Mixing the Wet Ingredients: Combine pumpkin puree, oil (such as olive or coconut oil), and any sweeteners you’re using.
Mixing the Dry Ingredients: In a separate bowl, combine chickpea flour, spices, baking powder, salt, and a mixture of seeds.
Combining: Gradually mix the wet and dry ingredients until just combined. Avoid overmixing to ensure the bread remains tender.
Baking: Pour the batter into a loaf pan, sprinkle additional seeds on top for crunch, and bake until a toothpick inserted into the center comes out clean.
Tips:
Seed Variations: Feel free to customize the seeds you use based on your preference. Hemp seeds, sesame seeds, or poppy seeds can also work well.
Add-ins: You can mix in additional ingredients like chopped nuts, dried fruit (such as cranberries or raisins), or even grated carrots or zucchini for extra texture and nutrients.
Storage: This bread can be stored in an airtight container at room temperature for a few days or in the fridge for a longer shelf life. It also freezes well.
