I love pumpkin so Fall is the perfect time of year. Last weekend I spent hours, roasting and pureeing pumpkins and now freezer is full and ready for my baking adventures. First up was pumpkin bread, it was a hit and Ophelia is requesting more, too bad it only last a couple days. Good thing it is healthy! I've been working on this recipe I've been adapting over the past month and keep forgetting the changes I make. The last batch turned out best so I figured I better write it down, so my main reason for the post is to remember. While posting I figured I'd also share on Wellness Weekend
Pumpkin Spice Bread
1/4 c oats
1/2 c dates, packed (soak for a few mins in warm water if dry)
1/2 c non-dairy milk
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
1 3/4 c pumpkin puree
1/2 c unsweetened applesauce
1/2 c raisins or chopped dates (nuts, seeds, etc)
Pre-heat oven to 375 F.
Mix dry ingredients (flour, oats, baking powder, baking soda, salt, spices). Sift or stir with a fork to combine.
Puree dates in a high-powered blender. Add remaining wet ingredients (pumpkin, applesauce and non-dairy milk), combine. Add to dry ingredients, stir to combine. Add in raisins or nuts.
Pour into nonstick or sprayed bread pan.
Bake about 45 minutes or until center is firm to your liking.