The teeth sink into the soft and delicious bread, while the aromas of cinnamon, cloves, ginger, vanilla and nutmeg envelop the nostrils. The soft dough is perfectly combined with the crunchy note of the chopped almonds while the raisins give it a fascinating and tasty sweetness. Our mouth watered even just writing this presentation and we are sure that the pumpkin and spice bread will have the same effect on you too! And then this dessert is made only with unrefined flour and sugar, there are no butter and eggs for a breakfast or a snack that everyone can enjoy. The pumpkin bread gives you the boost and energy you need to face even the toughest days, almonds and yogurt provide precious proteins, ideal for nourishing the muscles, and the spices are anti-aging, anti-inflammatory and fat-burning!
Ingredients
400 grams of pumpkin pulp
100 grams of brown sugar
250 grams of semi-wholegrain spelt flour
50 grams of almond flour
1 teaspoon of baking soda
1 teaspoon of baking powder for cakes
1 teaspoon of cinnamon
1 cm of grated fresh ginger
A pinch of nutmeg
1/2 teaspoon of cloves in powder
1 teaspoon of vanilla powder
3 tablespoons of milk, cow's or plant based milk as you prefer
3 tablespoons of extra virgin olive oil
2 tablespoons of yogurt, Greek or plant-based alternative
3 tablespoons of raisins
3 tablespoons of almonds
Soak the raisins in a bowl full of water. Bake the pumpkin in the oven for about 20 minutes, then remove from the oven, let it cool and mash the pulp with a fork. In a bowl, mix the sugar, spelt and almond flours, baking soda, baking powder and spices. Add the pumpkin puree. Combine the milk, oil and yogurt, stir to mix the ingredients. Add the raisins and coarsely pounded almonds. Pour the mixture into the loaf tin and bake in the oven at 180° C for 45 minutes.
