A few simple ingredients, a narrow mold and we have the perfect dish for breakfast.
- 1 3/4 cup of universal flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 cup dark brown sugar
- 1/2 cup vegetable oil (or melted coconut oil)
Preheat the oven to 180 degrees C. Grease a large bread tin (oblong cake tray) and set aside.
In a medium bowl, mix flour, cinnamon, baking soda, salt, nutmeg and set aside.
Add the pumpkin puree, eggs, brown sugar and oil to a large bowl. Whisk together until they are fully combined.
Add dry ingredients to wet ingredients and mix until completely combined.
Pour the dough into the prepared mold and smooth with a spatula.
Place the baking tray in the oven and bake for 60 minutes or until the toothpick inside is clean.
Take the mold out of the oven and place it on the cooling rack. Cool for 10 minutes. Using a butter knife, carefully loosen the edges. Turn the mold over and carefully remove the bread. Let the bread cool completely. After cooling, cut with a knife and serve.