Guilt-less Desserts & Treats for your Family


Pumpkin Spice Bread

Pumpkin Spice Bread

Day Light Savings!!! Arrghhhh… good in theory, terrible with kids.

Last week the mornings were dark and sleepy. It was cozy; snuggling in the doona while the moon still reigned. This morning was different; bright sunshine and an early morning wake-up call in the form of a 2 year old who decided it was time to play.
Nooooo! Looks like block out curtains may be required to maintain the sanity of the house.

Tired Mummy’s sometimes need a pick me up; 5 minutes to sit, relax and catch up on celebrity gossip. A mummy time out needs a nice cup of tea and a slice of something sweet (and healthy) to calm the nerves and prevent major meltdown. This Pumpkin Spice Bread is exactly what Day Light Saving Suffers need. With hint of spice to match the pumpkin, this loaf is a sleep deprived sanity saver.

Now, I bake and purée my own pumpkin because a) it’s so easy to do, b) canned pumpkin isn’t readily available in Australia and c) I like to know exactly what is going into my food and therefore my body. If you choose to use a canned mix you may find it too moist (baked pumpkin looses much of its moisture) and may need to reduce the milk. As the milk is added last, do this 1 Tablespoon at a time so not to make the mixture too wet. The mixture should not be runny.

As with most things in life, a slice of Pumpkin Spice Bread goes well with Whipped Coconut Cream, but most of all it goes best with a moment of silence and rest.

PumpkinSpiceBread1

 

Pumpkin Spice Bread
Serves 10
A delicate spice blend to give your pumpkin treat a real WOW factor
Print
Prep Time
1 hr
Cook Time
55 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
55 min
Total Time
2 hr
Ingredients
  1. 1/2 cup Dates
  2. 1/4 cup Boiling Water
  3. dash of Bicarb Soda
  4. 270 grams baked Pumpkin, measured after baking (to bake the pumpkin, cut it into small pieces and bake in a moderate oven for 45 minutes). I use Butternut Pumpkin
  5. 3 Eggs
  6. 1 Tablespoon Maple Syrup
  7. 1 teaspoon Vanilla Extract
  8. 2 teaspoon Baking Powder
  9. 1 teaspoon Bicarb Soda
  10. 1/2 cup Coconut Flour
  11. 1/4 cup Arrowroot
  12. 3/4 cup Almond meal
  13. 2 1/4 teaspoons Cinnamon
  14. 1 teaspoon and a dash of Ground Ginger
  15. 3/4 teaspoon Nutmeg
  16. 1/4 teaspoon Allspice
  17. 1/4 teaspoon Cloves
  18. 2 Tablespoons Milk (of choice)
Instructions
  1. Preheat the oven to 175C/350F
  2. Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
  3. Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
  4. Allow to sit and soften for at least 30 minutes.
  5. Add the date mixture and the maple syrup to a blender and mix until a purée forms.
  6. Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
  7. Add the purée mix and continue to beat on medium. Add the vanilla extract.
  8. Add the pumpkin to the blender and pulse (alternatively do this with a masher or fork).
  9. Add the pumpkin to the mixing bowl and beat on medium until well combined.
  10. In a separate bowl sift the dry ingredients together.
  11. Fold the dry ingredients into the mixing bowl, being careful not to over mix.
  12. Add the milk and stir through gently.
  13. Pour the mixture into the prepared tin.
  14. Bake for 55-60 minutes, or until cooked through.
  15. Depending on the reliability of your oven it may pay to start checking at 50 minutes.
  16. Allow to cool in the tin before slicing.
  17. Can be served warm or cold, with cream or jam
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

 

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