20 November, 2014


Hello! I'm frantically packing my bag, waxing my eyebrows, and trying to catch up on household things before travelling to London tomorrow, but wanted to share this recipe the littles and I made several weeks back.

I'm really thankful to my husband for making this trip to happen, because I know I need it. It's the first time in a year I will have spent nights away from the children, and the first time since becoming a mama that I've left them without taking Peter with me.

I've packed my big girl camera and am clearing my camera roll (which has on it photos from two summers ago in America!) so watch my Instagram this weekend for fruity cocktail photos! And London of course.

And now the bread:

The littles and I love this pumpkin bread or anything pumpkin really, especially in the cold months when we bake at least twice a week. I'm sorry to say we didn't do well in terms of saving even one slice for Peter, so I can't share his review. But we enjoyed it: it's soft and oh, so dense. With the bean flour and assorted add-ins, it is filling too!

Gluten-Free, Sugar-Free Pumpkin Bread

1 15 ounce can pumpkin puree
1/3 cup olive oil (or other cooking oil)
2/3 cup maple syrup (or another liquid sweetener)
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/8 teaspoon nutmeg
dash of sea salt
2 cups all purpose gluten-free flour (we used Bob's Red Mill)
2 tablespoons coconut flour
1 1/2 teaspoon baking powered
1 teaspoon baking soda
1 teaspoon guar gum
1 cup add-ins of choice (we used chopped dark chocolate, dried cranberries, pumpkin seeds, and pistachios)
extra pumpkin seeds for garnish 

Preheat oven to 175ºC/350ºF. Line a bread pan with parchment paper and set aside.

Add pumpkin, oil, sweetener, vanilla, spices and salt to a large mixing bowl. Blend using an immersion blender (or in your blender).

Add amm remaining ingredients, except for add-ins and pumpkin seeds for topping. Mix well using a wooden spoon. Gently fold in add-ins.

Transfer batter to prepared bread pan and smooth out. Tap it on the counter several times to remove air bubbles. Sprinkle with pumpkin seeds.

Bake about 1 hour, and transfer to cooling rack to continue cooking in hot pan 10 minutes. Serve warm with a pat of butter and cup of tea.

(Find the original recipe here)

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