A moist pumpkin cake with chopped walnuts and chocolate chips and kissed with cinnamon as soon as the scent of it baking in the oven starts wafting around your home. Also, the important thing is that is a gluten free dish.
A moist pumpkin cake with chopped walnuts and chocolate chips and kissed with cinnamon as soon as the scent of it baking in the oven starts wafting around your home. Also, the important thing is that is a gluten free dish.
Ingredients
4 OZ / 115 G butter
7 OZ / 200 G sugar
2 EA eggs
17.5 OZ / 500 G pumpkin
6.5 TSP / 180 G almond flour
1 TSP baking soda
0.5 TSP salt
1 TSP cinnamon
1 TSP vanilla
4 OZ / 115 G walnut
6 OZ / 170 G chocolate chip
17.5 OZ / 500 ML water
Directions
Peel and chop the pumpkin into cubes. Arrange it on the steaming tray.
Add 500 ml of hot water to the mixing bowl and attach the steamer. Steam the pumpkin for 20 minutes. While the pumpkin steamed, preheat your oven to 360°F/180°C.
Once done, remove the pumpkin and set aside.
Add butter and sugar, then mix for 2 minutes / speed 4.
Add egg and pumpkin to the mixing bowl. Mix for 1 minute / speed 2.
Add flour, baking soda, salt, cinnamon and vanilla to the mixing bowl. Mix again for 1 minute.
Add walnuts and chocolate chips to mixing bowl, then mix for 30 seconds.
Remove it from the mixing bowl to a greased loaf tin with parchment paper.
Bake for 55 minutes. Once done, switch off the oven and let the bread set in the oven for more 15 minutes.
