Cut the butternut pumpkin in half, remove the seeds and skin, then cut the flesh first into slices and then into cubes.

Transfer the pumpkin cubes to a bowl with the water, cover with plastic film and cook in the microwave at 800W for 12 minutes.

Once cooked, mash the pumpkin, about 240g needed, into a smooth puree.

In a bowl, whip the eggs and sugar with electric beaters until the mixture becomes pale and foamy.

Add the pumpkin puree and the oil, mixing with the beaters, then add the milk.

Incorporate the rice flour and almond flour a little at a time, continuing to whip.

Add the baking powder and work the batter to distribute it well.

Pour into the buttered and floured 32x13 cm loaf tin, level it and decorate with almond flakes.

Bake in a preheated fan oven at 170°C for about 40 minutes.

Once cooled, unmould the pumpkin bread and serve it in slices.