Spiced Pumpkin & Walnut Bread

• Vegetarian

• Produce

  • 2 tsp Ginger
  • 1 cup Pumpkin, fresh or canned

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Agave syrup
  • 1 cup Vermont maple syrup, real

• Baking & Spices

  • 1/2 tsp Allspice
  • 3/4 tsp Baking soda
  • 1/2 cup Buckwheat flour
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Garam masala
  • 1/2 tsp Salt
  • 2 cups Spelt flour, white
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Walnuts

• Liquids

  • 1/3 cup Water

Found on goop.com

Description

Ingredients

• 2 teaspoons freshly grated ginger
• 2 eggs
• 1/3 cup water
• 1 cup real Vermont maple syrup
• 1/2 cup agave syrup
• 1/2 cup vegetable oil, plus a little for the pan
• 1 cup pureed pumpkin (fresh or canned)
• 1 teaspoon vanilla
• 2 cups white spelt flour
• 1/2 cup buckwheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1 teaspoon garam masala
• 1 cup walnuts

Directions

• 1. Preheat the oven to 350° F. 2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl. 3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts. 4. Lightly grease a 9 x 5 x 3 glass loaf pan. 5. Pour the batter into the prepared pan. 6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes).