Ginger & Pumpkin Bread

I love to make pumpkin bread in the fall and this one has added spice and ginger so it makes for a warming tasty tea time treat or why not crumble some onto yogurt or have it toasted in the morning for breakfast.

First steam half a kabocha pumpkin or similar kuri are nice also.

Add a cup of pitted medjool dates to a food process and pulse til blended.

When tender scoop the flesh from the skin of your pumpkin and add to the dates. To this add one tablespoon of maple syrup,one cup of almond milk and one teaspoon of apple cider vinegar process this til well mixed.

In a bowl add two cups of gluten free oat flour,one teaspoon of baking powder and half a teaspoon of baking soda,half a teaspoon of pink salt,then a teaspoon each of cinnamon,nutmeg,allspice and pumpkin spice. Chop up a half cup of crystallised  ginger and mix this all together. Then take your pumpkin mixture and add this to your flour to make a batter. If you think it is to dry add a little more milk or to runny add a little more flour. It should be a thick batter consistency.

Spoon this into a lined loaf pan or silicon loaf pan  top with pumpkin seeds and bake in a moderate oven til golden . ( you could use the batter to make separate pumpkin muffins if you wish)

Take out the oven and let it cool a little before turning it out onto a wire rack. Let the pumpkin bread cool completely before slicing.