I really am a sucker for a soft, warm loaf. There’s nothing better in my opinion.
Whether you like yours topped with butter, jam, whipped cream or yoghurt, you’ll love this easy autumn inspired loaf.
Pumpkins were $1.99 at the farmers market last week so it would be a shame not to take advantage of the winter veggie prices really!
There’s only so much pumpkin soup a girl can make after all 😉
When I’m making hubby a roast or when I’m doing my weekly meal prep and roasting up lots of veggies, I’ll always keep a few aside to mash up for muffins or a loaf. They’re just a great way to add some extra nutrition to any baking.
Feel free to sub the almond meal for sunflower seed meal if nuts are an issue for you (or you want to put it in a lunch box for daycare/school) as I tried this too with a similar awesome result.
Let me know if you make this and how it went!
Spiced Pumpkin Bread
Light and fluffy with subtle spice, this loaf is awesome with a smear of your favourite nut butter.
Preheat oven to 160 degrees and grease or line a loaf tin with baking paper.
In a small bowl, combine flaxmeal with water and leave to gel for 5 minutes.
In a large bowl, add flours, baking soda, baking powder and spices and mix well.
In a medium-sized bowl add pumpkin puree, mashed banana, maple syrup, coconut milk and vinegar. Whisk until smooth and creamy with no lumps.
Add wet ingredients to dry ingredients and combine.
Spoon into the prepared loaf tin and sprinkle with pumpkin seeds.
Transfer the loaf to the oven for 75 minutes. If the top starts to brown too much, place a layer of tin foil over the top in the last 30 minutes to prevent burning but to ensure centre is cooked.
Remove from the oven and let cool before removing it from the tin. Slice and enjoy!
This loaf will keep for 4 days in the refrigerator. It freezes really well but slice the whole loaf before you freeze it. Then it can be pulled out by the slice and toasted for an easy nutritious breakfast.