Photo: Chef Cynthia Louise
This pumpkin bread is so good it's hard to walk away. Each slice is packed with pumpkin, incredibly moist, and full of flavor. I can't rave enough about this recipe.
Ingredients
300g Spelt flour
300g Coconut sugar
2 tsp cinnamon
2 tsp Baking soda
1/2 tsp salt
2 Ripe bananas (about 180g, peeled)
3 tbsp Flax seed (mix 3 tablespoon flaxseed with nine tablespoons of water. Let it sit for 5
minutes to set up and thicken. It's that easy. You could leave it up to 30 minutes if you want)
100 ml coconut oil
100 ml coconut milk
1/2 tsp all spice
400 g pumpkin grated (You can use a food processor)
1 tsp vanilla
1 tsp salt
Instructions
Preheat the oven 160 C
Put all the dry ingredients into a medium bowl and mix well.
Mash banana with fork then add grated pumpkin and the wet ingredients
Combine all dry and wet ingredients, mix well and pour the batter into the cake tin.
Transfer to middle shelf of the oven and bake 55-60 minutes or until the centre of the cake springs back to the touch. 
