I had a feeling that Savory Pumpkin Spice>Sweet Pumpkin Spice. And voila, here's proof! A seasonal twist on a beloved recipe from my cookbook - this uses a whole cup of pumpkin puree and is moist and savory with a zing from the warming spices. It's exactly what the doctor ordered for soup season and to keep it cozy this fall. And wait, it’s low-carb, gluten-free and dairy-free with a vegan option!
Pumpkin Spice Bread
1 cup/120g chickpea flour
1 heaped cup/120g blanched almond flour
2 Tbsp. ground flaxseed
½ tsp. fine sea salt
1 Tbsp. baking powder
2 tsp. pumpkin spice (1 tsp ground cinnamon + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg + 1/4 tsp ground ginger) - thanks AllRecipes!
1 cup/240g canned pumpkin puree
Step 1. Preheat oven to 350F/180C.
Step 2. Combine all dry ingredients in a large bowl and mix well. Lightly grease a 8.5"X4.5"X2.5" (21cmX11cmX6cm) loaf pan. Beat eggs lightly in a separate bowl.
Step 3. When oven temp reaches 350F, add pumpkin puree and beaten egg into dry ingredients and stir well with a spatula, breaking up lumps if any. The batter will be thick, the texture of wet sand.
Step 4. Transfer batter to loaf pan and distribute evenly using spatula. Bake for 30-35 minutes or until golden brown on top and inserted toothpick comes out clean.
Step 5. Let cool 15-20 min. Loosen with a butter knife around the edges of the pan if necessary. Slice and serve.
Replace the 2 eggs with 2 flax eggs (using each Tbsp of flaxseed already in ingredients + 3 Tbsp water). Increase baking powder to 1.5 Tbsp.
In other news, I’ve teamed up with Laumiere Gourmet for a discount off their Diwali Mithai collection: use code V8WELL to get 10% off. The mithai are made of dried fruit and nuts, with no added sugar or preservatives - so unique and delicious!
And just a reminder - if you have pre-ordered my cookbook, you are eligible for 15 Bonus Recipes that you’ll get right now! Just submit the form on the website using the ‘Already Pre-ordered’ button.