This is the best Pumpkin Bread I’ve ever tried and it is healthy. Moreover, you can easily make it vegan just replacing the eggs for flaxseeds: The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous..
- 2 cups whole wheat flour (or oat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups brown sugar
- 3/4 cup coconut oil
- 2 large eggs
- 500g pumpkin pure
- 1 tablespoon vanilla extract
Preheat oven to 325 degrees & grease two loaf pans with coconut oil (1 tablespoon for each loaf pan).
Combine whole wheat flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Mix well and set aside.
In a large bowl of an electric mixer, at medium speed, beat coconut oil and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating for a couple of minutes until very light and fluffy. Add the pumpkin puree and the vanilla extract and beat it until the mixture looks grainy and curdled. Low the speed and start adding the dry ingredients that were aside. Mix all together until well combined.
Turn batter into prepared loaf pans, dividing the quantity evenly. Bake it for 65 min or until the cake tester (or fork) inserted in center comes out clean.
Let loaves cool in pan about 10 minutes and enjoy it!
Fresh out the oven the loaves have a deliciously crisp crust. You can also toast slices to get the same fresh-baked effect the day after it was baked! Hmmmmm