- 2 cups of puréed pumpkin
- 3 cups spelt flour
- ½ cup or maple syrup
- ¾ cup cranberries
- ½ cup or more of unsweetened chocolate
- ¼ cup sesame oil
- ¼ tsp nutmeg
- ½ tsp clove
- 2 tsp cinnamon
- 1 Tbsp baking powder
- Rice milk as needed
- A bread baking clay pan
Mix all the dry ingredients and the wet ingredients separately.
Fold the wet mixture into the dry mixture with a spatula but do not over mix.
If is too dry add some rice milk, the batter should be soft but not too wet.
Oil the pan then sprinkle some flour over the oil.
Add the batter and bake in a hot oven at 350°F for an hour or until a toothpick comes out clean when inserted.
Cool on a rack before taking it out of the pan and slice.