This was mediocre.
- dry:
- 2 1/4 cups all purpose wheat flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp ginger
- 1 tsp nutmeg
- 2 tsp cinnamon
- (Or just use pumpkin pie spice)
- wet:
- 15oz. pumpkin puree, unsweetened
- 8 pitted Medjool dates, soaked in warm water for a couple minutes
- 1 cup almond milk, unsweetened
- 3/4 tsp apple cider vinegar or fresh orange juice
- 1/4 cup virgin coconut oil, melted
- 1/2 cup stevia
- optional: chocolate chips, or glaze the top. (recipe below)
Instructions
- 1. Preheat oven to 400 degrees and grease an 8 or 9″ loaf baking pan. (Or use parchment paper to line pan)
- 2. Place all of the dry ingredients in a large mixing bowl, and stir to combine.
- 3. Add the almond milk, coconut oil, pumpkin and apple cider vinegar to the blender, with the dates, and blend from low to high until silky smooth.
- 4. Pour the wet mixture into the dry bowl and stir to combine. Stir until fluffy – 1-2 minutes or folding the batter. (Fold in the chocolate chips, if using.)
- 5. Pour the batter into the loaf pan and smooth out top a bit.
- 6. Baking was tricky. I baked it for 20 minutes, removed it and sliced it into 8 slices. The outside of the loaf was done, and borderline over cooking. The middle pieces I placed on a parchment paper lined cookie sheet, and then baked for 2-3 on each side until the middle was solid.
My notes: I even added stevia prior to this, because I could tell it wasn’t going to be sweet enough for my taste. I was right. It still wasn’t sweet enough. My husband and kids wouldn’t eat it. So, I made a glaze using 1/2 cup of powedered sugar, and 1/2-1 TBSP of almond milk, and stirred. I made more as needed, but this was the only way we could really enjoy this. The texture was okay…it’s very thick, not fluffy. I don’t know if I’ll try to make this again or not.
Nutrition
Calories 217
Fat 8g
Sat Fat 6g
Carbs 50.5g
Fiber 6g
Protein 5.5g
Holly’s Healthy Home Cooking 