Pumpkin Spiced Superfruit Bread

12 Nov 2019

Time: ★★☆☆☆

Cooking Level: ★★☆☆☆



  •  1 cup brown rice flour

  •  ½ cup arrowroot flour 

  •  ½ teaspoon sea salt

  •   ½ teaspoon baking soda

  •  1 ¼ baking powder (g/f)

  •  1 teaspoon cinnamon

  •  ½ teaspoon pumpkin pie spice

  •   ¾ cup pumpkin puree

  •  1 large very ripe banana

  • ¼ cup maple syrup

  •  ¼ cup melted coconut oil

  • 3 eggs


Add in’s:

  • ½ cup super-fruit mix (options mulberry, cranberry, blackberry, goji berry)

  •  2 tbsp. pepitas seeds (sprinkled on top)

  1. Preheat oven to 180°C.  

  2. Grease a 9-inch by 5-inch loaf pan with some coconut oil 

  3. In a large bowl, whisk together the brown rice flour, almond flour, baking soda, baking powder, cinnamon, pumpkin spice and salt

  4. In a medium bowl, whisk together the coconut oil, maple syrup, mashed banana, pumpkin, and eggs.  Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon. Fold in the super fruit mix.  

  5. Spread the batter evenly in the loaf tin. Sprinkle the pumpkin seeds over the top.  Bake 35-40mins until golden brown, the bread lifts away from the edges of the pan.

  6. Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.

  7. To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.

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