I don’t really know how this idea came together, I guess I just woke up the other morning and decided to make pumpkin bread! Pumpkin and maple is always a good combo, and the pistachios were just a random afterthought, so yeah, I ended up with this!
I loved it all together but the pumpkin bread is still great on it’s own.
1 3/4 cups spelt flour
1 1/4 cups coconut sugar or raw unrefined cane sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin
3/4 cup coconut milk (or any other non-dairy milk)
1/3 cup vegetable oil
Preheat oven to 180°C and line a loaf pan.
Whisk together flour, sugar, baking powder, salt, and spices.
In a separate bowl, whisk together pumpkin, milk, and oil. Pour the wet ingredients into the dry and mix until just combined.
Pour into tin and bake for 30-40 minutes until a toothpick or knife comes out clean.
Coconut maple icing
I used this recipe from My New Roots, but replaced the honey with maple syrup.