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Savory pumpkin and leek loaf slice on a plate
Golden savory pumpkin cake with leeks

Savory Leek and Pumpkin Loaf (Prebiotic Bake)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
A nutritionally functional loaf that acts as a hybrid between a quiche and a quick bread. The pumpkin puree provides moisture retention, while the leeks contribute inulin (prebiotic fiber). The baking powder reaction ensures it remains aerated despite the density of the vegetable puree.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian/International

Ingredients

Equipment Needed

  • Loaf Pan: Standard 9x5 inch pan. Grease it well!
  • Sifter: To aerate the flour and remove lumps.

Allergen Information

⚠️ Eggs
⚠️ Dairy
⚠️ Gluten

Instructions

1 ✓

Slice the leek into thin rounds (white and light green parts only) and rinse well. Sauté in coconut oil with minced garlic until soft and fragrant.

Tip: Wash leeks *after* slicing to remove grit trapped between layers. Sautéing removes water, preventing a gummy loaf.
2 ✓

In a large bowl, mix the pumpkin puree with the sautéed leek mixture. Beat in the eggs, milk, thyme, salt, and pepper.

Tip: Ensure the leeks are cooled before adding eggs to prevent premature coagulation (scrambling).
3 ✓

Sift the flour and baking powder together. Gently fold the dry ingredients into the wet mixture until just combined.

Tip: Overmixing develops gluten, which makes quick breads tough. Stop mixing as soon as the flour streaks disappear.
4 ✓

Pour the batter into a greased loaf pan. Bake at 350°F (180°C) for 35-40 minutes until a toothpick comes out clean.

Tip: Pumpkin varies in water content. If the toothpick is wet, bake for 5-minute increments until set.
5 ✓

Let cool before slicing. Serve warm or at room temperature.

Tip: Cooling sets the structure; slicing too hot will cause the loaf to crumble.

Recipe FAQ

Soggy center?
Pumpkin has lots of water. Bake longer if needed, or squeeze pumpkin dry.
Prebiotic?
Leeks contain inulin, good for gut health.
Storage?
Fridge for 5 days. Toast slices before eating.

Ingredients

  • 2 cups All-Purpose Flour
  • 1.25 cups Pumpkin Puree (unsweetened)
  • 1 large Leek (sliced)
  • 2 large Eggs
  • 3 cloves Garlic (minced)
  • 2 tbsp Coconut Oil (or Butter)
  • 0.5 cup Milk
  • 1 tsp Dried Thyme
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tsp Baking Powder