Move over Banana Bread, there’s a new delicious morning snack on the block!
Spiced Pumpkin Bread is the perfect warming snack bursting full of tummy loving spices that quite positively screams Autumn. Vegan, FODMAP friendly and free from refined sugar, if you make just one recipe with your excess pumpkin inners, this is it.
‘My Pumpkin Inners??’ I hear you scream, what on earth?! But I think you’ll understand when I tell you that a third of all food produced globally is wasted and Halloween alone is responsible for a whopping 18,000 tonnes of pumpkin waste ending up in the bin. Crazy numbers, eh?! And speaking as a household with three pumpkins being calved this year, to know that I’m not adding to this pile up of rubbish is enough by cooking with the inners makes me feel like I’m doing my bit. And you can too with this delicious recipe the whole family will love!
The airing of the first ever Earthshot awards this week really highlighted just what a state of emergency our world is in. The brainchild of the Duke of Cambridge, the awards aim to reward 5 cutting edge initiatives trying to save the planet. One of these coveted awards was snapped up by the City of Milan in recognition of their neighbourhood food hubs, a zero waste food model designed to recover food from supermarkets and company canteens to give to the cities neediest citizens.
Knowing that each discarded food item uses precious resources and heaps pressure on agriculture, consider this delicious Pumpkin Bread the perfect feel good recipe.
But how do I make Pumpkin Purée?
It’s as easy as chopping up all your scraped out pumpkin inners, placing it in a steamer for 10-15 mins until soft and blitzing in a blender. Simple!
What about the seeds, are they edible too?
Absolutely! These are perhaps the little gems in amongst all the flesh, bursting full of nutrients so whatever you do, don’t throw them away! To prepare the seeds, remove all the excess squash, wash and dry throughly then they’re ready to be used. I use mine to top this delicious loaf with, but quite often have an abundance leftover, perfect for smothering tamari and roasting until crisp and brown.
Healthy and great for the planet, this super simple recipes requires no special equipment – all you need is 10 minutes prep time and you’ll have a deliciously healthy zero waste slice of cake to enjoy before you know it!
Spiced Zero Waste Pumpkin Bread
Vegan, FODMAP friendly, Refined Sugar Free
280g Spelt Flour, switch to Gluten Free Flour if required
150g Coconut Sugar
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
2 tsp Ground Ginger
2 tsp All Spice
1/2 tsp Ground Nutmeg
Pinch of Salt
2 tsp Vanilla Essence
75 ml Oat Milk
1 Ripe Banana, mashed
300g Pumpkin Purée
Pumpkin Seeds, washed and dried, to top
- Preheat your oven to 160 fan assist and line a loaf tin with baking paper.
- Place the dry ingredients in to bowl and mix together.
- Add all the wet ingredients to the dry and mix until just combined, being careful not to over work the flour by over mixing.
- Place the batter in to the lined loaf tin and sprinkle the cleaned pumpkin seeds on top.
- Place in the oven for 55-60 minutes until golden brown and cooked through, being sure to check with a skewer.
- Leave to cool for 10 minutes before removing from the tin and placing on a rack to cool completely. Best served thickly sliced and toasted with a slathering of almond butter and cinnamon sprinkled on top. Keep in an air tight container for up to 1 week, if it lasts that long! Enjoy!
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