9th July 2017 / By /

Paleo or no paleo, kids or grownups, this bread was a revelation to everyone. I take it to my friends’ parties where I find that it’s enjoyed by all. It is also how I realised that it goes with just about everything. From thinly sliced roast beef, to fish paté, tomato salad, tapenade, jam or chocolate sauce…I know, a recipe I’m not about to stop making, again, and again, and again.

Although I would recommend an electric whisk, it is very easy to make, even on impulse, since the main ingredient comes from a tin, pumpkin flesh.

The pumpkin seeds are optional but, besides making the bread look good, they add a really nice flavour once they have roasted in the oven. So personally, I always sprinkle them on.

Do not be fooled by the fact that it looks heavy. It is a light bread, with a flavour which remains subtle, and which is why it seems to go with everything!


Pumpkin flesh – 200g

Butter – 100g

Eggs – 3, medium

Maple syrup – a couple of tsps.

Tapioca starch/flour – 100g

Green banana flour – 50g

Ground flaxseeds – 50g

Bicarbonate of soda – 1tsp

Salt – a pinch or two

Pumpkin seeds – a handful


1 – Pre-heat the oven to 170°C and butter a loaf tin.

2 – In a food processor, whisk the butter until creamy and white.

3 – Add the pumpkin flesh and whisk until well blended. Because of the water content in the pumpkin, it will at first look like it will not blend with the butter. But keep going, it will work.

4 – Whisk in the eggs and the maple syrup, an egg at a time until well mixed.

5 – Add all the flours, salt and bicarbonate of soda and mix well until you have a well-blended batter.

6 – Pour the batter into the loaf tin and sprinkle the pumpkin seeds over the top.

7 – Bake the bread for 50min to an hour or until a stick comes out clean.

Let the bread cool down and enjoy. See below for perfect accompaniments.

The best accompaniment for this bread:

* Butter – well, I would say that, I am a Charantaise after all…

* With a drizzle of olive oil.

* Dipped into a heart-warming soup – butternut or peas.

* A la Spanish – broken into a tomato, red onion and parsley salad. The bread sponges the juices and seasoning. Delicious.

* With Tapenade, smoked salmon or other fish paté – truly, it was an excellent surprise!

* For breakfast or dessert with some honey or jam or dipped in chocolate sauce!

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