It’s chilly now, and leaves are turning, and pumpkins are popping up all over!
My family knows me to be a bit pumpkin-crazy. In fact, I just sent off a padded envelope of important papers yesterday to a traveling daughter, and I couldn’t resist adding two mini fresh pumpkins. I know she will paint an elaborate silly face on them and send me a picture when she’s done. Because that is what we do in our family, we love painting faces on pumpkins.
And eating them. Pumpkins are full of antioxidants, fiber and many vitamins, especially vitamins E and A, great for skin and eyes. And pumpkin bread is so festive in a fall-kind of way. I come to a skidding stop when I see pumpkins appear at roadside farmer’s market stands because they are fantastic in so many recipes, from frosty nicecream to delicious apple crisps, and this plant-based recipe, our favorite, spicy pumpkin loaf topped with creamy cashew cream.
And it is made even more nutritious using the awesome products of a very familiar and beloved brand, Bob’s Red Mill.
In this recipe, I happened to use Bob’s Red Mill’s ‘s buckwheat groats for crunch, and the brand’s quinoa flour for extra protein as a portion of the flour requirement in this easy-to-bake cake.
In general, what quinoa brings to a recipe is kind of unreal, and these nutrients stay intact no matter the form quinoa takes, so baking it doesn’t diminish its potency.
It is a good source of protein, fiber, iron, copper, thiamin and vitamin B6, as well as magnesium, sometimes hard to find in a traditional diet.
Buckwheat groats are also awesome, and yet a bit hard to find. Even now I can only seem to find them online at Bob’s Red Mill.
Since last year, I have begun adding them to my diet because they are actually a seed, so perfect for a gluten-free diet, and are full of iron and protein. And the nutrition rises if you sprout them: rinse them and leave them damp for about 24 hours until they crack open. I then put them into smoothies, desserts, and, as you can see, in this fabulous bread.
So now that I have convinced you of this recipe’s festive nature and nutritional punch, let’s get on with it, and see if you want to include it in your fall recipe list.
- 1 3/4 cups all purpose flour (I use Bob’s Red Mill‘s organic)
- 1/2 cup Bob’s Red Mill quinoa flour (or almond meal)
- 1 tsp baking soda
- 1/2 tsp baking powder
- pumpkin spices (1 tbsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, and 1/2 tsp allspice)
- 1 cup pumpkin puree
- 2 chia eggs (2 tbsp ground chia + 6 tbsp water set for 10 min)
- 1/4 cup coconut oil, melted
- 1/4 cup coconut palm sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- pinch of salt
Optional: Add-ins for Texture
- 2 tbsp crushed pumpkin seeds
- 2 tbsp Bob’s Red Mill buckwheat groats, rinsed & sprouted
Optional: For Streusel topping
- 1/4 cup coconut palm sugar
- 1/4 cup crushed pumpkin seeds
- 2 tsp ground cinnamon
Optional: For Cashew Cream Frosting
- 3/4 cups cashews, soaked
- 3 tbs full fat coconut milk (or less)
- 3 tbsp maple syrup
- 2-3 tbsp coconut oil, melted
- 1 tsp pure vanilla
2. Hand-mix dry ingredients to a small bowl – flours, soda, powder, spices and salt.
3. Hand-mix wet ingredients in a large bowl: pumpkin, chia eggs, coconut oil, maple syrup, palm sugar, syrup, vanilla. Whisk until well incorporated.
4. Pour the dry ingredients into the wet ingredient bowl in 3 parts, blending each part thoroughly before adding the next part. The batter must be like pourable cake batter, if you need more moisture add a few tblsp of plant milk and mix thoroughly.
5. Fold in the add-ins such as crushed pumpkin seeds and buckwheat groats.
6. Pour batter into the loaf pan and spread evenly with a spoon, banging the pan gently on the counter to remove air bubbles and settle.
7. Optional: Make the Streusel topping and icing: Stir together with a spoon the Streusel topping ingredients, sugar, seeds and cinnamon. Make the icing by blending ingredients until creamy – add milk slowly so frosting doesn’t become runny and stays creamy; keep refrigerated to keep it firm.
8. Bake for 40-50 minutes or until test knife comes out clean. Cool for 30 minutes. Ice the cake, or sprinkle Streusel topping or do both. Enjoy!
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own. I do recommend you try your hand at baking with Bob’s Red Mill products, you will be so inspired by all their healthy unique products!