This warm and delicious vegan, gluten-free pumpkin bread/cake is perfectly paired with a morning cup of tea, or enjoyed as an afternoon snack, even delicious (but not too sweet) dessert. The cinnamon, nutmeg and clove healing spices bring a sense of comfort and ease. I use gluten-free flour, clean ingredients, and natural sweeteners to create this healthy, moist, cake-like loaf.
Vegan I Gluten Free
Time: 45 minutes
400g pumpkin, peeled, cubed and steamed
1 banana, mashed
1/2 cup freshly grated coconuts
3/4 cup buckwheat flour
1/3 cup coconut milk
1/4 cup raisons
2 tbsp. maple syrup or honey
1/2 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. baking soda
1/4 tsp. clove
1/4 tsp. nutmeg
1/4 tsp. all spice
Pre-heat the oven to 350F. Grease a loaf pan with coconut oil and set aside.
Peel the pumpkin and cut it into cubes. Steam the cubes until soft and tender (easily pierced with a fork). Transfer the steamed pumpkin into a large mixing bowl. Use the back of a fork or a potato masher to create a 'pumpkin puree'.
Add the banana to the mixing bowl and mash until smooth.
Add the remaining ingredients to the mixing bowl and stir until well combined.
Transfer the mixture into the greased loaf pan and smooth the top with a spatula. Place the loaf in the oven and bake 25-30 minutes, until the top is golden brown and the inside baked through. You can stick a knife through the center and it's ready when it comes out mostly clean. Leave the loaf in the pan to cool 10 minutes, then transfer to a cooling rack.
Enjoy warm. Top with unsweetened coconut shreds & a honey drizzle.