Vegan Pumpkin Loaf

Ingredients:

• 100g Plain Flour
• 2 Tbsp. Tapioca Starch
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Pink Salt
• 1/4-1/2 tsp Cardamom Powder
• 1 Flax Egg (mix 1 Tbsp. ground flaxseed meal + 2.5 Tbsp. water and set aside)
• 70g-80g Coconut Sugar
• 4 Tbsp. melted Coconut Oil
• 150g steamed and mashed Japanese Pumpkin or Pumpkin Purée
• 1/3 cup Sunflower Seeds & chopped Walnuts
• 1 Tbsp. Pumpkin seeds

Method:

1. Preheat oven to 180⁰C. Line a loaf pan with parchment paper.
2. In a large bowl, whisk together wet ingredients.
3. In the same bowl, add the shifted dry ingredients and mix until just combined. Don’t overmix. Fold in sunflower seeds and walnuts.
4. Pour the butter into the prepared pan and smooth down evenly. Sprinkle pumpkin seeds over the top.
5. Bake it for 30 minutes and cover it with an aluminium foil and continue to bake for 10 more minutes.
6. Leave to cool before turning out and slicing.