This is the season for those warming spices, also know as “pumpkin spice,” as winter draws ever nearer and our bodies are craving warmth as we adjust to the shorter days and cooler temperatures. This moist and fragrant bread is best warm with a dollop of cashew cream (see recipe below). Perfect for an afternoon snack or for dessert with a cup of tea. This recipe can be made eggless, dairy-less and free of gluten if desired.
Pumpkin Bread
Makes 1 9x5 inch loaf
Ingredients
1/3 cup avocado oil
1/4 cup maple syrup
1/4 cup monk/erythritol mix such as Lakanto Monkfruit Sweetener (or skip and use 1/2 cup maple syrup)
*2 eggs
1 cup pumpkin purée
¼ cup milk of choice or water
1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and 1/4 teaspoon cloves)
1 teaspoon baking soda
½ teaspoon sea salt
1 ¾ cups gluten free flour such as Bob Red Mill’s 1:1 gluten free flour mix
Optional add-ins: 1/4 cup toasted pecans and 1/4 cup raisins
Directions
Preheat oven to 325 degrees and grease a 9×5-inch loaf pan. I like to use my toaster oven to conserve energy and because it heats up much faster than the oven.
In a large bowl, beat the oil and sugars together together with a whisk. Add the eggs or flax and whisk until blended.
Add the pumpkin purée, milk, pumpkin spice, baking soda, and salt. Stir in the flour, just until combined. If you’re adding pecans or raisins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon or more pumpkin spice.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
NOTES
*To reduce eggs: use 1 eggs plus 1/4 cup extra pumpkin to replace egg #2
*To remove eggs: 2 tablespoons ground flax seeds mixed with 6 tablespoons water. Let stand 5 minutes before adding to batter in place of the eggs.
STORAGE SUGGESTIONS: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. Slicing the bread before freezing will make it easier to thaw only the pieces you are going to eat. Toast before eating.
Slightly Sweet Cashew Spread
Ingredients
1/2 cup cashews, soaked in water for 3-4 hours
1/4 cup filtered water
2 dates
pinch of sea salt
Directions
Drain the water from the cashews. In a blender, puree cashews, water, dates and sea salt until smooth and creamy.
Put a dollop on a slice of pumpkin bread, a slice of apple, a favorite cracker or a favorite spoon, and enjoy!