Pumpkin bread. While I was searching through my vegetable basket, I realised I still had a pumpkin laying around which I bought last december. Immediately I knew what I was going to do with it.

Bake a loaf of pumpkin bread.

However, baking pumpkin bread in early February? I had my doubts. My good sense was asking me: “Are pumpkins still in season early February?”. I checked google straight after, to see if I could validate my february-pumpkin-bread-baking. Luckily for me, and my december-pumpkin, google told me they are in season from August till.. March! Who would’ve known? Definitely not me. But yay! You won’t hear me complain :).

So. Here it goes. I like to make this bread with a lot of warming spices (such as cinnamon, cardamom, nutmeg and cloves) and.. a hint of coconut. The coconut is very subtle, but I feel it goes really well with the spices! I love to top my slice with some (homemade) cashewbutter, a slash of honey and a sprinkle of cardamom. But feel free to top it with whatever you like!

Dry Ingredients:

• 350 grams of wholegrain spelt flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ tsp. fine grain sea salt
• 1 teaspoon vanilla powder (or extract, but this should be added to “wet ingredients”
• 3 teaspoons ground cinnamon
• 2 teaspoons ground cardamom
• ½ teaspoon nutmeg
• 1/8 teaspoon ground clove

Wet Ingredients:

• 2 cups pumpkin puree (equivalent to 1 kg / 2 lbs Hokkaido pumpkin: roasted in the oven)
• ¼ cup coconut milk
• 6 tablespoons of melted coconut oil
• 6 tablespoons of rice syrup (or maple syrup)

Top with:
• Cashewbutter (see picture below!)
• Local honey (or other sweetener such as maple syrup)

Instructions

To make pumpkin puree:
If making your own pumpkin puree, preheat your oven to 200°C  / 400°F. Cut your pumpkin in half, scoop out the seeds and place in the oven for about 40 minutes, till your pumpkin in nice and soft. Place in the blender, and blend. I like small pieces of pumpkin in my bread, so I never blend until smooth.

To make the bread:
Reduce the oven to 175°C / 350°F. Line a standard loaf pan with parchment paper. Alternatively you can oil the inside with coconut oil and a dust of flour to prevent sticking. Using a hand blender, mix the wet ingredients and blend (I always leave tiny pieces of pumpkin in!).

In a large bowl, combine the dry ingredients. Add the pumpkin mixture to the dry ingredients, and fold in. As spelt flour is very delicate, try to use as few strokes as possible.

Pour the batter in the loaf pan, and bake for 60 minutes in your preheated oven. The bread is ready when you can a toothpick inserted in the middle, comes out entirely clean. Let cool. When cooled, slice, top with whatever you like, and enjoy!