Spiced pumpkin bread

Serves: 8-10
Prep time: 1 hour 30 minutes
Cooking time: 1 hour


For the roast pumpkin:

400g pumpkin (or other squash), peeled, seeds removed, and cut into 3cm (11/4in) chunks

2 garlic cloves, peeled

½ tsp ground allspice

1-2 tbsp olive oil

For the dough:

75g white teff flour:

75g gluten-free oat flour, plus extra for dusting

150g chickpea flour

50g pumpkin seeds

25g gluten-free pinhead oats

3 tbsp psyllium husk powder

2 tsp quick yeast

a pinch of salt

375ml gluten-free oat milk

1 tbsp honey

1 tbsp olive oil, plus extra for shaping


1 Preheat the oven to 240ºC/R9 and line a roasting tin with kitchen foil.

2 Put the prepared pumpkin in the roasting tin, add the garlic, allspice and a good glug of olive oil, and then toss well to coat in the spiced oil. Roast for about 15 minutes until soft and charred, then leave to cool.

3 Put the flours, pumpkin seeds, pinhead oats, psyllium husk powder, yeast and salt in a large mixing bowl and stir to combine. Take the roasted garlic cloves and squish them into the dry ingredients.

4 Gently warm the oat milk in a pan, add the honey and oil and stir until mixed. Stir this into the dry ingredients. Mix well with a wooden spoon to create a dough, then cover the bowl and leave it to rise in a fairly warm place for about an hour.

5 If you’ve turned the oven off, preheat it again to 240ºC/R9. Line a 900g (2lb) loaf tin with non-stick baking parchment.

6 Tip the dough on to a lightly oiled surface and gently stretch it and press it out to form a rectangle about 30x23cm (12x9in). Squash the pieces of roasted pumpkin between your fingers to flatten them, then press them on to the surface of the

dough. Now carefully roll up the dough from the shorter edge and lift it into the prepared tin, tucking it in to fit at the sides. Dust with a little more oat flour.

7 Bake for 15 minutes, and then reduce the oven temperature to 220ºC/R7 and bake for a further 25-30 minutes until crusty on top and sounding hollow when tapped underneath.

8 Cover with a clean cloth and leave to cool in the tin for a few minutes, then transfer to a wire rack and leave to cool completely.

Recipe and image from Howard Middleton’s Delicious Gluten-Free Baking, published by Little Brown Books

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