What's fall without pumpkin bread or pumpkin cookies?
A warm piece of pumpkin bread on a chilly fall night can lift anyone's spirit. This pumpkin bread melts in your mouth! If you need chocolate or pumpkin spice fix, it will meet both of your cravings!
This recipe was adapted from an old Betty Crocker booklet. It's been veganized and healthified!
2 c. organic whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. coconut sugar
1/4 c. coconut oil, softened
2 T. organic, non-hydrogenated shortening or flaxseed oil
1 ripe banana, smushed
1/4 c. cinnamon-infused bourbon (learn more about infusing your own liquor!)
1 c. pumpkin puree
1/2 c. dairy-free chocolate chips, plus more for sprinkling
sliced almonds and sanding sugar, for sprinkling
Preheat the oven to 350°. Grease a loaf pan with coconut oil or shortening.
In a small bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a larger mixing bowl, cream the sugar, coconut oil, and shortening. Add the banana, pumpkin, and bourbon - continue to mix. Slowly add the bowl of dry ingredients. Stir in the chocolate chips by hand.
Spoon the batter into the prepared pan and sprinkle additional chocolate chips along with sugar and sliced almonds. Bake it for 60-70 minutes.
Insert a toothpick in the center and be sure it comes out clean. Let it cool on a cooling rack.
This pumpkin bread tastes like a rich, comfort-food type treat. It feels like it's filled with butter, but it's not! Add this bread to your holiday gathering. It also makes great gifts!