Autumn might just be our favorite season, its harvesting time, and that spiced pumpkin flavor can never be enough. This bread with a bit more sugar, some chocolate chips and a hint of orange juice can be amazing sweet bread, but this time we are opting for a savory version. This bread will be a perfect base for morning avocado toasts, or a dinner party plate. Just put a nice spread on the bread and enjoy! And psst.. we will tell you the secret of how to make that Gluten-free bread raise!
.
COURSE: Snack, Breakfast
CATEGORY: Gluten Free, Non dairy
PREP TIME: 10 minutes
COOKING TIME: 55 minutes
SERVINGS: 1 bread loaf
Ingredients
Jurgensburg Organic Brown Pea flour – 1.5 cups
Olive oil – 4 tbsp
Pumpkin purée – 1cups
Potato starch – 2 tsp
Brown sugar – 2 tsp
Baking powder – 1 tsp
Eggs – 2
Sea salt – 0.3tsp
Roasted pumpkin seeds – 2 tbsp
PUMPKIN SPICE
cloves – ¼ tsp)
Organic Product
Preparation
- Preheat the oven to 180°C.
- Use a smaller baking tray of 12x 20cm, place parchment paper, leaving an overhang on both sides, the bread will rise so grease the paper with some olive oil.
- In a large bowl, whisk together the flour, pumpkin pie spice, potato starch (magic maker in raising the batter), baking powder, and salt.
- In a medium bowl, combine the eggs, pumpkin puree, sugar, and olive oil Whisk until smooth and combined.
- Add the pumpkin mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan. Spread the pumpkin seeds all over the top of the batter.
- Bake the bread for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes before removing it from the tray.
- For the avocado toast: Cut the bread in 1cm thick slices, spread hummus mixed with avocado and top it with sliced avocado, fried mushrooms, pea sprouts and sprinkle some lemon pepper and sea salt on top. Enjoy!
Recipe by Katrina G
