Choc Chip Spiced Pumpkin Bread
To me, Autumn is all about enjoying delicious, comforting food – and what better way to do it than with this Chocolate Chip Pumpkin bread? I love baking this loaf because it makes the most of any leftovers from Halloween, and is perfect for serving with a cup of tea while snuggled under a blanket on a rainy day.
Better still, pumpkin is a superfood for skin and hair health. It’s a great source of vitamin C, which ease wrinkles and boosts collagen production, while the carotenoids (which gives pumpkin its beautiful colour) can help to reverse UV damage and improve skin texture.
Ingredients
150g buckwheat flour
60g cornstarch
1tsp baking powder
Pinch of salt
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp ground ginger
1tsp ground cinnamon
125g diced pumpkin, boiled and pureed
60ml pure maple syrup
2tsp honey
1tbs coconut oil
1 egg
1tsp vanilla extract
120ml almond milk
20g cacao nibs
Method
1. Preheat the oven to 200ºC/400ºF/gas 6
2. Grease a 9inch loaf tray with coconut oil.
3. In a large bowl combine the buckwheat flour, corn starch, salt, nutmeg, cloves, ginger and cinnamon. Set aside.
4. Prepare your pumpkin puree by blending your boiled pumpkin in a food processor or blender. If you are using a blender you may need to add a small amount of water to the blender to make the puree.
5. In a separate bowl combine the pureed pumpkin, honey, syrup, coconut oil, egg and vanilla extract, mix until smooth and then gently whisk in the almond milk.
6. Add the wet ingredients to the dry ingredients and mix only until combined. Do not over mix. Gently fold in the cacao nibs.
7. Pour mixture into the loaf tray and bake for around 50-60mins or until a tooth pick comes out clean.
8. Remove from oven, place on a rack to cool.
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I wish you good health!
Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.
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