GF Pumpkin bread

Ingredients:

- 340g cooked pumpkin or squash

- 2 cups/ approx. 500g almond flour

- 2 eggs

- 55g melted & chilled butter + extra for greasing

- 2 teaspoons cinnamon

- 1/2 teaspoon ground ginger

- 1/2 teaspoon nutmeg

- 1/2 teaspoon ground clove

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- pinch of salt

- 2 teaspoons apple cider vinegar

- 1 tablespoon maple syrup (could add more for extra sweetness)

- 1 teaspoon vanilla extract/ 1 pod vanilla bean

Method:

1. Cook the pumpkin/ squash, the melt the butter (seperately) and set aside to cool.

2. Pre-heat the oven to 180 C, grease a loaf tin (standard size, like for a banana bread) and lay with baking sheet.

3. Put all of the ingredients in a blender or food processor and blitz until well combined.

4. Transfer the batter into your tin and bake for around 50-60 minutes.

5. Leave to cool in the tin for around 15 minutes and then take out of the tin to cool completely.

Enjoy!