The colourful leaves falling down of the trees call for a warming something when coming back home after a long autumn walk in nature. And who says autumn says pumpkin and walnuts, too! I adapted this recipe from mynewroots to my taste and totally love the result.
Can you imagine yourself getting cosy on your couch in front of the oven with a slice of this moist and flavourful toasted pumpkin bread? I thought so… Let’s get you baked and you’ll have a warming breakfast ready in your freezer waiting for you!
Ingredients (serves 10-12):
65 ml milk of your choice (nut, seed, goat, rice…)
6 tbsp coconut oil, melted
6 tbsp maple syrup
some ground vanilla powder or 1/2 vanilla bean, scraped
1 small Hokkaido* pumpkin (1kg)
350g wholegrain spelt flour
1 tsp baking soda
1 tsp baking powder
½ tsp fine sea salt
2 tsp ground cinnamon
1 tsp ground cardamom
½ tsp grated nutmeg
1/8 tsp ground clove
100g walnuts, roughly chopped
some honey and flaky sea salt for garnish
Preheat the oven at 200°C. Slice pumpkin in half, remove seeds and place on a baking sheet with cut sides down. Roast for about 30 min. until soft. Remove from the oven and let slightly cool down.
Place both halves in a food processor and blend on high until smooth.
Reduce the oven heat to 175°C. Grease a loaf pan and sprinkle with a little flour.
Add milk, oil, maple syrup and vanilla to the pumpkin puree in the blender and mix until smooth.
Combine dry ingredients (flour, baking soda, baking powder, salt and spices) in a large bowl. Add the pumpkin mixture, fold in, then add the walnuts.
Pour everything in your loaf pan and smooth the top. Bake for about 60 min. until a toothpick inserted in the centre comes out clean. Let slightly cool down, then remove from the loaf pan and let cool on a wire rack.
Note: You can easily freeze this pumpkin bread. Make sure to slice it before putting it into the freezer so that you can take out exactly as many slices as you need and directly but them into your toaster.
Serve the slices toasted with a drizzle of honey and a pinch of flaky sea salt – accompanied by a creamy cappuccino or a warming tea!
* If you use Hokkaido pumpkin, you don’t need to remove the skin – it is edible, holds extra nutrients and makes this recipe super easy!