Preheat your oven to 200ºC.

Grease and line a bread tin with olive oil and baking paper.

Now comes the easy part.

Add all of the above ingredients into a large bowl and mix well to combine.

Your mixture will seem really dry, this is due to the coconut flour.

Do not add any more liquid to your mixture because as the pumpkin cooks in the oven it will release a lot of water and make your bread nice and moist.

Spoon the mixture into your bread tin and make sure to flatten the mixture and push it right into each corner.

Bake in the oven for 1 hour.

Check it after 50 minutes, you’ll know it’s ready when it’s firm to touch in the middle and it has a nice golden colour.

Allow to cool before removing from the tin and make sure the loaf is completely cool before you start slicing it, otherwise you’ll end up with a lot of crumbs!

The first time I created this recipe I added chopped olives instead of fetta. This is a nice option if you want to make your loaf dairy free but you still want that nice salty kick!

I love eating this for breakfast with thick slices of avocado and some fresh rocket.