Pumpkin Bread
This pumpkin bread is moist and packed with nutrients. Have a slice for breakfast or snack. Serve as is or with vegan butter. Great recipe for holiday parties or cold winter afternoons.
Servings: 8
Ingredients
- 1 cup pumpkin or winter squash puree fresh or canned
- 1 cup (10-12) medjool dates soaked in one cup of water
- 1 Tbsp. pumpkin pie spice
- 1/4 cup coconut oil melted (substitute applesauce for oil-free)
- 1 Tbsp. ground flaxseed + 3 Tbsp. water set aside for 15 mins.
- 3 Tbsp. orange juice, nut milk or water add sparingly if wet ingredients are too thick
- 1 cup baking powder
- 1 cup oat flour make with rolled oats in blender/processor
- 1/2 cup almond meal or flour nuts in the blender works
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 pinch salt
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup raisins (optional)
Notes
Preheat the oven to 375 degrees F. Grease a loaf pan, or line with parchment paper.
Blend all the wet ingredients together until smooth, in a blender or food processor. The consistency should be thick, almost like pudding. If it’s too thick, add the orange juice slowly and sparingly to make it manageable, but not runny.
Put all the dry ingredients into a large mixing bowl. I run mine through a sifter so I won’t come across chunks of flour or baking soda in the final baked pumpkin bread. Alternatively, you can use a whisking tool to mix the dry ingredients and break up any small clumps.
Slowly fold the wet ingredients into the dry, a portion at a time until everything is moist. Do not over mix, as it will make the baked bread come out gummy.. Mix in the nuts and/or raisins. Bake for about 65 mins, or until a knife is inserted and comes out clean. Cool on a rack or heat-safe surface.
*A gluten-free flour blend is a nice option here. Regular white or unbleached flour is fine - personally, I’d stay away from whole wheat flour, as it is hard for many to digest.
**Or make your own blend: 1 tsp ground cinnamon, ½ tsp ginger powder, ¼ tsp ground cloves, ¼ tsp nutmeg, ¼ tsp allspice.
***Add pecan or walnut halves and pieces to the top before baking. Tent the pan with tin foil for the first 40 minutes so the evans do not burn.