Pumpkin sweet bread: the fluffy idea for your autumn dessert
published on 12 November, 2021 at 13:06
Ingredients:
280 g. Flour
10 g. Yeast Powder
300 g. Pumpkin puree
80 g. Date Paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon of Nutmeg
A pinch of salt
65 g. Coconut milk
2 tablespoons of fresh whipped cheese (Optional)
2 tablespoons of coconut oil
1 teaspoon of Vanilla Extract
Cashew cream:
100 g. Cashew nuts
6-7 dates
1/2 glass of coconut milk, milk or vegetable drink
Directions:
1. Cut the pumpkin and bake at 400°F (200°) for 30-40 minutes.
2. Then squash the pumpkin and set aside.
3. Blend the date and mix them with pumpkin puree, coconut oil, coconut milk, cheese and vanilla.
4. Add the powder ingredients and mix well.
5. Pour the batter in a mold and bake at 356°F (180°) for 50 minutes.
6. Make the frosting and spread it on the cake.
Credit: Recetas Fáciles de Irene
https://www.youtube.com/watch?v=Na3TeJg32f0&ab_channel=RecetasF%C3%A1cilesdeIrene
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