It’s Pumpkin Bread Time (vegan and gluten-free)

I want to share with you my recipe for a super moist pumpkin bread, which by the way is vegan, gluten-free and without refined sugar. I love this pumpkin bread because it is not too sweet, but full of good ingredients, what makes it a filling snack. I like to eat it together with my ”golden milk”: A hot beverage consisting of hot milk, cinnamon, curcuma, fresh pepper and some honey or rice syrup.

This Saturday I finally managed to buy a pumpkin on the market. I mean you basically can’t fully enjoy fall if you don’t buy a pumpkin, can you? Usually I always buy a Hokkaido, but apparently here in Sweden it is much more common to process Butternut pumpkins. So I bought a really big one, which will definitely satisfy my pumpkin needs this fall. So after peeling, cutting and blending the pumpkin I was standing in front of a huge bowl full of pumpkin. Therefore I decided to bake a cake, make pumpkin fries, prepare a one-pot-pasta and tonight I will also cook a pumpkin soup. I even froze a portion of it for spontaneous future pumpkin needs. That’s what I love so much about pumpkins, they are extremely versatile and you can experiment with them in different ways and prepare so many dishes. But let’s bake a cake first 🙂

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Ingredients:

The cake dough:

50 g ground almonds

50 g coconut fibre

1 teaspoon natron + 1 tablespoon apple vinegar (makes the cake fluffier)

A pinch of salt

1 tablespoon pumpkin spice (= 5 tablespoons ground cinnamon, 2 tablespoons ground ginger, 2 tablespoons ground nutmeg, 2 tablespoons ground cloves)

350-400 g pumpkin

4 tablespoons ground flax seeds + 12 tablespoons of water (or take 4 eggs if you don’t want to make it vegan)

4 tablespoons coconut oil

2 tablespoons cashew- or almond butter

50-70 ml maple sirup

1 teaspoon vanilla extract

50 g coconut flakes

4 tablespoons cacao nibs

40 g caramelized walnuts (caramelize them in a pan together with some maple syrup)

The frosting:

250 g organic cream cheese or vegan cream cheese

5 tablespoons pumpkin spice

A dash of maple syrup

Instructions:

  1. Preheat the oven to 180 Degrees Celsius and brush the backing mold with coconut oil.
  2. Wash, peel and cut the pumpkin (if it is a butternut pumpkin). A Hokkaido does not need to be peeled. Then put the pumpkin pieces into a blender and blend them until they have a texture comparable to a puree. Put the pumpkin aside into a bowl.
  3. Mix the ground almonds, coconut fiber, natron, vinegar, salt and pumpkin spice.
  4. Soak the flax seeds in water and add the coconut oil, cashew butter, maple syrup, vanilla extract and the pumpkin.
  5. Mix everything together and add the coconut flakes, cacao nibs and the caramelized walnuts (but leave some for decoration purposes)
  6. Bake for 60 minutes.
  7. When the cake has cooled down put the cream cheese frosting, which has been mixed together with the pumpkin spice and maple syrup, on top and decorate it with the caramelized walnuts. There you go 🙂

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