Here is a lovely pumpkin bread recipe that I have had a lot of success with. Personally I love to shred the pumpkin a potato peeler to get the long strips you do for cucumbers. This results gives an even distribution of whole pumpkin and results in a lovely moist bread. In this recipe I substitute eggs with chia-water, so instead of this you could use 3 whole eggs. But keep in mind that the chia seeds do add Omega-3, Fiber, Protein, Calcium, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B.
Likewise you could substitute the coconut oil for a different kind of oil. The benefits of using coconut oil however are many and include being a source of ketone which boosts brain function, is healthier for the heart, keeps you full for longer, and is a source of lauric acid which can kill pathogens.
Either way it is a very easy and yummy bread to make, enjoy!
Ingredients
1 small pumpkin (I used an acorn squash yielding approximately 3 cups)
3 tablespoons chia seeds
9 tablespoons water
2 cups wholemeal flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar
3/4 cup coconut oil
1/2 cup walnuts, chopped
1/4 cut whole walnuts (to top bread)
Method
1. Preheat oven to 160° Celsius or 325° Fahrenheit.
2. Grease a bread pan with coconut oil and set aside.
3.Wash, peel and de-seed the the pumpkin. Shred using a grater, potato peeler, or mandolin and set aside.
4. In a large cup combine the chia seeds and water and mix well, set aside.
6. In another mixing bowl combine the sugar, chia-water mixture, coconut oil, and walnuts.
7. Combine both mixtures. Once thoroughly combined, gently fold in shredded pumpkin.
8. Pour batter into greased bread pan and top with whole walnuts.
9. Bake in the oven for approximately 1 hour or until a knife comes out clean when inserted into bread. Once ready cool for 15 minutes inside bread before removing.
That looks deliciously healthy😊
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