Servings: 12
The Happy Herbivore Cookbook (p. 52)
Ingredients:
½ tsp baking powder
1 tsp baking soda
2 cups whole wheat flour
2 tbsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp pure maple syrup
1 cup brown sugar
15 ounces pumpkin
¼ tsp lemon juice
¼ cup non-dairy milk ( I used Silk Almond Milk)
I think this recipe could use a heaping teaspoon of cinnamon
Instructions:
Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.
Calories 147 1.2 g fat 3.4 g fiber 3.1 g protein
