Pumpkin Bread

I came up with this pumpkin bread recipe quite a few months ago after many, many failed attempts. Now that I've got it right, it's something that we make every fortnight and keep in the freezer for breakfasts and morning teas. It's a really nice alternative from the usual sweet/dessert-style breads that you normally see and I reckon it's one of those things that just goes with anything. It's good plain, great with eggs, beautiful with cheese and ham, or with a few sun-dried tomatoes baked through it.

Pumpkin Bread

Ingredients
500g butternut pumpkin, grated
1/2 cup olive oil
4 eggs
1 tsp baking powder
1 1/2 cups almond meal
1 1/2 cups spelt flour
3 tbs chia seeds
Good pinch of salt

Method
Preheat oven to 180 degrees celcius
Line a loaf tin with baking paper
Place all ingredients into a bowl, and combine well
Pour batter into the tin and sprinkle the top with pepitas or any seeds you like
Bake for 1 hour
Cool completely before cutting, otherwise it's a bit crumbly enjoy with everything!