Spiced Pumpkin Protein Bread

Makes 1 standard size loaf

What you need:

1 3/4 cups spelt flour

2 scoops (63g) Whole Earth & Sea® Fermented, Organic Protein & Greens powder in vanilla chai flavour

3/4 cup coconut sugar

1 teaspoon cinnamon powder

1/4 teaspoon nutmeg powder

1/4 teaspoon ginger powder

1 teaspoon baking soda

Pinch of sea salt

1 1/2 cups cooked and cooled, organic pumpkin puree (this is about ¼ of a raw pumpkin, diced into small cubes and steamed for approximately 15 minutes)

1/2 cup melted organic coconut oil

2 eggs, lightly whisked

How to:

  1. Preheat and oven to 180 degrees bake & line a standard sized loaf tin with parchment paper.
  2. In a large mixing bowl, add all of the dry ingredients and stir to combine.
  3. In another mixing bowl, add all of the wet ingredients and whisk well to combine.
  4. Transfer the dry ingredients to the wet ingredients and gently fold through until just combined.
  5. Transfer the batter to the loaf tin and place into the oven to bake for at least 1 hour.

When a skewer can be removed clean from the centre of the loaf, the loaf is baked through. If still slightly wet, continue cooking for increments of 10 minutes at a time.

This loaf does take a little longer to cook.

  1. Remove from the oven and allow the loaf to cool in the tin before transferring to a wire rack to cool completely. Top with pumpkin seeds (pepitas), slice into thick pieces and serve either with butter or on its own.

    Total Time: 30 minutes

    Cooking Time: 20 minutes

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