Autumn is my favourite season by a long way; cosy jumpers, candles, crackling fires, hot chocolate, fallen leaves and of course…pumpkin! What more could you want?!
Nothing says autumn better than the smell of pumpkin bread wafting from the oven. This beautifully moist, dairy free, gluten free spiced bread is the perfect accompaniment to ginger tea or a hot chocolate!
Pumpkin packs some healthy perks too; it is keeps the immune system strong and healthy and it contains powerful antioxidants as well as anti-inflammatory agents.
Recipe: adapted Minimalist Baker 1 Bowl Pumpkin Bread
1/4 cup extra virgin olive oil
1/4 cup pure honey
3/4 cup Libby’s pumpkin purée (or fresh if you have made some)
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1 tsp ground ginger (more if you like the ginger burn!)
1/4 tsp ground nutmeg
1/2 cup water
1 cup gluten free oats
1/2 cup ground almonds
1 1/4 cup gluten free flour (I use Doves Farm)
Handful of mixed seeds
Preheat your oven to gas mark 5.
Prepare a loaf tin by lightly greasing and then lining with the bottom with greaseproof paper.
Whisk the eggs in a large bowl. Add the pumpkin, honey, olive oil and whisk again to combine.
Pour the wet mixture into your food processor and add the brown sugar, baking powder, cinnamon, nutmeg, ginger and whisk. Add the water and whisk again.
Add the dry ingredients – oats, ground almonds, gluten free flour and process until a thick batter has formed.
Pour the mixture into your loaf tin and sprinkle on the seeds.
Bake for 45-50 minutes until cooked through.
Remove from oven and let it cool for about half an hour and then transfer to a cooling rack.
Let cool completely before slicing. Enjoy
Let me know if you give it a go!