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Wednesday, November 11, 2015

Pumpkin Bread

This week I whipped up a super healthy, just slightly sweet pumpkin bread, and we all loved it!  Baking for my family sure makes me feel like a mommy :)

 Henry eats his crumbled in yogurt, and I like mine for breakfast along side yogurt with a dollop of almond butter and pumpkin butter and a few fresh grapes.

Here's the recipe!

 Preheat oven to 325 degrees and grease a loaf pan

1 3/4 c oat flour (whole wheat would also be delicious)
1/4 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp cinnamon, cardamom, and ginger

1 c pureed pumpkin (fresh is best!)
2 Tbsp. coconut oil (or any oil you like)
2 Tbsp. apple sauce
2 eggs
1 tsp. vanilla
1/4 c coconut sugar ( this is my sweetener of choice right now, but honey, agave, or maple syrup would be great)
1/4 c water

Mix wet ingredients together and slowly incorporate the dry mixture.  Bake for an hour or until a toothpick comes out clean.  Enjoy!