Posted in Recipes

Sophie’s spiced spelt vegan pumpkin bread!

Today, I made this stunning vegan pumpkin bread studded with yellow raisins, infused with an organic cinnamon, ginger & cardamom tea. Yummy, I assure you that! I made my bread not so sweet because I saw recipes on the internet that were stuffed with lots of sugar. I didn’t want that! 🙂 So, I made this stunning & very appetizing pumpkin bread! This is great & tasty enjoyed with the same ginger, cinnamon & cardamom tea in your tea mug!  Check it out for yourself, my lovely ones! 😉

MMM,..vegan goodness!!

Now, make it!

Recipe: For 1 pumpkin bread, about 9 thicker slices

Ingredients:

** The dry ingredients:

1 cup organic light organic spelt flour

1 cup organic wholemeal spelt flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon garam masala ( my garmam masala mix has also cardamom in it )

1/4 teaspoon ground cloves, I did it in my pestle & mortar

** The wet ingredients:

1 cup + 1/2 cup mashed roasted pumpkin. /I used freezed roasted pumpkin from last year/ I placed it into my microwave to defrost. It defrosted in 8 minutes. Mix through with a spoon & take 1 cup + 1/2 cup.

1 tablespoon canola oil

1/2 cup maple syrup

1 teaspoon vanilla extract/ I use home-made

1 flax egg = to substitute 1 egg/ Grind your 1 tablespoon flaxseed into your grinder & measure out 1 tablespoon. Take this + mix this in a bowl with 3 tablespoons water. Mix with a fork & wait for about 10 minutes until it forms a sort of gel. Now, you can use it.

** The rest:

1 cup yellow dried raisins

Tasty vegan deliciousness!

Method:

1. First, soak your yellow raisins in a tea for 30 minutes. I used Pukka-tea : organic cinnamon, ginger & cardamom tea.  

Pukka tea: Revitalise!
Organic tea with cardamom, ginger & cinnamon!

I made my tea by steeping my teabag for 6 minutes into my tea mug. I placed my yellow dried raisins into a medium bowl. I used250 ml tea. I poured the tea onto my yellow dried raisins & let them soak for 30 minutes, to absorb the lovely flavours of my delicious tea so that would be juicy & bigger! After 30 minutes, drain the tea liquid. Place the juicy raisins into a sieve to shake the sieve up & down a bit to shake of any excess of liquid.

2. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

3. In a Kenwood-bowl or a big bowl, sift the light spelt flour, add the wholemeal spelt flour & sieve the baking soda, baking powder, ginger, cinnamon, garam masala & the cloves. Mix lightly with a spoon, carefully not to mess with the air! ;), until well combined.

4. In another large bowl, add the wet ingredients. Add pumpkin purée, flax egg, canola oil, maple syrup & vanilla extract. Mix well with a medium whisk.

5. Pour the wet ingredients into the dry ingredients & mix with the K-paddle or mix it by hand or with an electric whisk until all beautifully combined! Spoon with a spatula, everything round & check that you have incorporated everything into your Kenwood bowl. Mix again. Now, add the drained yellow raisins to the batter. Mix on low-speed for a minute or less, or until well mixed into the batter.

6. Take your oven rack & place a Silpat for stability. Take your silicon bread pan & you don”t have to grease it because it is silicon. It won’t stick afterwards! Fill it until all of your batter is gone. Smooth the top evenly. Place into the preheated oven on the lower rack of your oven & bake for about 50 minutes or until a pin you put into it, comes out clean. I baked my bread on 180°C ( 350 F ) for 40 minutes & lowered my oven onto 165°C ( 329 F ) for about 10 minutes. See that the top of your bread won’t get burned!!! I tested my bread in 3 places & the pin came out clean. Test it into the thickest part 2 times & into the side part, 1 time. Now, remove from the oven & place onto a wire rack for 10 minutes. Than, remove the silicon tin & place onto the wire rack to cool down completely. Store in a cookie or cake tin.

7. Serve with a loved one & drink the same tea with it that you used into your beautiful cake aka bread! This is great on its own or smeared with some vegan butter! 😉 MMM! A great breakfast too. 2 slices will really fill you up! It goes a long way! Yummm!

 

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Sophies Foodie Files

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1. Sophie’s Vegan pumpkin & pumpkin spiced pancakes with home-made pumpkin pie spice!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

44 thoughts on “Sophie’s spiced spelt vegan pumpkin bread!

  1. This does look really good, Sophie and I think the spices would match the pumpkin flavour so very well. It looks incredibly moist! xx

  2. Brilliant! What a great way to re-hydrate your raisins, in a beautiful tea! I find it so interesting that you add garam masala to this. I would love to make this!

    1. You must make this stunning cake, dear Koko! We do’t have pumpkin spice over here unless you make it yourself & because garam masala has the similar flavours in it , I had to use it! 😉

  3. I love that you reduced the sugar in this recipe, people are obsessed with overly sweet, I like the flavor of foods to shine through and not be drowned with sweetness!

  4. Another beautiful recipe from you Sophie! I nearly always have pumpkin mash in the freezer for using in patties – I will have to try this. I’m thinking it would be lovely toasted too?

  5. This is lovely, Sophie. I have some vegan friends who would appreciate and love this! If you were on Pinterest, I’d “pin” this!

  6. That looks like such a tender crumb, Sophie! Love the spices and so unusual to use garam masala here. Love the idea.

  7. i love the pukka teas! if i making a stock for a curry soup i put a three ginger tea bag in and let it brew for a bit 🙂

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