Pin ItWell, I'm finally getting down to the end of my pumpkin stash. Babygirl and I made some pumpkin bread over the weekend and that left us just enough for smoothies this whole week.
Instead of using my usual pumpkin bread recipe, I tried out some other ingredients I had on hand and am glad I did. It came out super moist and flavorful!
Enjoy it fresh from the oven with a bit of Earth Balance or for a double pumpkin whammy, smear on some Homemade Pumpkin Butter :)
1c white whole wheat flour
1c almond meal
2 1/2tsp baking powder
1/2tsp baking soda
2tsp pumpkin pie spice
1tsp salt
1c pumpkin
1/3c coconut oil
1/3c coconut milk
1/4c pure maple syrup
1/4c sucanat
1tsp vanilla
2tbs flax meal
Preheat oven to 350 degrees.
Mix together first 6 ingredients.
Cream together remaining ingredients in a separate bowl.
Mix both together until just combined.
Put bread batter into oiled and floured loaf pan.
Bake about 30 minutes or until top is golden brown and a knife stuck into the middle comes out clean.
Pin ItEnjoy!
hi kawani! my sis still has that GINORMOUS pumpkin that she and leah picked out at the pumpkin patch. there's no way makoto and i can eat it all! would you like to have it?
ReplyDeleteMmmm all things pumpkin on your blog, very warm and cozy and fall like:) I love pumpkin bread, have only made it once in vegan version, will have to try this recipe as mine was very soft, a bit crumnbly. Looks wonderful!
ReplyDeleteHi Christine Love! I remember seeing Leah with that big pumpkin:) I'm so tempted, but I think I've pumpkined everyone to death. I even have a couple of bags reserved in the freezer to make pies for the Drop in Centers T-day Celebration. Thanks for thinking of me!
ReplyDeleteSarah, It's been a pumpkin week for sure and I'm still not done :)
ReplyDelete