Gluten Free Pumpkin Soup Bread

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.

50 g Red lentil, ground into flour
50 g Brown rice, ground into flour
50 g Teff flour
150 g Soya pistachio protein powder
20 g Psyllium husk
10 g Baking powder
6 g Baking soda
2 tsp Speculoos spice (or pumpkin pie spice)
1/2 tsp Salt
660 g Roasted Hokkaido coconut soup
50 g Buttermilk
Poppy seeds, optional

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.