Pumpkin & Walnut Loaf GF
2/3 cup of coconut flour
1 tablespoon of psyllium husk
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon salt
3 large eggs, at room temperature
1 and 1/2 cups (340g) pumpkin puree - I used baked pumpkin which gives it a caramel sweetness
1/3 cup (120ml) melted coconut oil
1/4 cup (60ml) orange or lemon juice
1 tablespoon of apple cider vinegar
2/3 cup of rough chopped walnuts
Adjust the oven rack to the lower third position and preheat the oven to 180 degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Grease the loaf pan with butter or coconut oil. Set aside.
In a large bowl (I used thermomix bowl) whisk the flour, husks, baking soda, cinnamon, cloves, ginger, and salt together until combined. In a medium bowl (I used magic bullet), whisk the eggs and apple cider vinegar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using (I used thermomix on level 3) a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in walnuts.
Pour the batter into the prepared loaf pan. Bake for 30-35 minutes, making sure to loosely cover the bread with aluminium foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the centre comes out clean with only a few small moist crumbs. This may be before or after 30-35 minutes depending on your oven, so begin checking ever 5 minutes at the 25 minute mark.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to about 5-6 days.