BY DR. CARLSON | Jul 22, 2017 | HEALTHY RECIPES
1 hour 15 mins
- 1¾ cups flour
- ½ cup powdered sugar, Use 2 tbsp more for sweeter
- ¼ cup brown sugar or coconut sugar
- 2¼ tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 2 to 3 tsp pumpkin pie spice (11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
- 3 to 4 tbsp chopped walnuts or pecans (omit to make nut-free)
- 3 tbsp mini chocolate chips or cranberries or currants
- 1 cup + 2 Tbsp pureed pumpkin (not pumpkin pie mix)
- ½ cup non dairy milk (almond or coconut)
- 3 to 4 Tbsp coconut oil
- 1 tablespoon molasses (maple syrup will do)
- 1 tsp lemon juice
- pumpkin seeds or vegan mini chocolate chips for topping (optional)
- Preheat the oven to 365 degrees F.
- In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
- Add the wet ingredients and mix well. It will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
- Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds.
- Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
- Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for up to 6 days.
- Pumpkin puree consistencies vary depending on the brand. If your pumpkin puree is runny, use 1 tbsp less.
2. Use Butternut squash puree or sweet potato puree instead of pumpkin for variation.
3. To make into muffins, Bake at 400 degrees F for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes, or until a toothpick test comes out clean.