I usually make soup with pumpkin, but this time I happened to stumble on another recipe of DeliciouslyElla: pumpkin bread!

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I wanted to link back to her original post but I cannot find it on her website – really sorry.

I had to bake it for a good hour and forty minutes, and it was still a little soft; but after cooling for thirty minutes it was perfect. The house smelled deliciously sweet, too!

Enjoy, and let us know if your family loves it (no doubt they will!).

Makes one loaf

Ingredients

• 2 tbsp chia seeds

• 60ml coconut oil, melted, plus a little extra for greasing the tin

• 300g pumpkin purée

• 120ml maple syrup

• 1 tbsp honey

• ½ tsp sea salt

• 2 tsp ground cinnamon

• 360g ground oats

• A sprinkling of sultanas and pumpkin seeds (optional), to add a great texture to your bread
  

Instructions

1. Preheat the oven to 180C/350F/Gas 4.

2. Soak the chia seeds in a bowl with five tablespoons water for about 10 minutes.

3. Grease a 20x12x5cm loaf tin with coconut oil, and line it with baking paper.

4. Place the pumpkin purée, soaked chia seeds, maple syrup, honey, salt, cinnamon and coconut oil in a food processor and blitz. Add 80ml water and combine again.

5. Place the oats in a big bowl and stir in the pumpkin mixture until everything is combined. If it’s too runny, you can add more oats.

6. Pour the mixture into the prepared loaf tin and pop in the oven for about 1 hour 20 minutes, until golden. Insert a knife into the middle and it should come out clean.

7. Leave to cool for at least 30 minutes, serve and enjoy.

_{This article was first published on Sabine’s Baskets blog and has been reposted on Executive Lifestyle with the permission of the author.
Edited by Nedda Chaplin} 

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