Maple, pumpkin, cloves, nutmeg, and cinnamon are the warmest fall and winter flavours and they taste like heaven in combination with pumpkin (of course). This maple pumpkin bread is so delicious, that you will need it all fall and winter long.
Dry ingredients
200g flour
10g baking powder
2g cinnamon (or more if you really love the taste like me)
2g nut meg
2g cardamom
2g baking soda
Pinch of salt
Wet ingredients
80g melted (vegan) butter
80g bio happy maple syrup, Goût Riche
200g roasted pumpkin of choice (I just popped a whole butternut in the oven and then peeled it)
80g plant milk
10g apple cider vinegar (or regular vinegar)
Optional: Roasted pumpkin seeds and maple sugar for topping
Preparation
Preheat oven at 190°C.
Combine wet ingredients in a high speed blender and dry ingredients in another bowl.
Pour wet ingredients in dry ingredients and combine with a whisk until smooth.
Pour batter in lined mold and bake for 50 min at 190°C, or until golden/brown on top. Stick a knife or toothpick in to check.
Let the cake sit for at least 30 min before eating.