Rainy Day Spicy Pumpkin Loaf

Posted by Lala Naidu on

It is rainy in Olinda at 4000 ft. – clouds embracing the yurt. Perfect day for baking and other indoor creative projects, I have mostly been looking at recipes…

A warm slice of PUMPKIN LOAF was very welcomed around noon with a cup of tea, the recipe went close to this:

D R Y I N G R E D I E N T S :

  • 1-1/2 cups Gluten-free Flour (Almond, Bob Mill’s Gluten-free baking mix and Brown Rice)
  • 2 tablespoons Flax Seed, finely ground
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon ground Cloves
  • 1/8 teaspoon each ground Cardamom and Nutmeg
  • pinch each Sea Salt and Cayenne
  • 1 tablespoon Rosemary, finely chopped
  • 1 1/2 tablespoon Currants, roughly chopped

W E T I N G R E D I E N T S :

  • 1 cup Cooked Pumpkin or other Winter Squash
  • 1/2 Apple Banana or 1/3 (common variety)
  • 1 Egg
  • 1 cup Water
  • 3 tablespoons Olive Oil or Coconut Oil
  • 1 teaspoon Vanilla Extract
  • Squeeze Lemon or lime (optional)
  1. Preheat oven to 350F. Oil a 8″ x 4″ loaf pan.
  2. In mixing bowl, combine dry ingredients.
  3. In a blender, blend until smooth the wet ingredients; fold into dry mixture, stir to combine (don’t overmix)
  4. Transfer mixture to loaf pan and place in middle rack of a preheated oven. Bake for 30-45 min.

Remove from oven, cool, and slice. Enjoy as is or spread with Coconut Oil.

Nutrition Recipes

← Older Post Newer Post →