Vegan Pumpkin Loaf

Serves 8 | Prep time: 15 mins | Cooking time: 40 mins

INGREDIENTS

Dry 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

Wet Ingredients

• 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

Nuts & Seeds

• 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 medium bowl, sift together the dry ingredients.
3. In a large bowl, whisk together wet ingredients.
4. In the same bowl, add the sifted dry ingredients and mix until just combined. Don’t over mix. Fold in sunflower seeds and walnuts.
5. Pour the batter into the prepared pan and smooth down evenly. Sprinkle pumpkin seeds over the top.
6. Bake it for 30 minutes and cover it with aluminium foil and continue to bake for 10 more minutes.
7. Leave to cool before turning out and slicing.