Vegan Pumpkin & Chai Spiced Bread
Here’s a simple recipe for a delicious bread packed with flavour and it’s especially good eaten fresh from the oven while still warm (just as all bread is really!). If you have a load of pumpkin needed to be used, why not make a few loaves and freeze some for later enjoyment too!
2 cups of SR flour
½ cup of raw sugar (or coconut sugar)
½ cup of desiccated coconut
1.5 cups of mashed pumpkin
½ can of coconut cream
2 tbsp of chai syrup (optional)
A good pinch of salt
Roasted pumpkin seeds for top
Chop up and boil enough pumpkin for approximately 1.5 cups mash Scoop out some of the seeds and lightly roast then in the oven. Once the pumpkin has boiled and softened, drain the water, mash it and stir through half a can of coconut cream (the smell of the coconut cream being stirred through the pumpkin is amazing by the way!). Remove the pumpkin seeds from the oven and set aside. Transfer your pumpkin mash to a large mixing bowl and add all other ingredients (except for the pumpkin seeds) and stir with a wooden spoon (no electric mixer required). If you don’t like chai simply don’t add it. If you really like chai add a little more, bearing in mind that it can be a little overpowering. The suggested 2 tablespoons gives a nice subtle spiced sweetness. Pour the mixture into a load tin (best to line the loaf tin with greaseproof paper for easy removal). Sprinkle the roasted pumpkin seeds over the top and bake at 200 c for approx 40 minutes, do the skewer test for readiness.
A slice of this bread with a cup of coffee is the bomb! The combination is similar in taste to a pumpkin spice latte but more hearty and filling and loads nicer than starbucks.
This is a blog post that I had originally written and published on the Infinite Earth - Organic Market website in November 2018.