Pumpkin Spiced Superfruit Bread

Time: ★★☆☆☆

Cooking Level: ★★☆☆☆

INGREDIENTS​

• 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)

DIRECTIONS

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.