Bakery
Raisin Pumpkin Loaf
1 h 35 minServes 10Nutri-Score B€€
B
1 h 35 min
1 h 35 minRaisin Pumpkin Loaf
what you need
Ingredients
pumpkin (roasted or pureed)Produce400 g- ripe pears (chopped)Produce2 pieces
flaxseed (ground, mixed with water as flax egg)Nuts & seeds3 pieces
water (for the flax egg)Other90 ml
coconut oil (melted)Pantry75 g
maple syrup (or jaggery)Pantry30 ml
plant-based milkBeverages100 ml- lemon juice (freshly squeezed)Produce15 ml
- fresh ginger (grated)Produce15 g
cardamom (ground)Spices2 g
cinnamon (ground)Spices2 g- fennel (ground)Spices1 g
- pumpkin spiceSpices1 g
oat flour (gluten-free if needed)Grains375 g- baking powderPantry4 g
- baking sodaPantry3 g
- Himalayan salt (a pinch)Spices1 g
- raisins (soaked in warm water)Produce150 g
- pumpkin seeds (optional)Nuts & seeds20 g
- dark chocolate chips (optional)Pantry25 g
- pear (thinly sliced, for topping)Produce1 piece
- cinnamon (for topping)Spices1 g
per serving
Nutrition
255kcal
- Carbs
- 33 g
- Proteins
- 6 g
- Fat
- 11 g
what you’ll use
Tools
Oven
Loaf pan
Mixing bowl
Whisk
step by step
Method
- Step 1
Preheat and roast the pumpkin
- Preheat the oven to 180 °C.
- Roast the pumpkin until tender, or use ready-made puree.
- Step 2
Prepare the flax egg and soak the raisins
- Mix the ground flaxseed with the water and let it thicken.
- Soak the raisins in warm water.
- Step 3
Blend the wet ingredients
- Mix the pumpkin, chopped pears, ginger, coconut oil, maple syrup, plant-based milk and lemon juice until smooth.
- Step 4
Make the batter
- Add the cardamom, cinnamon, fennel, pumpkin spice, oat flour, baking powder, baking soda and salt.
- Fold in the drained raisins.
- Step 5
Fill the pan and top
- Pour the batter into a lined loaf pan.
- Top with the pear slices and a pinch of cinnamon.
- Step 6
Bake
- Bake until golden and set.
- Cool fully before slicing.
- Step 7
Serve
- Serve warm with almond butter or coconut yogurt.
most cooked first