Pumpkin Bread

I've been in a little bit of an unproductive rut lately. Not only have I not been baking, but most semi-important to important things have fallen to the wayside of priorities and not much has been getting done. I needed something to bring me back, to pull me up from my bed at midday and to my desk, to my yoga mat, or to the shower. I needed something that would make me be able to stick my middle finger up at all the stresses in my life. I think I've made a good start. 

Meet the pumpkin bread.

Soft, moist, cozy, pumpkin-y, deliciousness; a slice of heaven. Seriously, it's so good, I can't believe I haven't actually made this before, especially with my irrational pumpkin obsession. 

This sweet bread will not only get you out of bed in the morning, but it will actually improve your motivation* AND make you very, very happy. That's quite a lot for one little loaf to achieve, right? Right. I mean, I'll let you decide for yourself, but I'm telling you, it's too much goodness to pass up. 

*may not improve motivation, but happiness is guaranteed 

Pumpkin Bread
Modified/vegan-ised from Love and Lemons
Makes 1 loaf

1 1/2 cup wholemeal spelt flour
1 cup pumpkin puree (I boiled 250g pumpkin, then mashed until smooth)
1/4 cup olive oil
1/4 cup applesauce
1 tbsp chia seeds + 3 tbsp water (you could double this and omit the applesauce, or omit the chia + water and double the applesauce if you please)
1/2 tsp salt
1/2 cup sugar
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 175 degrees Celsius. Line or spray a small loaf tin and set aside.
Combine the chia seeds and water (if using) and set aside to thicken. 
In a medium bowl, sift together the dry ingredients. In a small bowl, mix together the wet ingredients (including the chia seeds + water). Combine the wet and dry ingredients and mix well. 
Pour the mixture into the loaf tin, and pop into the oven for 45 - 50 minutes. The bottom will still be a little undercooked and fudgey - don't worry, it should be! 
Let cool for 5 minutes or so in the tin before moving to a wire rack to cool completely. 
Serve fresh. (It's even better with a dollop of almond butter on top, just sayin'...)
This loaf will keep for a good few days in an air-tight container. You could probably even keep it in the fridge, too, just reheat or toast a little before serving.