In the first few days that I could pull myself out of bed as the city was waking up, laid out from a week of pedaling and partying hard in Spain, I was honored to share a home-made breakfast with my lovely friend and fellow Backroadsian, Lindsay. She is also a Portland-er, rarely home, and thus we had yet to actually run into each other within the confines of our own hometowns, even though we had spent whole weeks together over the course of the summer. Before leaving Spain we had agreed on this breakfast date so that I could give her a proper hug as she left Portland again to spend the winter skiing in Alaska. This also meant having the pleasure of waking up early in my quiet kitchen to bake.
Pumpkin puree from the night before was the perfect canvas for breakfast bread, not too sweet, but moist, bursting with pumpkin seeds, red and golden raisins, and hints of ginger, cinnamon and nutmeg. The scents of the bread baking were enough to rally others in the apartment to leave their cozy beds to have slices as well.
As we enjoyed our breakfast, made complete by Kona coffee, a big bowl of late autumn blackberries, figs and apples, and honeyed yogurt, we chatted about what winter would bring, our amazement that the summer was gone, and that the time had again arrived to sit inside in the warm in the early hours, powering up for long days on the slopes and trails. And, we shared a good, deep smile with this fact.
I sent her off with a hug and a chunk of bread that won’t last nearly as long as her drive, even if she didn’t love it as much as I did. Lindsay, darling, thank you and you are welcome for breakfast, conversation and coffee ANYTIME.
I reduced the gluten in this recipe but you could use regular, premium cake flour in the same quantity and have the same result. Additionally, this bread is very low in saturated fats and packed with protein rich flax, potassium from the pumpkin and makes for a nice snack in addition to being yummy early in the morning. – xo L
- 1 ripe banana, mashed
- 1 cup pumpkin puree
- 1/2 cup unsweetened coconut milk, canned
- 1 tsp vanilla extract
- 1/4 cup sorghum flour, 3/4 cup white flour, and 1 cup spelt flour (2 cups flour, total)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup evaporated cane juice
- 6 Tbsp butter, softened
- 2 eggs OR 2 Tbsp ground flax bloomed in 4 Tbsp water
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 cup raisins, a mixture of red and golden
- 1 cup toasted pumpkin seeds
- powdered sugar for sprinkling (optional)
- Preheat your oven to 325F degrees, butter and flour a 9-by-5-inch loaf pan (or line with parchment.)
- Next, sift the flour, baking powder, soda, salt, and spices into a medium sized bowl. Set aside.
- In a small bowl, combine the mashed banana with the pumpkin, vanilla and coconut milk. Set aside.
- Now, in the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until its light and fluffy. Turn the machine speed to low and add one egg - mix until completely incorporated, then add the second egg. Mix again until completely incorporated.
- Add half of the banana mixture to the mixer bowl and blend completely on a low speed. Then add half of the flour mixture and mix until combined. Repeat with the other half of the banana mixture and the other half of the flour. (Adding these ingredients in stages prevents lumps of flour from appearing in your bread and ensures that the bread will rise evenly and completely!)
- Remove the mixing bowl from the stand mixer and, with a spatula, fold in the raisins and pumpkin seeds gently. Pour the batter into the prepared pan, tapping the whole pan lightly on your work surface to make sure that it rests evenly in there, then pop it in the oven for 60-75 minutes, or until a skewer inserted in the middle of the loaf comes out clean.
- If you like, you can sprinkle the top of the bread with a light dusting of powdered sugar. Either way, allow the loaf to stand in the pan for 10 minutes before removing it from the pan. Enjoy warm!