‘Tis my favourite time of the year.
Fig, persimmon and pumpkin season.The wind is light and oversized sweaters become your daily uniform. But where I live, watermelons are still sweet and the leaves are still up on those trees. I live in a Mediterranean area and there’s no chance of cozying up in knits and warm mugs of tea yet. But I won’t let that ruin my fall; I’m cooking up spicy pumpkin things no matter how hot it is outside!
Exhibit A: the perfect healthy, whole wheat, no oil, low sugar pumpkin bread.
Apart from all these good-for-you-factors, this bread’s taste and texture is ON POINT. Fluffy with the right amount of density, the perfect mix between bread and cake, a tad bit moist. Only slightly sweet, with a touch of spice and absolutely divine when smeared with crunchy almond butter and a drizzle of maple syrup. Chocolate chips if you’re feeling extra indulgent.
Its colour is pretty too.
- 1 1/2 cups whole wheat flour
- 2 eggs
- 1/2 tablespoon baking powder
- 1 cup pumpkin purée
- 1/4 cup pure maple syrup
- 1/2 cup water
- 1/2-1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- pinch of salt
Preheat the oven to 180°c.
Mix the dry ingredients together in one bowl and the wet by itself. Incorporate the wet into dry and mix until you get a smooth batter.
Pour the batter into a loaf tin and place it into the oven for 40 mins.
Slice and enjoy!