This is my 14 year old son’s new favorite. If I let him, he can eat this in one sitting. Which is surprising because I wouldn’t think pumpkin bread would appeal to a teenager but it does. This will definitely be a part of our Thanksgiving menu. The bonus is, it’s so easy to make.
Easy and Delicious Pumpkin Bread
In a bowl mix:
- 1 3/4 c whole wheat flour (or my go-to blend is 3/4 oat flour, 1/2 c almond flour, 1/2 c chickpea flour)
- 2 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tsp pumpkin spice (or 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 ground cloves)
- 4 tbsp chopped nuts
- 4 tbsp dried cranberries
- *3 tbsp vegan chocolate chips (optional)
In a blender :
- 8 pcs medjool date (softened in microwave for 20 seconds)
- 1 c plus 2 tbsp pumpkin purée
- 1 tbsp molasses
- 1 tsp lemon juice (or apple cider vinegar)
- 3-4 tbsp nut butter
Mix wet and dry ingredients. Place mixture in a loaf pan. Bake at 350F (preheated) for 55 minutes. Wait 10 minutes before serving. Enjoy!