Easy, delicious recipes that you can feel good about!
Friday, December 3, 2010
'Tis the season for Pumpkin Bread!
This Pumpkin Bread recipe has been in my family for several generations. Not a year of my life has gone by without it. At our house, we often make it into muffins for breakfast - a great way to start the morning!
I remember the feeling of disappointment when I discovered that pumpkin wasn't yet in the stores this October! Surely Costco would have it, or Trader Joe's... I had to wait a few weeks, but once it was officially in season, I went to work adapting this recipe to it's healthiest (yet still delicious) version yet. I did my best to replace and reduce any refined flour and sugar. I think the molasses adds an extra kick!
Pumpkin Bread Recipe:
1.) Preheat oven to 350 degrees
2.) Combine in mixer: 30 oz. organic canned pumpkin
3/4c. oil (I use Safflower oil)
1 1/2c. Organic Sugar (aka Evaporated Cane Juice)
1/2c. pure maple syrup
2T flaxseed meal
3.) Mix in a separate bowl:
2c. whole wheat flour
1c. brown rice flour
3t. baking soda
2t. sea salt
2 1/4t. cinnamon 1t. cloves
4.) Add the dry ingredients and mix until well combined.
**Optional: add 1cup organic raisins or dairy-free chocolate chips (despite the fact that I am a huge chocolate fan, I always add raisins to this recipe)
5.) Pour the batter into pans. At this point, you can choose to make 2 medium loaves or 1 loaf and 1 pan of large muffins (or any other combination that you come up with)
6.) Bake at 350 degrees until a toothpick comes out clean. This is about 35min for the large muffins and 75min for the loaf.
7.) Let it cool completely before slicing
I hope you enjoy the first recipe on Almost Vegan! I would love to hear about any results or changes you make!