This quick bread is a nice departure from sweet pumpkin desserts and is made with ground cayenne chilli, cumin, coriander and nutritious wholegrain flours, then topped with a smattering of zinc-rich pepitas. Try a slice as a side to a nourishing bowl of chilli, or as a snack topped with smashed avocado and crunchy seeds.
Author: Alison Murray @ Om Nom Ally
Recipe type: Baking, Quick Bread
Cuisine: Soy-free, nut-free, vegetarian. Dairy-free, egg-free and vegan with ingredient choice.
Ingredients
1 cup Home-made Savoury Pumpkin Puree (or 1 cup pumpkin puree)
2 biodynamic, organic or free range eggs (or 2 gel eggs for egg-free/vegan)
¾ cup raw, organic or full cream milk (or non-dairy milk of choice for dairy-free/vegan)
½ cup butter (or coconut oil for dairy-free/vegan)
1 cup whole spelt flour (or wholemeal flour (not wheat-free))
½ cup buckwheat flour
½ cup almond meal
4 tsp baking powder
1 tsp cayenne powder
1½ ground tsp cumin
1 tsp ground coriander
½ tsp celtic sea salt
½ tsp ground black pepper
¼ cup pepitas
Instructions
Preheat oven to 180C. Grease and line a bread tine loaf. In a large bowl or the bowl of a stand mixer, combine pumpkin puree, eggs, milk and butter, mixing well to combine.
In another bowl, whisk together the flours, baking powder, salt and spices. Make a well in the dry ingredients and pour in the pumpkin mixture, folding gently until just combined. If dough is too dry and stiff add more milk, one tablespoon at a time.
Pour mixture into prepared loaf pan and sprinkle pepitas on top, pressing them down gently into the dough. Bake loaf for 50-60 minutes or until a skewer inserted into center comes out clean. Cool for 5 minutes in the tray and remove from baking tray to cooling rack and allow to cool completely.
Recipe by @OmNomAlly at https://omnomally.com/2014/10/24/spicy-roasted-pumpkin-bread/