Pumpkin Bread

Its harvest time...which means time for pumpkin everything.  I've been using pumpkin in a ton of recipes these last few weeks....so here is a great recipe for pumpkin bread.  Stay tuned for for pumpkin stuffed french toast, and pumpkin hummus!!!!!!

Pumpkin Bread

Ingredients

2 cups cooked pumpkin (fresh is best, but canned will do)

1 cup maple sugar

1 “egg”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 1 egg worth of egg replacer

1/2 cup almond milk or other nut milk

1/2 cup safflower oil

1 teaspoon vanilla extract

2 cups spelt flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

(feel free to add nuts or Sunspire dark chocolate chips)

Method

Preheat oven to 350 F.

Oil one 9”x5” glass loaf pan

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

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

(Recipe adopted and modified from the Kind Life Cookbook)