Ingredients
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200 g wheat flour or gluten-free flour
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150 g almod flour
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2 teaspoons baking powder
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1/2 teaspoon sea salt
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1 teaspoon dried lavender flowers
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground clove
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100 g coconut sugar or any brown sugar
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350 g pumpkin puree
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80 g coconut oil
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1 teaspoon vanilla extract
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3 free range eggs
Directions
This pumpkin and lavender bread is bursting with flavours: inside you find baked pumpkin with its autumn flavour, the lavender with its soothing summer flavour and the cinnamon and other spices with their Christmas flavour. The combination is unique. It deserves a try.
You can prepare this bread also in a gluten-free version.
You can replace the spices mentioned in the ingredients list with 2 teaspoons of pumpkin pie spice mixture.
Steps
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1
Done
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The first step is to prepare the pumpkin puree. It is much better to use homemade puree. |
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2
Done
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Place dry ingredients: wheat flour, almod flour, salt, baking powder, spices in a bowl and mix well. |
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3
Done
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After the pumpkin is cooked, let it cool a bit. Make a puree using a blender or a fork. |
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4
Done
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After baking the pumpkin, lower the oven temperature to 180 ° C degrees Celsius / 4 for the gas oven (average temperature). |
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5
Done
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Place 350 g of pumpkin puree in another bowl. Add the sugar, melted coconut oil, vanilla extract and the eggs. |
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6
Done
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Add the dry ingredients to the pumpkin mixture. Mix until and you get a homogeneous batter. Add the lavender flowers and mix gently until well incorporated. |
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7
Done
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Cool in the pan on wire racks for 10 minutes than remove from the pan and cool completely on racks. |
