SPICED PUMPKIN BREAD
Vegan desserts can be a challenge, as the majority of options are similar and a little boring. This spiced pumpkin bread, on the other hand, is moist, juicy and flavoursome!
Servings 8 pieces
Ingredients
- 1 cup pumpkin puree roasted or boiled pumpkin mashed
- 1/4 cup coconut oil melted
- 1/2 cup brown sugar
- 3/4 cup plant based milk soy, oat or almond
- 1 tbs ground falxseed soaked in 3 tbs water
- 1 drop vanilla extract
- 2 cup oat flour
- 1/2 cup ground almonds or walnuts
- 3 tbs coconut flakes
- 1 pinch of Salt
- 1 ts baking soda
- 1 ts baking powder
- 1 ts cinnamon
- 1 pinch of ginger powder
- 1 pinch of nutmeg
- 1 pinch of cloves ground
- 3 ts pumpkin seed
Instructions
- Preheat the oven to 180 degrees.
- Mix all liquid ingredients in a large bowl. Start gradually adding the dry ones and stir well. You won’t need a mixer; a fork works well enough. The dough should be rather thick, but that’s normal…
- Line the bottom of a rectangular cake pan with parchment paper or grease it with vegetable oil. Transfer the dough into the pan.
- Sprinkle the cake with pumpkin seeds. Cover with parchment paper but be careful not to touch the dough and put in the oven. In that way the pumpkin seeds won’t burn.
- Bake the cake for about 60-75 minutes. The baking time depends greatly on the size of the pan and the flour you’re using, so test for doneness with a toothpick. Stick the toothpick in the cake and if it is still wet then the bread is still not done.
- Remove the parchment paper covering the cake a few minutes before it’s done, so the pumpkin seeds could roast. Take out of the oven and let it cool for 50-60 minutes, then remove the cake from the pan and remove the parchment paper.