Fall is my favorite season, partly because I love crisp, cool weather, but partly because there is just so much pumpkin-flavored food to enjoy! Last fall I made pumpkin spice muffins, which were good, but I needed to tweak the ratio of spices. This time I think I've mastered it, however, I made a pumpkin bread instead of muffins because I wanted to change up the recipe a bit more.
Pumpkin Bread
Ingredients:
- 1 15.2 oz can of pumpkin puree (not pumpkin pie mix--the two can look similar)
- ⅔ cup dark agave syrup
- ⅓ cup dark maple syrup
- 1 cup of unsweetened apple sauce
- 3.5 cups whole wheat flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1.5 tbsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. ground cloves
- ¾ cup unsweetened, plain almond milk
- ¾ cup safflower oil
- 1 tsp. vanilla extract
Optional Icing Ingredients:
- 2-4 tbsp. almond milk, or any non-dairy milk of your choice
- 2 cups powdered sugar
- 2 tbsp. earth balance spread
- 1 tsp. vanilla extract
Directions:
- Preheat the oven to 350°F
- In a large bowl, measure and mix together the pumpkin, oil, applesauce, and liquid sweeteners (agave & maple syrup)
- Add vanilla extract
- In a separate bowl, measure and mix the flour, baking soda, baking powder, and spices
- Add the wet ingredients into the dry, and as you're mixing, mix in the almond milk until the mixture is uniform
- Grease a baking pan (I used a square pan, but you could use whatever shape you want)
- Transfer the mixture to the pan and put in the oven
- Allow to bake for 35-40 minutes
- Cool sufficiently before icing
- To make the icing: mix non-dairy milk, earthbalance , and vanilla on low heat, add powdered sugar and mix with a whisk. Remove from heat when uniform and allow to cool. Refrigerate if necessary.
- Using a spoon, transfer a thin layer of icing to the pumpkin bread. You can either cut each piece individually and then put the icing on, or put it on the entire bread and then cut. It's up to you.
- Enjoy!
-Jess
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