So, it’s fall, y’all. It doesn’t really feel like it over here in South Texas, but Halloween is this week, and the days are getting shorter. (It’s also been pleasantly cooler for a few days, by which I mean a high around 85 °F.) I made pumpkin bread to get in the mood, and this one happened to be very good! I halved the recipe from The Kind Diet. The resulting loaf was very moist and had the perfect balance of spice, sweetness and flavor. I would consider increasing the quantity of chocolate chips, but that’s just me.
2 cups spelt flour
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. cinnamon
½ tsp. nutmeg
2 ½ cups pumpkin purée
1 cup maple sugar
1 “egg” (i.e. 1 Tbsp. flaxseed mixed with 3 Tbsp. water)
½ cup almond milk or vegan milk of your choice (I used soy)
6 Tbsp. safflower oil
½ tsp. vanilla extract
6 Tbsp. chocolate chips (or ½ cup, if you want; see above)
Preheat the oven to 350 °F. Grease a standard 9”x5” loaf pan.
In a large bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. Set aside.
In a small bowl, combine the pumpkin purée, maple sugar, “egg”, almond milk, oil and vanilla in a mixing bowl.
Add the wet ingredients to the dry ingredients and mix until just combined; fold in the chocolate chips. Fill the prepared pan and bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger. Let the loaf cool in the pan for at least 15 minutes, then turn out onto a baking rack to cool completely.