Spiced Pumpkin Bread
Great for breakfast, a snack, or dessert. Very moist with a nice spicy pumpkin flavor.
3 1/2 cups roasted pumpkin (can substitute canned)
2 cups coconut sugar
1 cup almond milk
3/4 cup coconut oil (melted if solid)
2 tablespoons ground flax seed
6 tablespoons filtered water
4 cups spelt flour
3 teaspoons non-aluminum baking powder
3 teaspoons baking soda
1 heaping tablespoon ground cinnamon
1 heaping teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup raw pecans coarsely chopped
3/4 cup vegan chocolate chips (grain sweetened)
- Preheat oven to 350 degrees. Lightly oil (2) 12-piece muffin tins, or (2) 8" glass cake pans
- Combine the flaxseed and water in a small bowl, whisk to combine, and set aside to thicken for 5 minutes.
- In a medium bowl, combine pumpkin, sugar, milk oil, vanilla, and the flax/water mixture.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and mix together with a wire whisk.
- Add half of the chocolate chips and nuts to te dry ingredients and stir with a spatula or wooden spoon to mix.
- Add the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Pour the batter into the prepared pans. Top with the remaining chocolate chips and nuts.
- Bake muffins for 40 minutes, or pans for 45 minutes to 1 hour, or until a tootpick inserted in the center comes out clean and the top springs back when pressed with a finger.
- Let the muffins cool for a few minutes before removing from the pan. If you made in glass cake pan you can just store in the pan.
- Cut pumpkin in half, remove seeds, place on an oiled sheet pan, and roast cut-side down at 400 degrees, for 45 minutes (or until the pumpkin is soft when pricked with a fork. When cool to the touch, scoop out the flesh, and puree. (Canned fresh pumpkin may be substituted.)
- Makes 24 full size muffins, or 18 bars