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.
Delectable Pumpkin Bread
15 ounces puréed pumpkin
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
By: Doula Sonja
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