This quick and delicious pumpkin soup bread is light, moist and a perfect treat for the season. It’s wheat-free, egg-free and gluten-free, and loaded with protein and fiber. It also can be made dairy-free using soya or almond milk instead of buttermilk.
- In a mixing bowl, whisk together the red lentil flour, brown rice flour, teff flour, protein powder, psyllium, baking powder, baking soda, Speculoos spice and salt.
- Make a well in the middle of dry ingredients, add in pumpkin soup and buttermilk. Stir with a wooden spoon until all well-combined. Scrape the batter into a parchment-lined loaf pan. Sprinkle the surface with some poppy seeds if desired.
- Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 50 minutes until nicely golden brown.