Gluten-Free Pumpkin Bread
Baking and Desserts • European
Description
Regarding the 'pumpkin pie spices', it should be noted separately, the proportions and composition: cinnamon — 1 tablespoon, nutmeg — 1 tablespoon, ground dry ginger — 1 tablespoon, ground cloves — 1 teaspoon, ground allspice — 1 teaspoon. Use only 2 tablespoons of this mixture, hide the rest on a shelf.
Ingredients
- Chestnut puree 5 oz
- Coconut flakes ½ cup
- Chocolate eggs 5 pieces
- Butter 0 oz
- Maple syrup 0 fl oz
- Vanilla extract 1 teaspoon
- Baking Powder 1 teaspoon
- Pumpkin pie spices 2 tablespoons
Step-by-Step Guide
Step 1
Cut half of the pumpkin (half that visually resembles a future cup of puree) from the seeds and place it cut side down on aluminum foil in the oven.
Step 2
Leave the pumpkin in the oven for 50 minutes at a temperature of 375°F. Once the pumpkin softens, take it out of the oven and let it cool.
Step 3
Now: scoop out the flesh of the pumpkin and mix it with all the other ingredients.
Step 4
Pour the mixture into a 22x22 cm baking dish and place it in the oven at a temperature of 390°F for 20 minutes.
Step 5
To check the readiness of the bread, poke it in several places with a toothpick. If it comes out dry — it's ready, take it out.
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