This wheat-free butternut pumpkin fluffiness has become one of our absolute favorite baking experiments. It's incredibly easy to make, can be frozen for meal preps (obviously don't forget to take it out of your freezer the night before to defrost - we have yet to try making choc chip pumpkin ice cream so hold your horse), but most of all it's so yum you won't believe your eyes - uhm - tastebuds! 'nuf blabbering, let's get to bizz!
BAKING TIME: 60 minutes // SERVINGS: 10 slices // MEAL: lunch/snacks
INGREDIENTS
- 2 cups spelt flour- 1 cup unrefined cane sugar
- 2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp sea salt
- 2tsp cinnamon
- 2tsp allspice*
- 1 cup pumpkin puree**
- 1/3 cup coconut oil or sunflower oil
- 1/2 cup water or almond milk***
- 2tsp vanilla extract
- optional: chocolate chips
STEP-BY-STEP
1. Preheat your oven to 180°C. In a large bowl, combine flour, baking soda, baking powder, salt and your spices.2. In a smaller bowl, mix the pumpkin puree with sugar and coconut oil. Then add water or milk and vanilla.
3. Add your wet ingredients to the dry mixture and combine until the mixture is smooth. Add in chocolate chips and combine again.
4. Pour the batter into a cake tin lined with baking paper and bake for 50 minutes on 180°C.
5. Leave the pumpkin bread to cool down in the cake tin for 10 minutes, then place on a cooling rack.
You can store the bread in the fridge for up to five days (if you manage to keep your hands off, that is).
* you can also use a mix of nutmeg, ginger, and mace
** peel, chop, cook and then blend a pumpkin till smooth
*** water will make the bread a tad fluffier and less moist than almond milk
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