Pumpkin bread is another fall favourite! This one I made with whole wheat flour to make it healthier. It’s really nice and moist and has the perfect mix of spices. Try it out for yourself!
1 cup pumpkin puree (make your own or use canned pumpkin)
2 tbs melted coconut oil
2 eggs, lightly beaten
1/2 cup apple sauce
1/4 cup almond milk (or other milk)
1/2 cup coconut sugar (or other sweetener such as maple syrup, honey etc).
1 tsp vanilla extract
1 1/2 cup whole wheat flour
1/2 cup chopped pecans or walnuts, optional
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp all spice, 1/4 tsp cloves)
1. Preheat oven to 350 ˚F or 175 ˚C. Grease a nonstick bread pan with coconut oil or other oil.
2. Mix the dry and wet ingredients in two separate bowls. Then add them together util it’s just mixed.
3. Pour it into the bread pan and let it bake for about 45 min. (Check if its cooked by sticking a tooth pick in the middle and if it’s done the tooth pick should come out almost clean).
4. Let it cool on a cooling rack and wrap it tightly with foil to keep it nice and moist.