Description

Pumpkin spice is synonymous with Autumn (fall) in the US, and this loaf has been one of the best culinary discoveries for us during our first autumn in America. I almost can’t believe how well it turned out. This loaf is dairy free and refined sugar free and is perfect to slice up and enjoy for any time of the day.

Ingredients

Scale

1/3 cup coconut oil

1/2 cup maple syrup

1½ cups unsweetened pumpkin puree (if you want to make this at home, you can get a recipe here)

2 eggs

1 cup spelt flour

1/2 cup buckwheat flour

1/2 cup rolled oats

1 tsp baking powder

1/2 tsp baking soda

1 tbls pumpkin spice mix (either a good store-bought one, or you can find the recipe for this, here)

1tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1/2 cup chopped pecans

1/4 cup pumpkin seeds (pepitas)

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Instructions

Set the oven to 180ºC (350F).
Place the coconut oil; maple syrup; eggs and pumpkin puree in a mixing bowl and blend. (I use my stand- mixer for this).
In another bowl, add all the other ingredients except for the pecans and pumpkin seeds. Mix with a whisk to eliminate any lumps.
Add 1/2 the dry ingredients to the wet ingredients, mix to combine, then add the rest and mix again to combine. Do not over-mix. Blend only until all the dry ingredients have been incorporated smoothly into the mixture.
Use a spatula or large spoon to fold in the pecans.
Pour into a 21x11cm (8″x4″) loaf tin that has been prepared by oiling and lining with parchment paper.
Bake for 1 hour or until a wooden skewer inserted in the centre comes out cleanly.

Notes

* Store wrapped in parchment paper, in an airtight container, for 3 days on the counter. Or up to 5 days in the fridge.

* If you are vegan, you could sub the eggs for 2 flax-eggs or a similar egg replacement.