Dry ingredients:

· 1 and ½ cups of coconut flour;

· 1 and ½ cups of fine cornmeal;

· 1 and ½ teaspoon of xanthan gum;

· 3 tablespoons of chia seeds (optional);

· 3 tablespoons of instant dry biological yeast;

Ingredients to beat with a blender:

· 3 cups of grated raw pumpkin;

· 9 eggs;

· 2 and ¼ cups of water;

· 6 tablespoons of oil or olive oil;

· 3 teaspoons of salt;

· A scoop of ISOFORT® WPI taste NEUTRAL.

Preparation mode:

· Mix the dry ones in a basin;

· Whisk the wet ingredients in a blender;

· Add the pumpkin cream over the already mixed dry ingredients and mix well with a wooden spoon until a thick and homogeneous mass forms;

· Place the dough in a mold 22 cm long, 6 cm high and 8 cm wide (if your mold is large, fold the recipe);

· If you want to decorate the pumpkin bread, brush some water and sprinkle some chia seeds and ISOCRISP® WHEY;

· Let the dough rest in a small corner of the kitchen until it reaches the top of the pan, the time is variable, between 30 minutes and 1 hour;

· When the bread has risen, bake it in a preheated oven at 180ºC for approximately 30 minutes;

· Allow bread to cool completely before slicing.

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