Recipe: Sugar-free Pumpkin Bread for Thanksgiving
Sugar-free - dairy-free - vegetarian - vegan
Ingredients:
- 2 cups unbleached flour
- 2 ripe bananas, mashed
- 1.5 cups canned pumpkin or fresh pumpkin, cooked (see below for directions)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice or cinnamon+nutmeg+ginger
- 2 eggs or vegan eggs (ground flaxseed blended with water, then left to stand for 5 minutes is my favorite substitute. I also usually add almond butter to vegan baked goods to help with texture)
- 1/2 cup coconut oil, in a liquid state
- 6 dates, pitted
- 1/2 cup water
- 3/4 cup frozen blueberries
- 3/4 cup walnuts, blended or finely chopped (optional)
Directions:
- Preheat oven to 350F
- Blend bananas, dates, and coconut oil in a food processor or blender until dates are fully blended
- Add eggs and water and blend again
- In a bowl combine all dry ingredients except blueberries and walnuts
- Add liquid ingredients to dry ingredients
- Grease a square 9x9" baking dish with coconut oil
- Gently fold blueberries into batter
- Pour into baking dish
- Top with walnuts for a crumble look. Use a wooden spoon or spatula to fold them into the top a little bit so they don't fall off the top when you take it out of the oven. You can also make a crumble top by mixing walnuts with butter or coconut oil and cinnamon. Options!
- Bake for 40-60 minutes or until a fork poked in the middle comes out clean. You can also gauge done-ness by how
set the middle looks and brown on top.
