Another pumpkin recipe, I know! I had to try and make a guilt free treat after my more indulgent Spiced Pumpkin Cake, for a healthier Halloween.
Similarly to my banana bread muffins, because this treat is based around a fruit it requires barely any additional sugar. Not only is the pumpkin bread suitable for a gluten free diet, but it also contains no processed sugars and is packed with all the vitamins (notably vitamin A) and fibre found in the pumpkin.
This cake/ bread makes for a perfect healthy snack, dessert or even breakfast!
-1 cup pumpkin (scooped out and blended. I tried to remove most of the seeds as they have a bitter taste in the cake)
-1/2 cup natural yoghurt
-2 tsp vanilla extract
-1/3 cup chopped almonds (or walnuts)
-1/3 cup coconut oil (melted)
-1 heaped tsp bicarbonate of soda
-2 heaped tsp cinnamon
-1/2 cup maple syrup
-1/2 tsp grated nutmeg
-3/4 cup gluten free flour (I used rice flour)
-1/4 cup ground almonds
-1/2 cup oats
-1/2 cup dark chocolate chips
Preheat the oven to 180°.
Combine the deseeded pumpkin with the coconut oil and vanilla extract. Ensure the oil is evenly distributed. Then fold in the yoghurt and well beaten egg.
In a separate bowl mix the nutmeg, cinnamon, bicarbonate of soda. Then add the gluten free flour of your choice and the ground almonds. Blending the dry ingredients together before adding them to the wet mixture will dilute the bicarbonate of soda so that you cannot taste it in the cake. When this is done, stir into the pumpkin mix.
Fold in the oats and chopped/ flaked almonds. Finally, pour in the maple syrup and add the chocolate chips. You may want to add more of either of these depending on how sweet you want the bread to be.
Bake for roughly 20 minutes. Remove when the bread has a slight wobble still. Make sure not to overcook as this will result in dryness!
I have been enjoying this bread for breakfast with a dollop of greek yoghurt, topped with some berries and a drizzle of maple syrup.
OR with melon, banana or any fruit of your choice to sweeten the flavour.