Pumpkin and Oat Bread

Name: Pumpkin and Oat Bread
Total time: 30 min
Ingredients: 11 oz butternut squash; 1 1/4 cups milk; 2 tbsp corn meal; 4 oz oat flour; 1/2 tsp cinnamon; 1/2 tsp ginger; 1 pinch salt; 5 tbsp agave syrup; 0.35 oz yeast

ekilu Team

“The best ingredient of the fall and winter, and the best spices of this season have been combined in this recipe to make a very delicious and special bread. This pumpkin and oat bread is made without gluten, or eggs, or even refined sugars.”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

butternut squash

11 oz

milk

1 ^1/4 cups

Pantry ingredients

corn meal

2 tbsp

oat flour

4 oz

cinnamon

1/2 tsp

ginger

1/2 tsp

salt

1 pinch

agave syrup

5 tbsp

yeast

0.35 oz

Instructions

Preheat the oven to 400ºF for 10 minutes.

Meanwhile, mix all of the ingredients in a bowl. Start with the liquids, the pumpkin puree (check out tips and tricks to see how it's prepared), the milk, and agave syrup (75 milliliters). Mix well. Next are the dry ingredients, mix well again.

Place parchment paper or grease a round baking mold that is around 8 inches in diameter or in a medium size rectangle mold. Add the mixture.

Bake for 20 minutes at 350ºF or until a knife or toothpick come out clean when the center is pricked.

Wait until it is completely cooled before demolding.

Tips & Tricks

To prepare the pumpkin puree, cut the pumpkin into small pieces and cook in a pot with boiling water. Once it's tender, drain, and mash with a fork until you have a puree. You can also bake the pumpkin, whole, at 375ºF until it is tender enough to mash.

You can use plant-based milk if you would like.

If you don't have agave syrup you can use the same amount of honey or the sweetener of your choice.

Serve with some whipped cream, or non-dairy coconut whipped cream.