Chia & Walnut Pumpkin Bread
Roasted/Pureed Pumpkin enhance flavors to a simple tea loaf
Chia Walnut Pumpkin Bread
1 ¼ cup all purpose gf flour blend
¾ tbsp baking powder
¼ tbsp baking soda
¾ cup pumpkin puree
¾ tbsp cinnamon
½ tbsp salt
½ tbsp nutmeg
½ cup castor sugar
½ cup brown sugar
¼ cup vegetable oil
½ cup buttermilk
½ cup walnuts, roasted and
1 tbsp chia seeds
Preheat the oven to 170degree F and prepare a loaf tin with parchment paper.
In a heavy bottom pan cook the pumpkin puree, clove, cinnamon, salt and nutmeg. Allow it to cool.
Whisk the flour items along with the baking powder and baking soda
Whisk together the buttermilk and eggs.
In a freestanding mix add the egg mixture and pumpkin mixture. Stir the flour in 3 batches and finally add the walnuts and chia seeds.
Bake for 35-45 minutes till tester comes out clean.
Pumpkin Puree can be made with roasted pumpkins. Just bake the pumpkins with a little bit of jaggery and olive oil for 20 mins at 180 degree C and the puree it.