You can make this harvest pumpkin bread with the canned pumpkin puree, but I really recommend using fresh roasted ones. Roasting a pumpkin is super easy. Cut the pumpkin in half, scoop out the seeds and clean, place in the oven, and bake until soft (30-60 minutes depending on the size of the pumpkin). This creates a beautiful sweetness which the canned ones cannot replicate. Of course, it is healthier for you too. I had no bread at all for years since I started having trouble with gluten, but now I can bake my own creation at home (sometimes fail though >.<) and enjoy a slice or more everyday. This bread is naturally sweet from pumpkin, aromatic from the spices, has a good amount of healthy fat from almond flour and chia seeds and very filling thanks to fibres in coconut flour. You can sprinkle some more pumpkin seeds on top to make more pumpkin-y or cinnamon spiced cream cheese frosting if you have a sweet tooth.
Ingredients
100g almond flour
50g coconut flour
50g pumpkin puree
4 eggs
50g coconut sugar
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp ginger
a pinch of Himalayan salt
1 tbsp of coconut oil
1 tbsp of chia seeds
1/2 tsp of baking soda
1 tsp of baking powder
1 tsp of vanilla extract
a pinch of saffron
In a cup or small bowl, set the saffron to infuse in the hot water. In a mixing bowl, whisk together the eggs and stir in the saffron water. Add all other ingredients and combine well with a spatula. Transfer the mixture into a loaf tin and bake in the preheated oven (180) for 50 minutes or until cooked.