Invite your friends over for a steaming cup of coffee or tea, and a delicious slice of homemade bread. What a great way to make the most of fall. You can have that eclectic coffee shop feel right in the comfort of your own home- the aromas and warmth, with more room for the kids to play.
When it comes to fall you may already know I’m a pumpkin fanatic! Soon when you visit my home you will see nothing but pumpkins (kidding…kind-of). One can of pumpkin puree yields enough for both the pumpkin spice bread and a batch or 2 of pumpkins pancakes, because we don’t want any pumpkin to go to waste this time of year. The day after making the pumpkin spice bread, and for the next few days following, my son would get off the school bus, run to me, and the first thing out of his mouth was “Can I sit on the porch and have some pumpkin bread?” Needless to say, this special pumpkin bread makes for very happy children as well.
When it comes to fall you may already know I’m a pumpkin fanatic! Soon when you visit my home you will see nothing but pumpkins (kidding…kind-of). One can of pumpkin puree yields enough for both the pumpkin spice bread and a batch or 2 of pumpkins pancakes, because we don’t want any pumpkin to go to waste this time of year. The day after making the pumpkin spice bread, and for the next few days following, my son would get off the school bus, run to me, and the first thing out of his mouth was “Can I sit on the porch and have some pumpkin bread?” Needless to say, this special pumpkin bread makes for very happy children as well.
To boost the nutritional value I combined half whole wheat flour with the all-purpose. It is a plant-based recipe that not only tastes great but will leave your home wafting in the scents of fall. I hope you enjoy!
Pumpkin Spice Bread
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup white granulated sugar
½ brown sugar, packed
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon nutmeg
1/16 teaspoon cloves
3/4 cup vanilla soy milk
1 teaspoon apple cider vinegar
1 cup pumpkin puree
¼ cup canola oil
2 tablespoons maple syrup
6 drops Pure Liquid Vanilla Stevia (or substitute with 1 teaspoon vanilla
extract)
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup white granulated sugar
½ brown sugar, packed
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon nutmeg
1/16 teaspoon cloves
3/4 cup vanilla soy milk
1 teaspoon apple cider vinegar
1 cup pumpkin puree
¼ cup canola oil
2 tablespoons maple syrup
6 drops Pure Liquid Vanilla Stevia (or substitute with 1 teaspoon vanilla
extract)
| Directions: Preheat oven to 350F. Spray a 9 inch pan with non-stick cooking spray. Combine flours, sugars, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl, gently whisking to sift ingredients. |  |
In another large mixing bowl, add soy milk and cider vinegar, stir and allow to rest for 2 minutes. Next, add the canola oil, maple syrup, vanilla stevia drops, and pumpkin puree to the soy milk mixture. Whisk together until well combined. Add the dry ingredient mixture to the bowl and gently stir just until combined. Add batter to the pan.
Bake for approximately 50 – 55 minutes, or until a toothpick in the center comes out clean.
Print, Email and Text Recipe
Bake for approximately 50 – 55 minutes, or until a toothpick in the center comes out clean.
Print, Email and Text Recipe
What are your favorite fall activities?
With love & gratitude,
Wendy Irene
With love & gratitude,
Wendy Irene
