SPICED PUMPKIN BREAD

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!