Happy Sunday! I hope you’re all recovering well from any Halloween sugar comas… Today, we’re en route home after nearly a week in wine country, so suffice it to say that I’m recovering from other ailments. I can hardly wait to get home, get into my pajamas and cuddle with my pumpkin colored pups…
And speaking of pumpkin and comfort food – here’s a yummy (yet pretty healthy) pumpkin bread recipe that I’ve been making a lot of lately. It’s an update of an old favorite that was one of my first posts around this time 4 years ago (time flies!). This version is vegan, using flax instead of eggs. It’s warm, pumpkiney, and sweet but not too sweet – a perfect way to wrap up the weekend… if only I had some waiting for me at home.
- 4 tablespoons ground flaxseed*
- 6 tablespoons warm water*
- 1½ cups whole spelt flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned organic pumpkin purée
- ¼ cup extra-virgin olive oil
- ½ cup sugar
- ½ cup water
- 1 teaspoon vanilla
- ⅓ cup vegan chocolate chips
- Preheat the oven to 350°F and line an 8 x 4 inch loaf pan with parchment paper.
- In the bottom of a medium bowl, whisk the ground flaxseed and warm water together and set aside for about 5 minutes until it thickens.
- In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- To the medium bowl with the flaxseed mixture, add the pumpkin puree, olive oil, sugar, water, and vanilla and stir until smooth. Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and sprinkle the chocolate chips on top.
- Bake 45 to 50 minutes or until a toothpick inserted comes clean.
This recipe can also be baked in 2 mini loaf pans - bake for less time (around 30 minutes).