Pumpkin Bread

Hello October

October is one of my favourite month of the year and to celebrate the beginning of October I have created an amazing recipe that everyone would love. This pumpkin bread is not only filled with warming Fall spices but it’s also made healthier than your average pumpkin bread by using ingredients like whole-grain flour, fresh pumpkin puree and sweetened with coconut sugar instead of white sugar.

The lovely lightness and gooeyness of this bread also makes this the perfect companion to a cup of afternoon tea and ideal for when you have any sweet craving.

Here is how you make it.

Ingredients

250g wholegrain flour
175g brown coconut sugar
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
375g pumkin puree from a fresh pumpkin
60ml coconut oil
1 tsp vanilla extract
1 flax egg ( 1 tbsp of ground flaxseeds mixed with 3 tbsp of water)

Directions

1. Cut a whole pumpkin in half and the into 2 inch thick slices, drizzle with olive oil and season with salt. Roast in the oven for 30-45 min until pumpkin is soft and cooked.

2. In the meantime place all the dry ingredients in a large bowl and give it a good stir so that all the spices are evenly mixed.

3. When the pumpkin is cooked, take the slices from the tray and remove the skin and seeds from it, Cut into small chunks and place in a blender. Blend until the pumpkin puree is lovely and smooth.

4. Now mix the pumpkin puree, coconut oil, vanilla extract and flax egg all together and give to the bowl with the dry ingredients. Mix until its all well combined but don’t overmix.

5. Spray a 9×5 loaf pan with non-stick spray and then line it with parchment paper so that the parchment paper hangs over the sides, so that when the pumpkin bread is baked, you can easily lift it out of the loaf pan using the parchment paper.

6. Transfer the batter from the mixing bowl to the loaf pan and smooth down evenly.

7. Bake in the oven for an hour until the top is golden brown and the batter is well cooked through.

8. Remove from oven and lift the pumpkin bread out with the parchment paper and place onto a wire cooling rack to cool before slicing.

Serve your slice of pumpkin with a lovely afternoon tea and enjoy.