this winter alara and i absolutely fell head over heels in love with bi nevi deli’s pumpkin bread… it is the perfect consistency, not too sweet and super flavorful.
but with bi nevi deli closed for the at least another couple of months, and pumpkin season nearly at a close we decided to do the next best thing and try to make our own 🙂
here the recipe we used, adapted from the minimalist baker… we loved the results, send us pictures if you try it too!
ingredients–
- 2 tablespoons ground flaxseed
- 6 tablespoons warm water
- 1.5 cups fresh pumpkin puree
- 1/4 cup maple syrup (or honey, if not vegan)
- 1/4 cup brown sugar
- 3 tablespoons olive oik
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- pinch of salt
- 1/2 cup nut milk (we used lokal plants hazelnut)
- 1 cup gluten free flour (we used buckwheat)
- 1/3 cup oat flour
instructions–
- preheat oven to 180 degrees celsius
- line a bread pan with parchment paper
- mix the ground flaxseed and warm water (this is your “vegan egg”) and allow to fully combine for 10 minutes
- in a large bowl, mix each ingredient in order, making sure to fully combine after each addition
- bake for 50-60 minutes until toothpick inserted in center comes out clean
- cool fully on a wire rack; slice if desired
- we recommend serving slightly toasted with almond butter for a perfect breakfast or mid-afternoon snack
a certain slant of light 