spiced pumpkin bread

http://calgaryavansino.com/recipes/spiced-pumpkin-bread/

  • Serves

    makes 1 loaf

  • Preparation Time

    40-50 minutes

  • Cooking Time

    50-60 minutes

Ingredients

    for the topping:

    • 1 tbsp coconut sugar
    • 1/2 tsp cinnamon

    for the bread:

    • 1.2 kg pumpkin – or you can use red kuri squash or butternut squash
    • 140g brown rice flour
    • 60g almond meal
    • 60g tapioca or corn starch
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 1/2 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cardamom
    • 1/4 tsp ground clove
    • 1/4 tsp nutmeg, freshly grated
    • 90g pecans, coarsely chopped (or you can also use walnuts if you prefer)
    • 2 medium eggs, at room temperature
    • 90g coconut oil, melted
    • 90g maple syrup, at room temperature
    • 2 tsp vanilla extract

      for the topping:

      • 1 tbsp coconut sugar
      • 1/2 tsp cinnamon

      for the bread:

      • 1.2 kg pumpkin – or you can use red kuri squash or butternut squash
      • 1 cup brown rice flour
      • 1/2 cup almond meal
      • 1/2 cup tapioca or corn starch
      • 2 tsp baking powder
      • 1/2 tsp salt
      • 1 1/2 tsp cinnamon
      • 1/2 tsp ground ginger
      • 1/4 tsp ground cardamom
      • 1/4 tsp ground clove
      • 1/4 tsp nutmeg, freshly grated
      • 1 cup pecans, coarsely chopped (or you can also use walnuts if you prefer)
      • 2 medium eggs, at room temperature
      • 1/2 cup coconut oil, melted
      • 1/3 cup maple syrup, at room temperature
      • 2 tsp vanilla extract
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      Pumpkins aren’t simply for carving and doorsteps! This festive, delicious and nutritious ‘bread’ is the perfect way to make the most of them.

      Preheat oven 200C/400F/Gas Mark 6.

      Cut the pumpkin or squash in half, scoop out the seeds and place on a baking sheet with the cut sides facing down. Bake until soft, for around 30-40 minutes, depending on the size of your pumpkin/squash. Once cooked, separate the flesh, place it in a bowl and mash with a fork. Measure 2 cups/400g of this and set aside.

      Lower the oven to 170C/325F/Gas Mark 3.

      Line a 21.5 x 11 cm/2lb loaf pan with parchment paper and set aside.

      Mix the topping ingredients in a small bowl, reserve.

      In a medium bowl, mix the dry ingredients; brown rice flour, almond meal, tapioca, baking powder, salt and spices. Set aside.

      In a large bowl, mix the 2 cups/400g of pumpkin or squash purée from earlier, along with the 2 eggs, coconut oil, maple syrup and vanilla extract and mix until smooth. Fold the dry ingredients into the mixture until just combined.

      Add the chopped pecans and mix again.

      Spread the batter into the prepared loaf pan and sprinkle the topping mix on top of it.

      Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

      Let it cool before removing from the pan and placing on a wire rack. Slice and serve. It’s also delicious when toasted!