If you're looking to spice up your bread-based snacks or morning toast, you can't go past this wonderful pumpkin bread. A savoury delight, this is a gluten free loaf but without compromise. Be warned, once you try it, you might just make it every single week.

Makes 1 loaf
Gluten free | Dairy Free | Vegetarian

 2 cups mashed pumpkin

1 cup extra virgin olive oil

4 free range eggs

2 teaspoons apple cider vinegar

1 cup walnuts

1 cup buckwheat flour

1/4 cup arrowroot flour

2 teaspoons baking powder

1/2 teaspoon bicarb soda

Method:

Heat oven to 160C and line a large loaf tin (I used 25x12cm however if you have smaller and fill it higher just cook it a bit longer) with greaseproof paper. Pop mashed pumpkin, oil, eggs, apple cider vinegar and walnuts in a blender and blitz until creamy. Combine buckwheat and arrowroot flour, baking powder and bicarb soda in a bowl and mix, then add the pumpkin mix from the blender and mix until it all comes together.

Pour into the lined tin and place in oven to bake for 60 minutes, then cover with foil and bake a further 30 minutes. Cool in tin, then slice and serve. Best stored in fridge, sliced and toasted with your favourite toppers - consensus has been PB and Banana for the win!