I made a big batch of Spiced Pumpkin Puree up from a Pumpkin that we didn’t get to carve for Halloween and this was such a good way to use it. A tasty, moist cakey bread that can be enjoyed with Tea and coffee or as a little treat for you to share at work. If you don’t have pumpkin or frankly can’t arsed to make your own Puree you can just make it with Bananas instead!
Makes 8 Slabs
What you need:
- 1/2 Cup of Coconut Oil melted
- 55g of Dark Brown Sugar
- 100g of Caster Sugar (or Coconut Sugar)
- 1 heaped tbsp of Chia Seeds – ground and mixed with enough water to create your ‘egg’
- 1 Cup of Spiced Pumpkin Puree (*Recipe below if required) or 3 bananas mashed
- 1 Small Carrot Grated (1/2 Cup)
- 1 1/2 tsp of Vanilla Essence
- 1/4 Cup of Unsweetened Almond Milk
- 2 tbsp of milled flax seed
- 90g of Self Raising Flour
- 180g of Blitzed Rolled Oats to form a chunky flour
- 1 tsp of cinnamon
- 1/2 tsp of Salt
- 1 tsp of Bicarbonate of Soda
- 1/4 cup of Blitz oats and a small handful broken up by hand and crumbled in.
What you need to do:
- Preheat the oven to Gas Mark 4.
- In a bowl whisk together the oil and sugar then add in your ‘egg’, pumpkin or banana, almond milk, vanilla and carrot.
- Then stir in the Self Raising Flour, Blitzed Oat Flour, Flax Seed, Bicarbonate of Soda, Salt and Cinnamon until everything is mixed well.
- Pour into a loaf tin that has been sprayed with a little oil and put in the oven for 50-60 minutes checking its colour, which should be a lovely golden brown
- Take from the oven and allow to cool then cut it into slabs
*To make the Spiced Pumpkin puree:
- Preheat oven to Gas Mark 4
- Depending on the size of your Pumpkin and or the size of your oven cut in half or quarters and scrape out the seeds and stringy insides. (Keep the seeds for a roasted snack!)
- Put in the oven and bake for 1 hour.
- Once baked remove from oven and scrape the soft cooked flesh from the skin and transfer into a saucepan (food processor). In the the saucepan blend with a hand blender then on a low heat add salt, cinnamon, sugar and all spice to taste. Bring nearly to the boil then allow to cool. Store in a sealable kilner jar and use to add to cookies, cake, and even porridge.