With pumpkin, you can create delicious dishes such as soup, curry, or a stew, but its sweet taste is also perfect for a cake. Instead of the more 'standard' banana bread, try making pumpkin bread. Delightfully spiced with gingerbread spices!
300 grams of pumpkin puree
200 grams of oat flour
2 teaspoons of apple cider vinegar
1 teaspoon of baking soda
2 tablespoons of almond butter
1 tablespoon of ground flaxseed + 3 tablespoons of water (vegan egg)
2 teaspoons of speculaas spices
60 ml of agave syrup or 5 Medjoul dates
A pinch of salt
Pumpkin seeds for topping
Mix the ground flaxseed with a tablespoon of water and set it aside.
Prepare the pumpkin puree by cutting butternut or hokkaido pumpkin into cubes, drizzling them with olive oil, and roasting them in the oven for 30 minutes at 200 degrees Celsius. Then, puree the pumpkin using an immersion blender.
In a bowl, combine the pumpkin puree with almond butter, the vegan "egg" (flaxseed-water mix), and agave syrup. In another bowl, combine the oat flour, speculaas spices, and salt. Mix everything together.
Then, combine the wet and dry ingredients until a batter forms. Place a teaspoon of baking soda on top and pour the apple cider vinegar over it to create foam. Stir gently.
Grease a cake tin with (coconut or olive) oil and pour the batter into it. Sprinkle pumpkin seeds on top and bake for 60 minutes at 180 degrees Celsius. Insert a toothpick to check if the bread is done. Allow it to cool and then slice it. You can also freeze some slices for a delicious fresh snack later!