Pumpkin Bread

  • Pumpkin Bread
  • Pumpkin Bread
  • Pumpkin Bread
Pumpkin Bread

Ingredients:

  • 2 Cups flour (you can use whole flour, spelt flour, gluten-free flour, etc) 1 Tea sp
  • Baking soda
  • 1 Tea sp
  • Baking powder 1/2 Tea sp
  • Salt
  • 1/4 Tea sp
  • Grated nutmeg 1/2 Tea sp
  • Powder ginger
  • 2 Table sp
  • Huaora Energy
  • 2 Table sp
  • Coconut sugar or cane sugar
  • 1 Table sp
  • Coconut oil
  • 1, 1/2 Cup of pumpkin and sweet potato puree (mixed)
  • 1 Tea sp
  • Vanilla extract
  • 1 Cup water
  • Fort he frostig

  • 1/2 Cup natural cashew nuts
  • Water
  • 1 Table sp
  • Coconut oil
  • 1-2 Table sp
  • Honey or maple syrup 1 Table sp
  • Lemon Juice
  • Vegetable milk

Preparation:

Preheat oven to 180 degrees. Make a puree with the pumpkin and the sweet potato: peel and cut the vegetables into large chunks, put them in an oven tray with baking paper so that they do not stick, and bake until they are soft (between 15 and 20 minutes). Once ready, remove them from the oven, let them cool and then mash them together until you get a nice puree and leave aside. In a different bowl mix the first nine ingredients: flour, baking soda, baking powder, salt, nutmeg, ginger, Huaora Energy and coconut sugar. Add the rest of the ingredients to this mix; that is, the coconut oil, the pumpkin and sweet potatoes puree we mashed before, the vanilla extract and a bit of water and stir thoroughly until you get a nice and homogeneous dough. The mixture has to be quite compact so add the water gradually to allow the ingredients to mix well. Pour the mixture in a mold of bread or plumcake previously greased with butter or oil and sprinkled with flour to prevent the cake from sticking and breaking when removed. Once in the mold, pat the top flat with a spatula or a spoon. Bake at 180 degrees for about 40 minutes or until we check with a stick that the dough in the center has been cooked. Remove from the oven and let it cake cool in the mold.

For the vegan frosting We will prepare the vegan frosting while the cake is cooling down. We should have soaked the cashew nuts in water for at least 4 hours (or rather the whole night before). Wash and rinse the cashew nuts and throw them in a blender along with the maple syrup, the lemon juice and a single trickle of vegetable milk. When the mix turns into a creamy texture leave it in the refrigerator for 30 mins.

Decorate the cake with the vegan frosting When the cake has cooled down, take it from the mold, spread the frosting over the top with the help of a spatula and you will obtain a delicious cake ready to eat.

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