Soya-flour pumpkin bread

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare stone-milled soya flour450g
baking soda2 tablespoons
salt1.5 tablespoons

Ingredients for the filling/topping

1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger, 0.5 teaspoon ground cloves, 400g pumpkin, 4 large eggs, 120ml coconut oil (at room temperature), 750g white sugar, 120ml canola oil, 200ml milk


Preheat the oven to 175°C. Lightly grease and flour two 20x12cm loaf tins. Set aside. In a medium-sized mixing bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, use an electric hand-mixer to mix the pumpkin, eggs, coconut oil, and sugar, until the mix is smooth and consistent. Add the canola oil, mixing again, and add the milk. Add the mixture to the flour mix, and stir well.
Pour the batter into the tins, and bake for 50-60 minutes (to check if they are cooked, insert a toothpick into the center of each: if it comes out clean, the loaves are ready). Leave to cool completely on a wire cooling rack, before serving.


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