Well, this wasn’t a planned recipe at all! I was making pumpkin pie and couldn’t decide on savoury or sweet, so divided my mix to make one of each! Hubby asked if my cake (I guess the batter all alone in a dish looked like cake mix) was ready to go in the oven and suddenly I had a light bulb moment! 😛 I had already planned my sweet pie so didn’t want a cake, but cake sounded good… savoury cake… ooo bread! Or something like that! 😛
Trial and error (don’t you love how you can eat raw mixes when they’re vegan) and perfect! 🙂 This is AMAZING! It is so good, I’ve already decided we need to get some pumpkin in to freeze so I can make this all year round! 😀 It’s not so quick though as you need to wait for the pumpkin to cook (I guess you can use a can if you have access to any), but the extra time is so worth it when you know you’ll have a delicious healthy loaf at the end of it (no longer than using a yeast and waiting for it to rise I guess)!
How did I eat mine? Hot from the oven with… my pumpkin soup! 😛 followed by pumpkin pie with pumpkin ice-cream for dessert! Oh yes, definitely having a play with the pumpkins this year! 😀
First make a pumpkin puree (I used the blender) with the pumpkin, sweet potato, tofu and milk. This should be smooth, creamy and pourable.
Fold in the oats, nutritional yeast, chilli, bicarbonate of soda and salt then combine until evenly mixed.
Spoon into a prepared tin, level the top and bake at Gas Mark 4 (350 f / 180 c) for 30-40 minutes. The loaf is cooked when a skewer inserted into the loaf comes out clean. The top should be lightly browned and the sides starting to pull away from the tin.
Allow to cool slightly before removing. Delicious fresh from the oven! 🙂
Serve & Store
Use as you would any bread! Spread it, toast it, fill it!
Warm it up to make it crispy.
Switch out the chilli and useyour favourite spice instead.
Keep wrapped in a cool place for up to five days.
Although it’s a savoury loaf it can also be served sweet with jamor nut butter.