Spiced Pumpkin & Walnut Bread You won’t miss the wheat or sugar here, with the maple syrup adding a perfect sweetness and the ginger and garam masala a piquant kick. 1. Preheat the oven to 350° F. 2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl. 3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts. 4. Lightly grease a 9" x 5" x 3" glass loaf pan. 5. Pour the batter into the prepared pan. 6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes). makes 82 teaspoons freshly grated ginger, 2 eggs, 1/3 cup water, 1 cup real Vermont maple syrup, 1/2 cup agave syrup, 1/2 cup vegetable oil, plus a little for the pan, 1 cup pureed pumpkin (fresh or canned), 1 teaspoon vanilla, 2 cups white spelt flour, 1/2 cup buckwheat flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon allspice, 1 teaspoon garam masala, 1 cup walnuts.
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Tip

For a real treat, serve warm and spread a little butter on top.

Spiced Pumpkin & Walnut Bread

goop

You won’t miss the wheat or sugar here, with the maple syrup adding a perfect sweetness and the ginger and garam masala a piquant kick.

makes 8

2 teaspoons freshly grated ginger

2 eggs

1/3 cup water

1 cup real Vermont maple syrup

1/2 cup agave syrup

1/2 cup vegetable oil, plus a little for the pan

1 cup pureed pumpkin (fresh or canned)

1 teaspoon vanilla

2 cups white spelt flour

1/2 cup buckwheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoon garam masala

1 cup walnuts

1. Preheat the oven to 350° F.

2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl.

3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts.

4. Lightly grease a 9″ x 5″ x 3″ glass loaf pan.

5. Pour the batter into the prepared pan.

6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes).

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