Prep Time: 15 min Cooking Time: 60 minutes Servings: 1 Loaf
2 cups Organic Spelt Flour
1 Can (15 oz.) Pumpkin Purée
½ Cup Coconut Sugar
¼ Cup Maple Syrup
¼ Cup Hemp Seeds
¼ Cup Chia Seeds
3 tsp Baking Powder
1 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/2 tsp Salt
1/4 cup Extra Virgin Olive Oil
1 tsp Vanilla Extract
1 Flax Egg
1 tsp Coconut Oil
Small Handful Pumpkin Seeds
Add the tablespoon of ground flaxseed to a bowl.
Add 3 tablespoons of hot water from the kettle (just boiled).
Allow to sit for a minute or two. Using hot water makes the thickening process much faster, and it usually gets to the right (gloopy/gelatinous) consistency in only about one minute.
Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and add Brown Sugar, Baking Powder, Cinnamon, Nutmeg, Cloves, Ginger and Salt and mix together.
Prepare your Flax Egg by adding 1 Tbsp ground Flaxseed Meal to a bowl and then adding in 3 Tbsp of hot water from the kettle, leave to sit for a minute or so to become gloopy.
Add in the Pumpkin Purée, Extra Virgin Olive Oill, Maple Syrup, Vanilla and Flax Egg and mix in. The batter will be very thick, but have patience and mix in carefully and it will combine properly. Mix until just combined and don’t overmix.
Grease a loaf pan with Coconut Oil and transfer the batter from the mixing bowl to the loaf pan and smooth down evenly.
Sprinkle a handful of Pumpkin Seeds over the top.
Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Take the Pumpkin Bread out of the oven and place onto a wire cooling rack to cool before slicing.