Pumpkin bread without yeast

Ingredients for 1 servings:

• 300 g flour mix, gluten-free (e.g. Seitz organic light flour mix)
• 2 tsp cinnamon
• tsp nutmeg powder
• 1 pinch of clove powder
• 2 tsp cream of tartar baking powder
• 120 g buttermilk (flavored if desired)
• 8 quail eggs
• 180 g sugar
• 400 g pumpkin puree (from Hokkaido)
• 1 organic orange(s), zest
• 20 g cranberries, dried
• 50 g desiccated coconut
• e.g. pistachios, chopped
• some coconut blossom sugar or brown cane sugar
• n. B. Fat and flour for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

simple, low in histamine

Preheat the oven to 180°C (top/bottom heat). Combine the flour, spices, and baking powder in a bowl and whisk to combine. Combine the buttermilk, eggs, and sugar in a mixing bowl and beat vigorously for 5 minutes using a hand mixer (or a food processor). Add the buttermilk mixture and pumpkin puree to the dry ingredients and mix everything into a smooth batter (I chopped the pumpkin with a mixer; small pieces are fine; they will soften during baking). Add the zest, cranberries, and desiccated coconut to the batter and fold in. Pour the batter into a greased and floured 24 cm loaf pan. Sprinkle with the pistachios and brown sugar, and press down lightly. Bake in the preheated oven for approximately 55-60 minutes. Remove from the pan after 10 minutes and let cool on a wire rack. It’s a great breakfast bread or simply as a cake substitute.