When the leaves are hitting the ground and the squashes are coming back to the supermarkets, it is time for my Gluten free pumpkin bread. My family do not always like all my baking creations, but when I make this bread we're all fighting for a slice! Mostly I make this when it's Christmas time, because it gives this amazing smell of spices.
I love to toast it in the toaster, make French toast of it, or just eat it with some jam, dates dulce de leches, coconut whipped cream or nut butters!
This what you'll need:
-50gr coconut flour -100gr buckwheat flour
-50gr coconutblossem sugar -1,5 tsp baking soda
-1tbsp apple cider vinegar -200gr pumpkin puree -4eggs -splash (almond milk) -cinnamon/ pumpkin spice/ turmeric/ ginger powder -hand full raisins
Preheat oven on 180C. Mix all the dry ingredients in a bowl (but first mix the baking soda and apple vinegar together, before putting it in the mixture) and mix all the wet ingredients in another bowl. Mix the two bowls together and add the raisins. Place the pumpkin bread in the oven for about 50-60 minutes, when your cake doesn't stick to your saté stick anymore it is ready to cool down and voilá!! 🍞🍞🍌
