‘Hot cappuccino, a slice of moist pumpkin bread in the middle of beautiful nature’
Ready to kick start your autumn baking? It’s that wonderful time of year when everyone is putting together pumpkin related recipes so I wanted to share this easy bread recipe before the pumpkin season fades out and we begin to enter all things cardamom. This moist bread is a fall favourite packed with autumnal spices and freshly roasted pumpkin. I make a somewhat savory version with a mild sweetness from the honey & this way, it is healthy too. For a touch of extra sweetness, you could add some brown sugar or maple syrup if you please. I love how the roasted pumpkin pushes through the bread making it a autumnal orange. There is a thyme flavour in the background, (which is very essential) a crunch from the toasted flax seeds and a warmness from all the combined spices. The bread is moist and what is so great is that you can alter it according to your liking. You can add any sort of nut or seed to this loaf, coco nibs, dried fruits like cranberries or raisins or even something like cream cheese. My hubby and I took a little picnic to the forest just to enjoy nature at its most beautiful time. We drank piping hot cappuccino from the thermos and ate slices of the pumpkin bread with generous amounts of butter. During the end of the week the weather has promised a drop in temperature, so let’s see if its time to pull out the big scarfs and gloves for Halloween!
- 1 3/4 cups flour (about 220g)
- 1/2 cups pumpkin puree (freshly made)
- 1 teaspoon baking powder
- Autumn Spices: 2 teaspoons (ground nutmeg, cinnamon, chopped fresh thyme, toasted flax seeds, ground cloves)
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
- 3 tablespoons runny honey
- 3 tablespoons oil
- 1/2 cup oat milk or juice
On top: a bit of melted butter for brushing, pumpkin seeds, hemp seeds, Maldon salt flakes
Preheat oven to 180 degrees celsius
Begin by roasting the pumpkin. Roughly chop the peeled small-sized pumpkin into pieces and place onto an oven dish. Drizzle with olive oil, salt/pepper/rosemary and place into a 200 celsius degrees oven for about 45 minutes until cooked.
Once the pumpkin is cooked and cooled, place into a blender with a bit of water and blitz until a smooth puree.
Make the bread batter. Basically mix the dry and wet ingredients in 2 separate bowls: In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, thyme, salt until combined. In another bowl, whisk the eggs, vanilla, honey, oat milk, oil and pumpkin puree.
Pour the wet ingredients into the dry ingredients by folding them together with a wooden spoon. Place into a butter-lined baking tray. Pour the pumpkin bread into the tin. Add some pumpkin and hemp seeds on top that you brush with a bit of melted butter. Sprinkle a bit of salt flakes on top. Place into an oven for about 45 min-1 hour until cooked throughout. Let the bread cool a little before serving. I love to eat the bread with a bit of butter.