IT'S THE GREAT PUMPKIN...BREAD (And muffins too)

Time to get in a little seasonal baking.  Thought I would try some whole food plant based and oil free pumpkin bread.  Once Halloween is over, take your pumpkin and roast it in your oven flesh side down, until it's soft.  You can also steam or boil the flesh.  The quick scenario is to use canned pumpkin (just pumpkin puree, not the pumpkin pie blend)

Preheat your oven to 350 degrees

Ingredients:

Dry:

1 cup whole wheat pastry flour

3/4 cup oat flour (make your own by putting whole oats in your spice grinder)

2 1/2 tsp cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon ground ginger

3/4 teaspoon ground mace (or nutmeg)

1/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup organic raw coconut sugar

Wet:

1 cup (8 oz.) pumpkin puree (I also sometimes use 1/2 cup pumpkin puree and 1/2 cup mashed ripe bananas)

1/2 cup unsweetened almond milk

1/2 cup pure maple syrup

1/2 teaspoon vanilla extract

Thoroughly mix all dry ingredients together (a whisk works well for this).  In a separate bowl, mix all wet ingredients.  In a large bowl, combine both the wet and dry ingredients until just mixed.  Don't over mix.  Pour bead mix into a 9 X 5 X 3 inch loaf pan (paper, paper lined, non-stick or silicon pan).  Bake for 45-47 minutes or until a toothpick inserted into the center comes out dry.  

Tastes great with a little of my plant based Cream Cheez

To make muffins, use paper cupcake paper cups and muffin pans.  Put one paper cupcake (muffin) cup in each of the muffin slots.  Fill each cup 3/4 full.  Bake at 350 for 25 minutes.  A toothpick in the center should come out dry if they're done.