Spiced Pumpkin Bread
Source of Recipe
adapted from detoxinista
Recipe Introduction
serves about 8 (decent servings). Tastes a lot like piparkuka, It's ok fresh and slightly warm but 100% better split and toasted the next morning with some salty olive oil spread on it. I would be tempted to try sprinkling sunflower seeds on top of it too before baking or adding walnuts into the mix.
List of Ingredients
- 1 cup gluten free flour (I used red mill, all-purpose which is a mix of bean, potato, tapioca nd sorghum flour)
- 1 cup pumpkin, cooked and mashed (I used quite a generous cup)
- 1 tbs cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup macadamia oil (or melted coconut oil)
- 6 tbs maple syrup
- 1 tsp vanilla -whoops my hand slipped and I added more ;)
- 1/4 cup water (I used the cooking water from the pumpkin)
- 1 tsp baking powder
- 1 tbsp rice vinegar (other types of mild flavoured vinegar would be fine it is for the chemical reaction)
Instructions
- Preheat oven to 350F. Line loaf tin with baking paper.
- In a medium mixing bowl, whisk together the flour, spices and baking soda, then stir in the pumpkin, oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
- 3. Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Final Comments
-The original recipe called for buckwheat flour but I couldn't get hold of any. I am a bad vegan and didn't have maple syrup so I used honey. The recipe said baking soda but I used baking powder which was fine. I might try other spices such as nutmeg, cardamom, etc. If you liked the recipe check out this woman's site: http://detoxinista.com/2013/09/vegan-pumpkin-bread-gluten-free/
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