The weather here has finally turned and it’s the perfect time for some fall baking!
So far autumn has been a little more like summer but now the cold has come in. The leaves turned colour in no time and it’s seriously the prettiest ever. Even though I have a love for all four seasons, this is by far my favourite.
Yesterday Ella and I were on our way to our local market. I just couldn’t get enough of the way the leaves suddenly changed – it seemed it was just overnight that the beautiful endless shades of yellows and reds came out.
We brought some pumpkins home to celebrate the season. This pumpkin bread recipe will give you all the autumn feels but it’s a much healthier version than a conventional one. It’s free from refined sugars and dairy but has all the yumminess a pumpkin bread should have. Roasting the pumpkin adds some extra depth of flavour and dates provide it with just enough sweetness. This bread is perfectly fine as a quick breakfast grab or as a morning snack with a cup of coffee.
Roasting the pumpkin ahead of time will save you time so you can crack on when you get started on your bake. The easiest way is by cutting your pumpkin in half – I used a butternut pumpkin – and spoon out the seeds. Place the two halves on a baking sheet and roast in a moderately hot oven for about 30 minutes or until soft. Once cool you can scoop out the flesh and use it in the recipe. Easy peasy right?
You can make this batter in about 20 minutes which means I can get this one easily in the oven during Ella’s naptime. It’s all made in a food processor so there’s less clean up to do afterwards as well. We all love a little convenience right?
This came out of the oven moist and delicious. I might have eaten half of it by the time Daniel returned from work. This bread is best served warm – we love to give each slice a quick toast – and topped with a little butter or maple syrup. Brew some of your favourite coffee and your autumn morning could be pretty perfect!
RECIPE: HEALTHY ROASTED PUMPKIN BREAD
Prep: 20 min – Cook: 40 min
- 1 1/3 cup (300 gr) roasted pumpkin, cooled down
- 1/2 cup (100 gr) dates, about 10 medium sized ones
- 1/2 cup (120 ml) water
- 1 tsp vanilla paste
- 2 eggs
- 3/4 cup (180 gr) coconut oil, melted
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice (see notes)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups (240 gr)wholewheat flour
- Preheat your oven to 320°F/ 160 °C and line a cake tin with grease proof paper.
- In a food processor, mix the pumpkin, dates and water until you get a smooth puree.
- Add the vanilla paste, eggs and oil and mix briefly until smooth. Scrape the sides down it needed.
- Add the salt, spices, baking powder & soda and flour and pulse until the flour is just incorporated. Be careful not to overmix!
- Pour the batter into the lined tin and smooth the surface.
- Bake in the oven for about 40 minutes or until a skewer comes out clean. Let the bread cool down a little (if you can) before slicing.
If you don’t have any pumpkin spice blend on hand, you can also mix 1 tsp cinnamon, 1/4 ginger, 1/8 tsp nutmeg and 1/8 tsp cloves.
If you don’t have food processor you can make this recipe in a bowl. For step 1, chop up the dates and cook in a pan with the water until soft and mushy, then add to the bowl with the pumpkin. Mix well with a wooden spoon. Then continue with the steps, mixing well in between.
There’s lots of extra add in options – an obvious one is to add some nuts like pecans or walnuts, but you could also try some dark chocolate chips! Gently fold them in right before you add the batter to the tin.
Up for some more pumpkin? Try out these delicious Pumpkin & Sage Lentil burgers!