This is some amazing bread. It really is a great tribute to the noble pumpkin. This pumpkin bread hits it out of the park. I had a hankering or a true craving for good pumpkin bread. Fortunately, pumpkins are easy to come by most of the year and, for me, throwing the entire, often awkward pumpkin in the oven to roast is easier than peeling and cutting while risking one of your important fingers. Thus, because of the roast pumpkin, this bread is naturally sweet. My advice on this recipe…don’t be dismayed by the number of ingredients! Most pantries will have it all on hand and I assure you it is worth every one of them! *For the roast pumpkin, take a whole pumpkin, cut in half, remove the seeds and place on a baking sheet in 180degree C oven and bake for an hour. It is a simple process and will take all your pumpkin recipes to a new level!
- 1 cup brown sugar
- 2 tablespoon Sweetree honey
- 1/4 cup light olive oil (or rice or sunflower oil)
- 2 large eggs, beaten
- 1 tablespoon vanilla
- 1 tablespoon molasses
- 1 cup pumpkin puree (I used a roasted pumpkin, then pureed it)
- 1/4 teaspoon light tasting apple cider vinegar or lemon juice
- 1/2 cup buckwheat flour
- 1/2 cup sorghum flour (or brown rice flour)
- 1/2 cup tapioca starch
- 2 teaspoon baking powder1 tsp baking soda
- 1/2 teaspoon sea salt
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- Preheat oven 180 degrees C.
- Lightly oil a 9×9 inch (23cm) ceramic baking dish.
- In a large bowl, place approximately 1 cup of the roasted pumpkin (just scoop it right out of the skin), brown sugar, honey, oil, eggs, vanilla, molasses, and cider vinegar. Mash well together or use an immersion blender if you have one.
- Add remaining dry ingredients to bowl and mix well.
- Pour into prepared baking dish and bake for 40-45 minutes.
- Remove from oven and enjoy!
by Sarah Wadsworth - The Seasonal Alchemist