Pumpkin Bread and Turmeric Latte to hygge with on a cold winters day.

Who doesn’t want to cuddle up in a warm blanket with a cup of hot and spicy turmeric latte and a yummy piece of pumpkin bread? We certanly do. Turmeric is the number one spice right now. It is known for its powerful anti-inflammatory effect on your body. You simply make a spice paste and keep it in a jar in the fridge. When you crave for something warming you just mix a teaspoon with a cup of milk in a saucepan and heat it. Turmeric latte is the right way to keep you warm. Try a slice of our spicy pumpkin bread with it and “mys” as we say. In Sweden we call it “mysa” and in Denmark “hygge” when we want “to cozy up”. That’s what winter is for.

Turmeric Latte from leparfait.se Photo Ulrika Ekblom Recipe Liselotte Forslin.

Turmeric spice paste, enough to make about 10 glasses of turmeric latte

1 tsp cardamom seeds

1/2 tsp black peppercorns

2 tbsp ground turmeric

2 tsp ground cinnamon

2 tsp ground ginger

3/4 cup of water


  1. Ground the cardamom seeds and the peppercorns in a pestle and mortar until coarse.
  2. Put all ingredients in a saucepan and heat while stirring until the mixture gets thick like a paste.
  3. This goes very fast, about 1 minute.
  4. Let cool and keep in a jar in the fridge. It will last at least 2 weeks.


Turmeric Latte, makes 1 cup

1 tsp turmeric spice paste

3/4 cup milk or milk substitute such as oat, soy or what you prefer


ground cinnamon


  1. Put 1 teaspon turmeric spice mix into a small sauce pan and add the milk.
  2. Heat while stirring so it gets hot but not boiling.
  3. Whisk until frothy.
  4. Pour it into a heatproof glass or mug and top with froth. Sprinkle a little cinnamon on top.

Pumpkin Bread on leparfait.se Photo Ulrika Ekblom - Recipe Liselotte Forslin.

Healthier Pumpkin Spice Bread

A little healthier but we sure admit that a little butter on top is very good.

Makes 1 loaf, serves 10

1 1/2 cup pumpkin puree (we roasted a 1/2 butternut until soft and mixed it in a food processor)

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

1 cup greek yoghurt, 10% fat

1/2 cup rapeseed oil

1/2 cup dark muscovado sugar

1/2 tsp sea salt

2 eggs

1 2/3 cup wheat flour

1/3 cup spelt flour

1/2 cup of sultanas or raisins

1/2 cup of walnuts


2 tbsp pumpkin seeds


  1. Preheat the oven to 175C°/325F°.
  2. Grease and bread a loaf pan.
  3. Mix the pumpkin puree with the spices, yoghurt and oil in a food processor.
  4. Add muscovado sugar, salt and the eggs and mix for another minute until well blended.
  5. Carefully add the wheat and spelt flour and mix just until blended.
  6. Add the sultanas and the walnuts and pour the batter into the loaf pan.
  7. Top with pumpkin seeds and bake until set, baout 50-60 minutes.
  8. Let cool.


Spices. Cinnamon, Cardamom, Ginger, Turmeric and Black Peppar on leparfait.se Photo Ulrika Ekblom - Recipe Liselotte Forslin