It’s been a while since I’ve posted anything here and I’ve missed the fun of talking halfway to myself by blog (lol). Funny how life has a way of sweeping off your feet and down the road with little chance to take in what’s passing by. It’s been a good kind of busy though and when time is limited, it’s the moments with family that come first. So, I’m not quite sure how it’s become November all of a sudden but Fall is nearly over and I needed to sneak in one good pumpkin recipe before it passes me by as well.
3/4 c. Flour
1/2 c. Wheat Flour
1/4 c. Bran
1/2 c. Sugar
1 tsp. Baking Soda
1/2 tsp. Salt (optional)
1 c. Pumpkin Purée (~1/2 can)
2 tbsp. Coconut Butter (or plain butter)
2 tbsp. Coconut Oil (or regular oil)
2 tbsp. Coconut Water (or water)
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
1/2 tsp. All Spice
(Makes 1 loaf, double for 2 loaves)
My variation on this is my obsession with coconut. Regular butter, oil, and water can be used in lieu of coconut versions if you prefer. The recipe is a bit more complex then I prefer as well, however, I think it’s worth it to add the extra wholesomeness of wheat and bran to the mix and include another layer of healthiness in this.
Preheat the oven to 350°F. Mix all the dry ingredients (minus the spices) in a medium bowl. In a separate larger bowl, mash up the banana and mix in the pumpkin purée till semi smooth (no need to be perfect though). Add the wet ingredients (melt the butter and coconut oil) and spices to the purée mix. Then dump those dry ingredients in and stir it up! Butter a loaf pan well then pour the batter in. Bake for about an hour or until a toothpick in the middle comes out clean. Makes one loaf of yumminess!
As an afterthought I’m considering trying coconut milk instead of coconut water in my next batch. Another nice treat is adding a little vanilla frosting to a slice of bread and top with unsweetened coconut flakes. Yep, I’m that crazy for coconut.