer but, when it turned rainy and nasty here, I really wanted something warm and comforting fresh out of the oven.

This sugar free, gluten free, 5 ingredient bread (6 technically with the xanthan) is SO easy that it is not only Failsafe from an allergy perspective but also from a cooking perspective. Seriously, folks, you cannot mess this one up! AND I used ingredients from two of my favourite companies, Well and Good and Natvia. It smelled so good cooking that when it came out of the oven I couldn’t wait and sliced the end and had with a bit of butter (I never eat butter but boy oh boy was it good!) * Note you can add cinnamon and nutmeg but they are not permitted on Failsafe.

pumpkin loaf 1

Perfect Pumpkin Loaf ~ Serves 8-10
300 grams mashed pumpkin
1 & 1/2 cups Self Rising Four (I used my favourite, Well and Good)
¼ tsp xanthan gum
1 x egg
1/2 cups low fat yogurt or sour cream
1/2 cup Natvia Baking + extra for topping

Preheat oven to 180° or 160° for a fan forced oven and spray a loaf pan with cooking spray.

In a medium bowl combine the flour, xanthan, pumpkin, Natvia, egg and yogurt and mix very well (it will be thick).

pumpkin loaf 2

pumpkin loaf 3

Pour into the pan and top with some Natvia for a sugary crunchy top.

pumpkin loaf 4

Bake for 45-60 minutes until a skewer comes out clean.

pumpkin loaf 5

Allow to cool completely on a wire rack before cutting ~ or cut off the end and slather in butter or Natvia glaze and dig in!)

loaf sliced

pumpkin loaf final 2

pumpkin loaf final