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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    SPICED PUMPKIN BREAD

    October 12, 2015

    |

    GENEVIEVE ARGI

     

     

    Fall in Switzerland is beautiful. In LA, fall doesn't really exist - it's actually the warmest time of the year! That being said, what does exist everywhere that truly represents fall, is pumpkins! I don't fall for the average pumpkin spice latte, no, I like to roast the pumpkins, and use that fresh puree for just about everything! This season thus far, I've made pumpkin smoothies, chia puddings, oatmeal, soup, puree and sweet bread. I'm happy to share all of these recipes with you, but here is the first! 

     

    Pumpkin bread has a special flavor, especially if you use freshly pureed pumpkin, rather than the canned version. I always add nutmeg, cinnamon, cardamom and ginger whenever I bake this bread as those four spices enhance the natural flavor of the pumpkin. I used buckwheat flour to make this recipe, but you could subsitute it for any flour that you prefer. Also, you can use eggs or flax/chia eggs, they both always work! Fresh out of the oven, this bread is best when served toasted, with a bit of jam or almond butter, yum!

     

    Husband approved.

     

    Ingredients:

     

    1 cup pumpkin puree

    1 cup buckwheat flour

    1 tbsp ground cinnamon

    1 tbsp ground cardamom

    1 tbsp ground nutmeg 

    1 tbsp ground ginger

    1 egg or chia/flax egg

    1/4 cup coconut oil (melted)

    1/4 cup almond or coconut milk

    1/2 cup pure maple syrup (or coconut sugar)

    1/4 cup apple cider vinegar

    1 tsp baking soda

    1/2 cup pumpkin seeds

     

    Directions:

    To make your own pumpkin puree, preheat the oven to 400F. Cut the pumpin half and roast for about 1 hour, or until very soft. Remove the seeds, scoop out the puree and place it in a blender or food processor and blend until smooth.

     

    Preheat the oven to 350F. In a medium sized bowl, whisk together the flour, cinnamon, cardamom, nutmeg, ginger and baking soda. Then add the pumpkin puree, coconut oil, egg or vegan egg, sweetener, and nut milk. Then add the apple cider vinegar. Pour the batter into a loaf pan and bake for about 1 hour. About 40 minutes in, top with pumpkin seeds and continue roasting. 

    Let cool and slice! 

     

     

     

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