<\/span>300 g canned pumpkin puree (* or fresh pumpkin, see cooking instructions below)<\/span><\/p><\/li><\/span>10 fresh, pitted, soft dates<\/span><\/p><\/li><\/span>125 ml \/ 1\/2 cup olive oil<\/span><\/p><\/li><\/span>3 eggs<\/span><\/p><\/li><\/span>4 tablespoons coconut sugar<\/span><\/p><\/li>DRY INGREDIENTS<\/strong><\/li><\/span>100 g \/ 1 cup oat flakes (mixed with oat flour)<\/span><\/p><\/li><\/span>60 g \/ 1\/2 cup buckwheat flour<\/span><\/p><\/li><\/span>50 g \/ 4 scoops Puori PB pea protein powder<\/span><\/p><\/li><\/span>2 teaspoons baking powder<\/span><\/p><\/li><\/span>1 teaspoon cinnamon powder<\/span><\/p><\/li><\/span>1\/4 teaspoon ground nutmeg<\/span><\/p><\/li><\/span>1\/4 teaspoon ground cloves<\/span><\/p><\/li><\/span>1 teaspoon freshly grated ginger or \u00bd teaspoon ground ginger<\/span><\/p><\/li><\/span>1\/2 teaspoon sea salt<\/span><\/p><\/li><\/span>\u00bd cup walnuts, coarsely chopped<\/span><\/p><\/li><\/ul><\/div>INSTRUCCTIONS<\/h3>- Preheat the oven to 180\u00b0C.<\/li>
- Place the pumpkin puree in the food processor along with the rest of the wet ingredients and blend until smooth.<\/li>
- Add all the dry ingredients to a bowl and stir to combine.<\/li>
- Pour the wet mixture into a bowl along with the dry ingredients and gently combine.
<\/li> - Place baking paper in a rectangular loaf pan or baking dish or grease with oil.<\/li>
- Pour the batter into the pan and bake on the middle rack for 45 minutes. The bread is ready if a toothpick inserted comes out clean.<\/li>
- Instructions for cooking the pumpkin puree<\/strong><\/li>
- Put the oven at 180 \u00b0 C \/ 350 \u00b0 F.<\/li>
- Divide the pumpkin in half and place it in the oven with the cut side down.<\/li>
- Roast for 30 minutes or until the flesh is soft.<\/li>
- Measure out 300 g \/ 1 1\/4 cups of pumpkin pulp and blend until completely smooth. That’s about half of the pumpkin (save the rest in a jar and add to sandwiches, pastas or smoothies. Or just make one more pumpkin bread).<\/li><\/ul><\/div>