Today I am so pleased to share with you one of my favourite recipes : butternut pumpkin bread – all gluten free, all good!
I have to say I do love Autumn and I do love pumpkins… all of them! For this recipe I suggest you use the butternut as it is the most suitable one – it does not have much water and it is naturally sweet. You will see, this recipe is super simple and the hazelnuts marry just beautifully with the pumpkin.
Hope you will enjoy it as much as I did 🙂
Preheat the oven at 175 °C.
In a large bowl, beat the eggs with the agave syrup first. They have to become pretty foamy. Add a pinch of salt. Add the oil and the apple vinegar. Keep beating.
Add the pumpkin purée, mix well. Sift all the flours and powders and add them to the mix gently. Now you can add the grated pumpkin, raisins and chopped hazelnuts.
Grease a cake pan. Pour in the mixture.
Bake for about 40 minutes at 175°C . I just like to remind that each oven is different so the baking time depends on the power of your oven. Insert a toothpick to check it and if it comes out dry, then the cake is well and ready.
Cool it down completely before eating.
-150 butternut pumpkin purée
( I made mine combining 100 gr of oven cooked soft butternut and 50gr of almond milk)
– 50 grated butternut
– 50gr hazelnut flour
– 100 gr sorghum flour
– 100gr organic sunflower oil – cold-pressed
– 100gr agave syrup
– 1 pinch of salt
– 2 big eggs – they need to weigh about 100 gr together
– a handful of hazelnuts
– a handful of raisins
– 1 coffee spoon of baking powder
– 1 coffee spoon of bicarbonate of soda
– 1 table spoon of apple vinegar
– 1 coffee spoon of cinnamon
– 1 coffee spoon of cardamon powder