Saturday, April 17, 2010

Pumpkin Bread

Yummy...PUMPKIN BREAD!! I've never liked pumkin pie, so I wasn't sure I'd like this. But it ended up being amazing! It was from The Kind Diet. This was classified under breakfast, but it could be enjoyed for a dessert or snack easily. Its really moist and delicious, but crumbly. So if you want to leave it in a bit longer than the recipe says I'm sure that's fine.

Makes 2 smallish/medium loaves

5 cups cooked pumpkin
2 cups maple sugar (I used mostly date sugar plus 2 tbsp organic evaporated cane juice)
2 "eggs" (2 tbsp flaxseed pureed with 6 tbsp water, mashed banana, ener-g egg replacer, or other.)
1 cup almond/nut milk
3/4 cup safflower oil
1 tsp vanilla extract
4 cups spelt flour (I used whole wheat flour)
3 tsp baking soda
3 tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
3/4 cup vegan chocolate chips or carob chips
1 cup whole (Or crushed-I didn't like the whole) macadamia nuts

Preheat the oven to 350'f. Oil 2 9x5 loaf pans.
Combine the pumpkin puree, sugar, "eggs", milk, oil and vanilla extract in a mixing bowl. In a seperate bowl, combine the flour, baking soda and baking powder, cinnamon, nutmeg, and the chocolate chips and nuts. Add the wet ingredients to the dry and mix until well combined.
Fill the prepared baking pans with the batter. (It will rise, so leave some space.) Top with extra nuts and chocolate if you'd like:)
Let the loaves cool, then transfer them to a baking rack and let them cool some more.

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