Grain-free pumpkin bread with apple and cinnamon I Ruut

paleo | gluten free | grain free

Recipe by: Johanna from glutenfreierezeptwelt.de

INGREDIENTS: for a loaf pan approx. 24 x 10 x 6

• 200 g Hokkaido pumpkin
• 200 ml oat milk (or other plant-based milk, unsweetened)
• 14 g dry yeast
• 1 tablespoon of sugar
• 250 g Ruut cassava flour
• 190 g finely ground almonds
• 10 g psyllium husk powder
• 10 g arrowroot flour
• 1/2 tsp salt
• 2 tbsp honey, optional
• 1 tsp cinnamon
• 3 eggs
• 1 tsp baking soda
• 1 tablespoon lemon juice or white vinegar
• 1 apple (approx. 150 g)

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Wash the pumpkin and cut into small pieces with the peel. Place in a saucepan, cover with water and simmer until very tender, about 15 minutes. Pour the water into a container and add 100 ml of it back to the pumpkin. Using a hand blender, puree the pumpkin until smooth. Set aside, stirring occasionally to cool slightly.
2. While the squash is cooking, raise the yeast. To do this, heat the milk to 32 degrees and pour it into a mixing bowl. First sprinkle the yeast over it, then the sugar and let it rise, covered, for 15 minutes.
3. In a separate bowl, mix together the flour, ground almonds, psyllium husk powder, arrowroot flour, salt, and cinnamon.
4. Add the flour mixture and the pumpkin to the reacted yeast and mix well with the dough hook of a hand mixer.
5. Roughly grate the apple and add to the mixing bowl with the honey, eggs, baking soda and lemon/vinegar and knead well.
6. Line the loaf tin with baking paper, pour the dough into the tin, smooth it out, cover and leave to rise in a warm place for 45 minutes.
7. Preheat the oven to 200°C and bake the bread for 55 minutes.
8. Take the bread out of the oven, let it cool for about 10 minutes and then let it cool COMPLETELY on a wire rack without a loaf tin (at least 3 hours).

TIPS:

• If the plant milk is significantly warmer than 32 degrees, the yeast cannot react. So make sure it's really only 32 degrees.
• Gluten-free dough rises best in a plastic bowl. So if possible don't use a stainless steel bowl, but a plastic bowl for your yeast to rise.
• How well and how quickly your bread rises depends on the temperature of your room. If it's rather cold, your bread will take longer to rise, around 1 hour here, if it's very warm, it can also rise faster than 45 minutes. In any case, your bread should be visibly risen and sticking out about 1 cm over the edge of your loaf pan (using the same measurements I used).
• Really let your bread cool completely before you cut it, otherwise it will still be very sticky and moist inside and give the impression that it has not yet been baked!
• If you leave out the honey, it's more of a savory bread. If desired, the cinnamon can be omitted. Otherwise it is more of a sweet bread, which can also be served with butter for coffee and cake.