![]() It's October. That means it's pumpkin time. Muhahaha! I absolutely love pumpkin goodies. Lattes, pies, muffins... Drool. Last year I came across a recipe for this pumpkin bread. I scribbled it down on a post it note and tested it out on my family. (I'm sad to say I don't know where this recipe originated because I didn't write it down). Those first 2 test loaves didn't really get shared... Hubby and I ate those after they came out of the oven, while watching TV one night... It was that delectable. The best part was I made it gluten free and did all the "mixing" in our Blendtech blender. Cleanup was a breeze! My kids thought this bread was epic too, even the picky eater. So I thought I'd share this recipe with you this fine October. I like to roast/puree organic sugar pie pumpkins in advance for homemade pumpkin puree, but you could substitute canned pumpkin to speed up the process. This would be a fab recipe to make for a postpartum family enjoying a new baby this beautiful October. It's high in fibre and flavour! Plus the addition of oats could help increase breastmilk supply. Woohoo!! I hope you enjoy it as much as our family does. ~ DoulaInTheWild Delectable Pumpkin BreadINGREDIENTS 15 ounces puréed pumpkin 4 eggs 2/3 cup canola oil 1/3 cup organic unsweetened applesauce 2/3 cup water 2 1/3 cups whole wheat flour (Or substitute: all purpose gluten free flour) 1 cup organic rolled oats (save 1 teaspoon for sprinkling on top) 1 2/3 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/8 teaspoon ground cloves DIRECTIONS
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By: Doula SonjaYour one and only uncensored Archives
November 2017
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