pumpkin bread

Ingre­di­ents:

• 250 ml pump­kin puree or 400 g pee­led, see­ded and diced pumpkin
• 180ml map­le syrup
• 80ml light coco­nut milk
• 1 tsp non-alco­ho­lic vanil­la extra­ct or 1/2 tsp Bour­bon vanil­la powder
• 200 g glu­ten free oat flour
• 65g brown rice flour
• 2 teas­poons of bak­ing soda
• 1 tbsp Pump­kin pie spice
• 1–2 tbsp Pump­kin seeds (optio­nal)

Pre­pa­ra­ti­on:

Cook the diced pump­kin in a steam­er or a pot with a steam­er insert for about 10 minu­tes until soft. Remo­ve and let cool com­ple­te­ly. Then puree in a blen­der until smooth. The amount should make 250 ml puree. Pre­heat the oven to 180 degrees. Grease a loaf tin with coco­nut oil or line it with bak­ing paper and set aside. 

Place pump­kin puree, map­le syrup, coco­nut milk and vanil­la in a medi­um bowl. Stir until the mix­tu­re is well mixed. In ano­ther bowl, whisk tog­e­ther the oat flour, brown rice flour, bak­ing pow­der, and pump­kin pie spi­ce until the mix­tu­re is smooth and lump-free.

Pour the wet ingre­di­ents into the dry ones. Stir until ever­y­thing is even­ly mixed. The dough is ide­al when it is thick but poura­ble. Pour the bat­ter into the pre­pared bak­ing pan and sprink­le with pump­kin seeds (if desi­red). Now bake for 50–60 minu­tes, until the sur­face is brow­ned and a tooth­pick used to test the crust has no sti­cky resi­due left. 

Allow to cool in the bak­ing pan for 5 minu­tes and then cool com­ple­te­ly on a wire rack. Sli­ce and serve.

source

Pho­tos: Maar­ja Urb