This sweet, pumpkin bread is completely fat-free, gluten-free, dairy-free and egg-free. It's a comforting treat that you can feel good about any time of the year. Pumpkin also supports the immune system, helping the body stay strong and ward off common colds and flus that may occur.
Ingredients:
- 1 tsp pumpkin puree or 3 tsp. peeled, seeded and diced pumpkin;
- 3/4 tsp. pure maple syrup ;
- 1/3 tsp. water;
- 1 tsp alcohol-free vanilla extract or vanilla powder ;
- 2 tsp gluten-free oat flour ;
- 1/2 tsp. brown rice flour;
- 2 tsp baking powder ;
- 1 tbsp. *pumpkin pie spice (see more in tips);
- 1/3 tsp. dried cranberries; set aside a little for decoration;
- 1/3 tsp. raisins; set aside a little for decoration.
Method of preparation:
If using fresh pumpkin, place the diced pumpkin in a steamer or colander over a pot of simmering water. Cover with a lid and steam for 10 to 15 minutes until tender. Remove and cool completely.
Place the pumpkin in a blender and blend until smooth. Measure out 1 tsp. pumpkin puree, and save the rest for another recipe.
Preheat the oven to 180°C. Line a baking tray with parchment paper. Set aside.
In a medium bowl, mix the pumpkin puree, pure maple syrup , water and vanilla . Beat until smooth. In another bowl, mix together the oat flour , brown rice flour, baking powder and pumpkin pie spice. Mix well!
Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Add the blueberries and raisins.
Pour the batter into the prepared baking pan and top with a few more blueberries and raisins. Bake for 50 to 60 minutes, until browned on top and a toothpick comes out clean. If the blueberries and raisins start to burn before the dough is baked, cover with parchment paper and continue baking.
Cool for 5 minutes in the baking dish, then carefully remove and place on a wire rack to cool completely. Slice and serve.
Serves 6-8 slices.
Tips:
Pumpkin pie spice is sold as a ready-made mix in grocery stores, but you can also make your own at home. Here's a variation on the proportions:
- 30 g of cinnamon ;
- 1 tbsp ginger powder ;
- 1 tbsp nutmeg;
- 1 1/2 tsp allspice;
- 1 1/2 tsp cloves.
