Pumpkin bread!
We used the basic recipe from the Minimalist Baker and made a few substitutions – doubling the recipe and using ingredients we happened to have at home. The method of preparation is the same, but our ingredients were:
1 cup jaggery
6 tbsp olive oil
3tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
pinch sea salt
pinch chana masala seasoning
1 cup soy milk
2.5 cups whole-grain flour blend (we used about 40% oat, 25% buckwheat,  25% brown rice, 10% arrowroot powder)
1/2 cup currants
1/2 cup roasted walnuts
1 tbsp flax
3 tbsp water
We served it with a dollop of cashew cream on top (unsweetened, but with a tad of vanilla extract) and some fresh kiwi on the side.

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1 Comment

  1. […] love pumpkin bread! And we already have a recipe here. But this time I went ahead and made this recipe from the Beaming Baker. It was not only […]


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