Pumpkin miso bread

Hey there, fellow foodies! Today, we're diving into the world of cozy, homemade baking with our Pumpkin miso bread.

Now, I know what you might be thinking. Pumpkin bread is a classic, and we love it just the way it is. But trust me, this recipe takes it up a notch, infusing this beloved treat with an aromatic blend of herbs and spices and miso that'll make your kitchen smell like a gourmet haven.

So, if you're curious, hungry, or just looking for a bit of baking adventure, let's roll up our sleeves and get started.

This isn't your grandma's pumpkin bread (although, let's be honest, hers was amazing too). So, grab your apron, preheat that oven, and let's create some magic together. Ready? Let's do this!

2 cups almond flour

1 cup cooked and pureed pumpkin

1/3 cup olive oil

2 flax eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water, allowed to sit for 5 minutes) or 6 tablespoons aquafaba or if not vegan, 2 eggs

1 satchel of miso paste (approximately 1-2 tablespoons)

1 teaspoon dried oregano

1/2 teaspoon ground turmeric

1/2 teaspoon dried rosemary

1/2 teaspoon dried coriander root

4 teaspoons baking powder

1/4 cup pumpkin seeds for decoration

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.

2. In a mixing bowl, combine the almond flour, baking soda, baking powder, all herbs. Mix well to ensure even distribution of leavening agents.

3. In a separate bowl, whisk together the olive oil, pumpkin puree, flax eggs, and miso paste until well combined. The miso paste will add depth of flavor and saltiness to the bread.

4. Add wet ingredients to dry and mix thoroughly to evenly distribute the herbs.

5. Pour the batter into the prepared loaf pan and spread it evenly.

6. Sprinkle the pumpkin seeds over the top of the batter for decoration.

7. Bake in the preheated oven for about 35 - 45 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9. Once cooled, slice and serve.