I love pumpkin baked products!

Today we’re cooking an incredible pumpkin cake, or as they would say in America, bread.

Soft, juicy, and sweet.

I do not use all-purpose flour in my recipe, only healthy whole grain and oat one, I add brown sugar, which replaces all spices, making the bread surprisingly fragrant and similar to gingerbread.

Surprisingly tasty and easy to cook, it is perfect with cranberry, orange or berry jam.

You can also sprinkle this bread with powdered sugar or serve it with a delicious hot chocolate!

Ready? Set? Let’s go cooking!

We will need:

1 cup (1 cup – 250 ml.) of whole wheat flour

1/2 cup of oats

1/2 tbsp. of baking soda (I use baking powder or 1 / 2-1 teaspoons of baking soda)

1 cup of pumpkin puree

1/2 cup of brown sugar

2 tbsp. of maple syrup or agave syrup

1/2 cup of coconut oil

Cinnamon and dry ginger to taste (optional)

Preheat the oven to 165C / 325F.

Boil the pumpkin (I use butternut squash), then drain the water.

Pulse the pumpkin in a blender.

Add sugar, coconut oil, syrup, spices if you want. You should get an even liquid ‘cream’.

Grind the oats to the consistency of flour. Mix the whole wheat flour with soda and the ground oats. Add the ‘cream’.

You should get a thick dough.

Lubricate the pan with coconut oil and spread the dough there. Bake for 30-35 minutes or until the toothpick comes out dry.

The bread should rise and blush.

Done! Tasty and healthy!

Bon appetit!