So it’s pumpkin season for everybody… except me. It’s amazing how following the whole food blogging community really gives you the feeling of being in sync with the seasons. In December, everyone is about chocolate and holiday foods. From May to July, everyone is posting recipes with berries. In August, you just know it’s time for peaches. Come September, there’s a friggin’ pumpkin epidemic falling upon the world. That is, in Brazil of course. When everyone was barbecuing and having coleslaw in their backyards this summer, the only thing I wanted to have was a huge bowl of chicken soup with the temperatures nearing 6°C in São Paulo. It’s a bummer being in the opposite hemisphere when you blog about food. Australians can join me on this. Now that everyone is on the soup page and making pumpkin-everything, Summer is coming here and I just want an ice cold fizzy drink and a light salad for lunch.
Which doesn’t mean I am not DROOLING on Chowstalker and Tastespotting every day in front of photos of Pumpkin Spice Latte, Pumpkin Pie Blondies and Roasted Pumpkin Soup wishing I was also in the midst of Fall season with the smell of roasted chestnuts in the air and the crisp, colorful leaves falling all around me. The problem isn’t finding the blessed pumpkin itself: pumpkin and squash seem to be in season all year long here. The problem is the weather, I just can’t conceivably bake a pumpkin when it’s 30°C outside. And as if the eternal Brazilian Summer heard my prayers, a light chill came across São Paulo a few days ago and decided to stick around. And when I say light chill, I actually mean it feels like we’re all of a sudden in the middle of Siberia. I’m wearing socks with my Havaiannas, because apparently slippers don’t seem to exist in this country. I know the French people reading this blog are cynically raising their eyebrows thinking I’m being dramatic and finding me annoying because, I mean, I’m in Brazil, how could I complain about the weather? Think I’m exaggerating? I suppose pictures speak more than words so, people, this is what Brazilian winter looks like:
I have no shame. I’m shivering. I do what I have to do. I’m also wearing two sweaters and legwarmers in case you weren’t already convinced of my sex appeal with the previous photo. Speaking of doing what you got to do, I immediately ran out and bought some pumpkin to go with the season. Hooray for -1°C temperatures and inspirational US-based food bloggers!
I’ve started making bread every week again for Mr. Newly Gluten-Free. Funny how I had completely lost the use for bread over the past months, but I remember that when I had just started going Paleo, a gluten-free loaf of bread was what kept me going. Anywho, I made Pumpkin Bread! And to spice things up a little and try something new, I used chestnut flour for this one. Turned out fantastic, I’m just in love with chestnut flour. It’s higher in carbs than the traditional almond flour/coconut flour/Flaxmeal mix, but I find it has a much more interesting consistency to bake with, so if you’re looking to have some fun testing out new flours, I definitely recommend you put this one on your list!
Recipe: Pumpkin and Chestnut Bread
2 cups (300g) of chestnut flour
1 cup (125g) of tapioca flour
3/4 cup (100g) of arrowroot powder
3/4 cup (130g) of golden flaxmeal
3/4 cup (165g) of pumpkin, mashed
2 tbsp of active dry yeast
1 cup (230ml) of warm water
3 eggs, room temperature
1/4 cup (60ml) of liquid coconut oil
2 tbsp of apple cider vinegar
2 tbsp of honey
1 1/2 tbsp of pumpkin pie spice (mix of cinnamon, ginger, ground cloves, nutmeg and allspice)
1/2 tsp of salt
1/2 cup (65g) of walnuts (omit to make nut-free)
1. Preheat oven to 360°F (180°C) and grease a 10″x4″ bread pan with coconut oil.
2. Mix the dry ingredients together in a large mixing bowl: the chestnut flour, tapioca flour, arrowroot, golden flaxmeal, active dry yeast, cinnamon and salt.
3. In a separate bowl or in a blender, whisk together the eggs, coconut oil, honey and apple cider vinegar. Add them to the flour mix and incorporate. Add the warm water and continue stirring until the batter is smooth. Finally, add in the pumpkin and walnuts.
4. Let the bread batter rest at room temperature in the bowl covered with a clean kitchen towel for 1 hour.
5. Bake for 50-60 minutes until a knife inserted in the middle comes out clean. Let cool completely before slicing or storing.
This bread can keep up to a week stored in the refrigerator. You can also freeze it for later. Delicious toasted with a little bit of butter.
Shared on Marvelous Mondays, Healthy Tuesdays, Gluten-Free Wednesdays, Real Food Wednesdays, Allergy-Free Wednesday, Fresh Foods Wednesday, Wellness Wednesday, Tasty Traditions, Fight Back Fridays, Let’s Get Real, Gluten-Free Fridays, Foodtastic Fridays