It was hard not to see this coming, right? I mean, Halloween's here, the pumpkins in my garden are ripening, an Autumn-themed recipe was bound to come creeping in.
Having never tasted pumpkin bread and being inundated with pictures, I decided to try to formulate my own recipe, following the traditional model but with a healthy and vegan twist. This recipe is refined-sugar-free and is filled with hearty ingredients. From something that is often seen as a dessert, you get an abundance of nutrients and benefits (described in more detail below).
Where I’m from, Halloween really isn’t a thing, so I had never tasted pumpkin bread before. Needless to say, I was skeptical, especially since I don’t like baked pumpkin. My brother was skeptical too - though, as you might have noticed from my previous posts, he is always skeptical. But this really surprised us. The bread is extremely delicious, cakey and perfectly moist (yes, I said the the word), and super soft and chewy with a bonus crunchiness from the nuts.
I love having this healthy pumpkin bread with my morning tea, though it really is perfect for any meal time. The bread is incredibly versatile since it’s heavenly yummy and sweet enough to be eaten on its own, but not too sweet so you can spread it with PB or anything else you’d like. You can also crumble it onto your yogurt or morning bowl. What’s more, it is healthy and loaded with beneficial nutrients:
Ordinary pumpkin breads are filled with sugar, oil, and unhealthy fats, but you can forget about all of those in this recipe. They are completely useless, you won't even be able to tell the difference, but your body will definitely thank you.
This recipe is refined sugar-free and is only slightly sweetened with a small amount of maple syrup. I actually used less than the amount below but I tend to like things on the non-sweet side and I wrote this recipe according to what I've witnessed to be the 'norm'. What I recommend you do is to initially add just under the amount listed and do a taste test. Though, do keep in mind that the batter will always taste sweeter than the final result, so make it slightly sweeter than what you think is perfect.
It is made only from whole, unprocessed ingredients since I made my own pumpkin puree, though you can use canned store-bought puree (just make sure it is natural and unsweetened). To make your own puree, simply bake a pumpkin or cook it until tender, then blend it till it reaches a creamy texture. Pumpkin is not only packed with antioxidants, but it is also a great source of numerous other nutrients: it is incredibly rich in vitamin A, but also supplies you with a good amount of vitamins C as well as some vitamin B2 and E; pumpkin is also a good source of protein, fiber, potassium, copper, and manganese, as well as iron. The moment you realize how it is definitely a true super-food, you will never look at it as a mere funky-looking jack-o-lantern.
As for the flour, you can use whole-wheat though I chose to use oat flour. Not only are oats an excellent source of dietary fiber, it is also high in protein, low in carbohydrates, and help reduce cholesterol levels in the body, though it has many more health benefits which makes it a staple in the health-foods department.
This recipe uses unrefined coconut oil, and only the necessary amount. Coconut oil is considered a healthier option since it is more easily burned as energy, which can aid digestion. It is a source of good cholesterol and helps battle insulin resistance thus helping to prevent type 2 diabetes, as well as it aids in digestion and contributes to a healthy liver.
This one is optional, but totally recommended: walnuts. I love to add chopped walnuts in breads and anything pumpkin- or apple-related, plus they provide you with a rich amount of protein, antioxidants and, omega-3s, and healthy fats. Walnuts also promote a healthy gut, help manage type 2 diabetes, and aid with inflammation.
Now for the delicious and most import part, let's jump right into the oven:
This pumpkin bread only actually lasted 2-3 days in my house before my family and I gobbled it right up, so I didn't have time to test its durability; but it should last over a week in room temperature just fine. If, somehow, you're able to resist it for any longer, I recommend you store it in the fridge.
Enjoy, and don’t forget to tag @summermonkee if you try this recipe!
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