I’m not a very cake-y person.
Strange way to start a recipe post about a cake, isn’t it? But I’m really not. It reminds me of something dry, overly sweet and overall cloying in a way.

However, I do know there’s a full load of cake lovers out there and I decided to serve it at the two big events I’ve cooked for lately, Summer Market Stylista in May and Organii Eco Market, a few weeks ago, in November. Guess what? They were major hits! I ran out of cake every day I served it and people would come to my stall for the “famous homemade cake” they had seen or heard around at the market. Proud mama right here!

You wanna know why? Because I served the cake my way. Not just a lonely slice sitting on a sad disposable dish (non-plastic, compostable one though!) waiting to be munched, but with delicious toppings that made each slice much more interesting, delicious and… addictive! A combination of creamy elements for moisture, crunchy bits and fruity toppings for added freshness.

 

 

Actually, at my last event, it really was all about the toppings. I served this Pumpkin Bread with four options of toppings you could choose from:
– Autumn Bliss | spiced pumpkin purée, walnuts, granola, coconut nectar;
– Perfect Duo | persimmon, cacao nibs, coconut whip, granola;
– Coconut Delight | coconut flakes, coconut whip, coconut sugar, coconut nectar, hemp seeds;
– Spicy Berries | cranberries, spicy orange sprinkles, granola, peanut butter.
Yes, drool away 🙂

Once everyone has been asking me for this recipe since May, I’m now sharing it with you in the hopes you too make it at home, for parties, to serve on holiday gatherings or just a self-assumed deliciously healthy indulgence. It’ll please even a non-cake-y person like me.

Let’s bake this!

 

 

RECIPE
Easy Yummy Pumpkin Bread

Serves:
8-10

Ingredients:
55 ml plant milk, I use oat’s
70 gr vegetable oil
125 gr rice syrup
500 gr pumpkin purée (about 0,8-1kg pumpkin)
285 gr oat flour, I just grind my oat flakes
10 gr / 1 tbsp bicarb
20 gr / 1 heaping tbsp baking powder
1 good pinch natural vanilla powder
1 pinch sea salt

 

 

Method:
1. Roast the pumpkin in a 180ºc oven until tender to the fork, let it cool down a bit, cut in half and scrape out the seeds. Blend it as smooth as possible.
2. Line a cake tin with baking paper and rise up the oven tempoerature to 200ºc.
3. Mix the dry ingredients in a big bowl and set aside.
4. Blend the wet ingredients with the pumpkin until the smoothest consistency is achieved.
5. Add the pumpkin cream to the dry ingredients and fold it in with a spatula or with the help of an electric whisker / stand mixer until you find no more lumps.
6. Place the batter in the tin, smooth the top and pop in the oven. After 10min, reduce the temperature to 150ºc and bake until a toothpick inserted in the center comes out clean, about 90 minutes. While baking, if the cake looks too dark, cover it with baking paper.
7. When cooked, take it off the oven e let it cool inside the tin until just warm.
8. I really suggest slicing the cake only after it’s completely cool. Then, cover every slice generously with coconut cream, coconut flakes, persimmon, cacao nibs and coconut nectar. Or as you fancy.

 

Enjoy (and, please, don’t forget to add in your favourite toppings) !!

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