When I first started baking, I made a lot of loaves like this one, not too sweet, made with maple syrup and spiked with mushroom powders. This pumpkin loaf has Moon Juice Reishi, a mushroom long known for its calming qualities. It’s earthy and lovely with pumpkin and warm fall spices. A slice is perfect for breakfast or afternoon tea, with plenty of butter and a drizzle of honey.
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Reishi Pumpkin Bread
Ingredients
1 cup (225 g) pumpkin purée, homemade or store-bought
1/2 cup (120 g) avocado oil
1/2 cup (160 g) pure maple syrup
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (180 g) all-purpose flour, bolted spelt flour, or gluten-free all-purpose flour
2 tablespoons Moon Juice Reishi
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, Reishi, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
- In a large bowl, whisk together the pumpkin purée, avocado oil, maple syrup, eggs and vanilla until smooth.
- Fold the dry ingredients into the pumpkin mixture just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 55 minutes, until a tester inserted into the center comes out with a few moist crumbs.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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