Pumpkin is such an autumn cliché. One leaf falls from a random tree and boom! everything is pumpkin flavoured. For a long time, this had been such a turn-off to start using pumpkin and pumpkin spice for me. Usually I’m turned off by everything that is hyped.
However, I admit to being wrong for neglecting pumpkin for such a long time. It’s actually a very versatile and very convenient ingredient. I am experimenting with so many different pumpkin recipes now, I even made pumpkin pancakes. Who am I? Giving in to these trends.
My fave experiment until now is this loaf. I mean, it’s a cakey/ bread-y thing and it has pumpkin and my fave spices. I can’t get enough. I
Pumpkin walnut loaf
- 300 grams buckwheat flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cardamom
- 1/4 teaspoon clove powder
- a dash of black pepper
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 grams chopped walnuts
- 300 grams pumpkin puree
- 100 grams dates
- 100 milliliters unsweetened almond milk (or any plant based milk)
- 2 teaspoons vanilla essence
- 1 teaspoon apple cider vinegar
- Preheat the oven to 180°C.
- In a mixing bowl, stir together the dry ingredients except for the walnuts.
- Put the wet ingredients in a blender and blend until the mixture is smooth.
- Fold in the walnuts.
- Pour the batter into a lined baking tin.
- Bake the loaf for 40 minutes until a toothpick comes out dry.
- Let cool down, slice and enjoy with a cup of tea!