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Home Powerfood: pompoenbrood

Recipes

I like to eat this pumpkin bread for breakfast with some almond butter (tip from Rens's book) or take it with me as a snack to work or school. Make sure to store it in the fridge; it will keep for a few days. Prefer to make more at once? You can also freeze it.

Recipe

Powerfood: pumpkin bread

This moist pumpkin bread is made with almond flour and packed with nutrients. Perfect as a healthy alternative to regular bread or cake.

Course	Breakfast
Kitchen	American
Servings	6-8

Preparation time

Preparation time	2 hours
Time in oven	75 min
Total	2 hours

Equipment

Oven at 180°C
blender
mixing bowl
loaf pan
baking sheet
parchment paper

Ingredients

300 g pumpkin
1 tbsp coconut oil + extra for greasing
2 tbsp agave syrup
1 tsp vanilla powder
3 eggs
120 g almond flour
1 tsp baking powder
2 tbsp pumpkin seeds
1 tbsp flaxseed
1 tsp cinnamon
pinch of sea salt

Powerfood: pumpkin bread

1. Preheat the oven to 180°C and grease the loaf pan with some coconut oil.

2. Wash the pumpkin and cut it into large pieces. You don't need to peel it — the pumpkin will soften in the oven and the skin becomes edible. Place the pumpkin on the baking sheet and drizzle a little coconut oil over it. Roast it in the oven for 30–40 minutes.

3. When the pumpkin is done, blend it with the agave syrup, vanilla powder, eggs and coconut oil until smooth. Pour the mixture into a bowl and stir in the remaining ingredients. Pour into the loaf pan and bake for 45 minutes. After three quarters of an hour you'll have a delicious, moist pumpkin bread that also works well as a cake. Enjoy!

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This pumpkin bread is not only tasty but also incredibly nutritious. Thanks to the almond flour and pumpkin seeds, it's full of healthy fats and protein. Ideal for a healthy start to the day or as a nourishing snack.

Store the pumpkin bread in an airtight container in the fridge and consume within three to four days. You can also slice and freeze the bread so you always have a portion ready.

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