Pumpkin and Walnut Loaf

9. April, 2009

This is the perfect bread for savoury or sweet toppings/fillings, depending on your mood! I sometimes team it up with hummus or cheese or, if I am in a sweet mood I use jam or peanut butter. It seems to go well with just about everything! Pumpkins are very good for you because they contain antioxidants, fibre, iron and zinc. They are especially good for your eyes (because of the pumpkin's vitamin A content, protecting the eyes against macular degeneration) and the fibre can help in reducing the risk against some types of cancer. Walnuts are excellent for our heart and brain and they even contain omega-3 fatty acids which is important for our body (as it can't produce it by itself). This is a wonderfully healthy bread and I absolutely love it.

You will need a loaf tin to make this bread. I prefer to use silicon loaf tins.

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The perfect bread for savoury and sweet toppings, depending on your mood!

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This recipe is:

Lactose (dairy) free

This recipe is easy to make:

Nut free

Pumpkin and Walnut Loaf

Makes one loaf

Ingredients

500 grams (17½ grams) pumpkin or butternut squash (you will need 275 grams (9.5 oz) cooked pumpkin)
400 grams (14 oz) spelt flour
2 teaspoons aluminium free and gluten free baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt (Himalaya or sea salt)
75 grams (2½ oz) walnuts or pecan nuts, chopped fairly finely
75 millilitres (2½ fluid oz) agave nectar
1 egg (please use free range eggs)
2 egg whites (please use free range eggs)
2 tablespoons coconut oil
2 tablespoons pumpkin seeds (optional)

Preparation

First, slice open the pumpkin. Clean out the seeds and membrane. Cut the pumpkin in pieces; cover with water in a large saucepan and cook until tender or for approximately 20 minutes. Then drain and peel outer skin. Place pumpkin in a food processor or blender and mix for 10 seconds or until smooth. Set aside.
Next, separate the egg whites from the yolks. You can freeze the yolks for later use or discard.
In a large bowl, sift together 400 grams spelt flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ½ teaspoon salt.
In a medium bowl, mix together 275 grams pumpkin puree, 75 millilitres agave nectar, 2 egg whites, 1 egg and 2 tablespoons coconut oil.
Chop the 75 grams walnuts or pecan nuts fairly finely.
With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
The batter will look fairly ugly but this is fine since it will ensure that the loaf will be light.
Add the chopped nuts and 2 tablespoons pumpkin seeds (if used).
Lightly grease a silicon loaf tin with a few drops of coconut oil.
Pour the batter into the loaf tin and make sure that the corners are filled in.
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 50-60 minutes.
You can tell if the loaf is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready. I prefer the loaf a little sticky however so it might not be completely ready in 50 minutes, bake for longer if you prefer.

Tips

The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
You can use tinned pumpkin if you prefer, just make sure it is organic (without added sugar or any preservatives/additives).
You can use maple syrup instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use whole wheat flour instead of the spelt flour.
You can use regular baking powder instead of the aluminium and gluten free one.
If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.
Serve with soy cream cheese, light cream cheese, hummus or jam.
The loaf freezes well.