It’s pumpkin season and the perfect weather to enjoy dense and warming comfort foods so we created this spiced pumpkin loaf to satisfy our cravings and suit all dietary requirements. Made from a base of seeds, fruit and pumpkin, this loaf is full of whole food carbohydrates, healthy fats and protein.
Pumpkins are antioxidant rich, a great source of Vitamins A, B6, C and E, beta carotene, potassium, thiamin, folate, pantothenic acid, niacin, iron, magnesium and phosphorus and support the body in numerous ways. Protective against cancer, heart disease and diabetes, they support skin, hair and bone health, regulate blood pressure, increase immunity and encourage healthy digestion.
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- 30 g chia seeds
- 40 g flax seeds
- 100 g sunflower seeds
- 100 g pumpkin seeds + 50 g + 100 g
- 100 g white mulberries
- 100 g tapioca flour (also called tapioca starch)
- 130 g pitted medjool dates
- 250 g steamed pumpkin
In a blender or food processor, process the sunflower seeds, 100 g pumpkin seeds, flax seeds, tapioca flour and baking powder into meal.
Set aside and in a blender or food processor, process the pumpkin, dates and mulberries until they have formed a pudding.
Move the pudding into a bowl and stir in the seed meal, chia seeds, 50 g pumpkin seeds and cinnamon until well combined.
Move the dough into a silicone loaf tray and sprinkle the remaining 100 g pumpkin seeds on top. Smooth out the surface and bake in a preheated oven at 180°C for 40-45 minutes.