Pumpkin Bread

By September 16, 2014Breakfast, Dessert, Recipes, Seasonal

My husband and I discovered this wonderful place called Laulima Farms while on vacation in Maui for our dear friends Woody and Laura. They made the best pumpkin bread! Here’s the recipe, from page 202 of The Kind Diet. Enjoy! NOTE: To use fresh pumpkin, cut the pumpkin in half and scoop out the seeds. Place the pumpkin, cut sides down, in a baking dish with

Prep Time: 15 minutes | Cook Time: 50 minutes | Yields: 8 servings

Ingredients

5 cup cooked pumpkin (fresh is best, but canned will do; see note at top)

2 cup maple sugar

“eggs”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water or 2 eggs worth of egg replacer

1 cup almond milk or other nut milk

0.75 cup safflower oil

1 tsp vanilla extract

4 cup spelt flour

3 tsp baking soda

3 tsp baking powder

1 tbsp ground cinnamon

1 tsp ground nutmeg

0.75 cup grain-sweetened, nondairy chocolate or carob chips

1 cup whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top at end, if you want)

Directions

Preheat oven to 350 F,Oil two 9”x5″ glass loaf pans

Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top

Add the wet ingredients to the dry ingredients until just combined

Fill the prepared pans with the batter

Top with the reserved chocolate chips and nuts

Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger

Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely!

 

Top Photo: Yulia Chinato