Pumpkin Bread with Curcumin and Beetroot Powder

Ingredients:

• Dry Ingredients:

  • 2 cups all-purpose flour (or whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • 1/2 teaspoon nutmeg
  • 1 tablespoon @theorganiclabs curcumin powder
  • 1 teaspoon @theorganiclabs beetroot powder

• Wet Ingredients:

  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2/3 cup brown sugar (or coconut sugar)
  • 1/4 cup maple syrup (or honey)
  • 2 large eggs (or flax eggs for vegan)
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, curcumin powder, and beetroot powder until well combined.

3. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, oil, brown sugar, maple syrup, eggs, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

5. Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

7. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

8. Serve: Slice and enjoy! This bread pairs perfectly with a cup of tea or coffee.

Tips:

• Add chopped nuts or chocolate chips for extra texture and flavor.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Enjoy the vibrant, nutrient-packed twist on classic pumpkin bread, perfect for cozy fall days! 🍂✨