Pumpkin Bread with a Ginger Caramel Glaze
Pumpkin Bread with a Ginger Caramel Glaze
serves 10 cooks in 50 minutes difficulty two

I had my first pumpkin loaf last year, and what an amazing loaf it was. A friend used to buy big boxes of Trader Joes pumpkin loaf mix and make them every couple of weeks, which I always envied. It had all the things I steer clear from, including Dairy which I’m intolerant to, so of course I naturally had to get in the kitchen and make one as equally scummy looking to compete with his. Not only was this bake one of my favourites, but with an insanely good glossy ginger-caramel glaze it looked even better than the store bought version!

Now autumn is in full swing and we’re just hours a way from halloween, I thought I’d share the recipe with a few new tweaks. The spices are so warming and comforting, just the smell makes me want to cosy up on the sofa in front of the fire with a cup of tea. It couldn’t be easier to make, the perfect no trick, treat.

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The Ingredients

1 cup almond flour

¼ cup coconut flour

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

½ teaspoon baking soda

¾ cup pumpkin puree

¼ cup coconut oil, melted

4 eggs

1/3 cup maple syrup

pinch of salt

1/4 cup of chopped dates

1/4 cup of walnuts, crushed

GINGER CARAMEL:

½ cup maple syrup

2 tablespoons coconut sugar

3 tablespoons coconut oil

⅓ cup coconut cream

1 tsp vanilla extract

1/2 teaspoon ginger

Method

Preheat oven to 165 C/325 F

In one bowl crack the eggs, and beat well. Then mix in the maple syrup and melted coconut oil

In a second bowl add the almond flour, coconut flour, spices and baking soda.

Slowly beat the wet mixture into the dry mixture bowl. Folding as you go. Add in the chopped dates and walnuts.

Pour the mixture into a greased and lined loaf pan and put in the oven for around 50 minutes. Make sure it’s done my sticking a skewer or knife into the loaf. If it comes out clean, it’s cooked!

While that cooks make the caramel. Add all the ingredients into a saucepan and bring to the boil. Reduce the heat and simmer for around 20 minutes, stirring frequently.

Take off the heat and transfer into a cool bowl or jar, allow the mixture to cool. Pour all over your cake before serving!

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