DSC_1953Halloween is my second favorite holiday, surpassed only by Christmas, because lets be honest, nothing beats a mug of eggnog and a twinkling Christmas Tree overflowing with presents. Here in the UK, Halloween is nowhere near as big a deal as it is in North America which has always surprised me. You would think Brits would be keen to spend a day dressed in crazy costumes and eating endless amounts of candy.

Last year I was excited to discover a grocery store in our neighbourhood that sold canned pumpkin. With an endless list of potential recipes running through my head I decided there was no better way to spread the Halloween spirit then to bake my friends and colleagues pumpkin flavoured treats. In typical hoarder fashion I decided it was best to buy 8 cans just in case (in case of what I’m not too sure, but unfortunately this is the way I shop). Fast forward 12 months and the cans remained untouched in the back of my cupboard with an impending expiry date, and that was how the spiced pumpkin bread was born.

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I haven’t been a big fan of pumpkin breads in the past, as I find they always lack flavor, so my primary goal for this recipe was to give the bread a flavor boost with the help of cinnamon, nutmeg and cloves. I came across a small hiccup along the way when I discovered I only had whole cloves, but was convinced that with the help of a mortar and pestle it could be turned into powder in no time. An hour later and I was left with a sore wrist, a kitchen floor covered in cloves and a delicious pumpkin bread (if you ignored crunchy pieces of clove in each bite). After a trip to the grocery store, loaf number 2 was a great success. I topped this bread with a cinnamon icing but there is so much flavour in the bread, that the icing isn’t necessary, it just makes it look a little prettier. I have made this in both a rectangular bread pan and a shallower baking dish and find the latter to be much more effective at ensuring the bread cooks evenly throughout. This bread is great for breakfast, dessert or even as a healthy snack that the whole family will love.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Spiced Pumpkin Bread

5 from 1 vote
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Ingredients

  • 3 cups almond flour
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • 2 eggs
  • 1/4 cup honey
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 can pumpkin puree 425 grams*
  • 2/3 cups chopped walnuts

Instructions

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • In a mixing bowl combine all of the above ingredients and stir until well combined
  • Line a 11 x 7inch baking dish with parchment paper
  • Pour the batter into the baking dish and bake in the oven for approximately 45 minutes or until a toothpick inserted in the centre comes out clean. If it looks like the top of the bread is browning too quickly cover it with tin foil
  • Remove from the oven and serve

Notes

* If using fresh pumpkin, cut in half and remove the seeds and stem. Sprinkle with salt and place on a parchment paper lined baking sheet, flesh side down. Roast at 200 degrees celsius for 40 minutes or until a knife easily cuts through the flesh. Allow the pumpkin to cool before removing the flesh from the skin and placing in a food processor. Blend until smooth.

 

Cinnamon Icing

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Ingredients

  • 1 1/2 cup cashews which have been soaked in water for 4 hours
  • 2 tbsp almond milk
  • 3 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 2 tbsp honey or other sweetener

Instructions

  • Place the cashews in a bowl and cover with water. Allow them to soak for a minimum of 4 hours. When ready to use drain the remaining water from the bowl.
  • In a food processor combine the above cashews and almond milk and blend until the mixture becomes smooth and the cashews have completely broken down
  • Add in the remaining ingredients and continue to blend. If the icing is too thick add another tbsp of almond milk.
  • Ice the spiced pumpkin bread before serving and sprinkle with chopped walnuts.

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