I missed the halloween train and maybe even the autumn train this year with this pumpkin bread but I think it’s still worth a post because I’m hoping you’ll like it as much as me. I’ll be eating this all winter or at least for as long as I can find pumpkins. I made it not too sweet so I can have it for breakfast, but you might want to swap the maple syrup for brown rice syrup if you want to have this bread for breakfast only as it is a less quick releasing sweetener. This will however alter the flavour a little, but it will still be delicious! If not enjoy the maple syrup flavour as you munch on the bread as a treat or an afternoon snack. The pecan nuts give it that much loved crunch, I can’t get enough of a good crunch! I also enjoy putting a little bit of cashew or almond butter on top for a little bit of creamy decadence.
PORTIONS: 1 Loaf tin / TIME: 65-70 min
1 tbsp milled flax seed+2 tbsp water
425 g/1 3/4 cups pumpkin puree
1/3 cup almond milk
1/3 cup coconut oil (melted)
1/3 cup maple syrup
1 cup rice flour
1 cup buckwheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1 tsp cardamom
1/2 tsp all spice
1/4 tsp cloves
A small dash of cayenne pepper or to taste
3/4 cup pecan nuts
Preheat oven to 180 degrees celsius.
Line a loaf tin with baking paper.
Mix milled flaxseed and water in a small cup and set aside.
Mix all wet ingredients in a mixing bowl and all the dry ingredients in a separate bowl, leaving the nuts to the side.
Add gelled flaxseed, after roughly 5 min or so, to wet ingredients and combine.
Mix dry mixture into wet mixture a little at a time.
Break nuts and add to batter mixing them in gently.
Pour mixture into lined tin and spread evenly.
Bake for 50-60 min.