As much as I LOVE banana bread, sometimes you just need that point of difference.
Besides, I had a huge pumpkin that I needed to use – and was dreaming up different recipes in which to incorporate it into. I purchased the large baby from a country roadside honesty box – costing me $4. What a freakin bargain!
For this recipe, I like to roast my pumpkin wedges with the skin on, and then remove before mashing – for maximum flavour.
The smell of crisp fresh air, combined with the aroma of spices in this baby – wafting throughout the house, are intoxicating.
This bread is a delicate balance of savoury & sweet. A perfect, healthy snack in these cooler months, both dairy and refined sugar free.
1 &1/2 cup roasted pumpkin mashed (cooled + skin off)
1/4 cup raw honey
1/4 cup organic cold pressed coconut oil (melted)
4 free range eggs
4 drops doTERRA on guard essential oil
3 drops doTERRA orange essential oil
1 cup raw almonds (blitzed into a fine flour)
1 cup coconut flour
1/2 tsp baking powder (gluten free)
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp mixed spice
pinch sea salt
Preheat oven to 160C.
Grease and line a loaf tin. Set aside.
Combine all of the wet ingredients in a bowl. Set aside.
Combine the dry ingredients in another bowl. Add the dry ingredients to the wet ingredients and mix through.
Pour into the loaf tin and scatter with pepitas.
Bake for 45 minutes or until cooked through.
Remove from the tin after 10 minutes and place on a cooling rack.
Serve warm – with good old fashioned butter, or a dairy free substitute.
With great love,