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.

Pumpkin bread is pictured just next to the brussels sprouts. The version I made at Thanksgiving last year did not include the walnut crumble on top (because Dad hates walnuts).

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Recipe: Sugar-free Cranberry Sauce for Thanksgiving