It’s Fall. I can smell it in the air and see it in the leaves and nothing makes me quite as happy as wearing a puffy vest (sorry Staci and Clinton) and making something with pumpkin in it. Today I dug out my old pumpkin bread recipe and tweaked it to be a little more healthy and babe-friendly and, if I do say so myself, it’s amazing. It’s vegan but doesn’t taste like it, and yes there’s still sugar in it, but these are minimally sweet–not cupcakey in the slightest and not as sweet as Starbucks pumpkin loaf, just for a frame of reference. Here it is:
3 1/2 cups quality oat, whole wheat pastry, or other flour
1 1/3 cups packed dark brown sugar (feel free to bump it to 2 cups if you want a sweeter muffin)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 can pumpkin puree
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup coconut milk
2/3 cup flaked coconut
1 cup chopped walnuts, toasted in the preheating oven if you’re feeling fancy
- Preheat oven to 350 (325 if you’re using a dark or nonstick pan–important!). Sift together the flour, brown sugar, baking soda, salt, nutmeg, and cinnamon.
- Add the pumpkin puree, oil, applesauce, and coconut milk. Mix well but gently, then fold in the flaked coconut and toasted walnuts. (Omit the nuts if making them for baby. I meant to and forgot, so I guess I get to eat this round!)
- Divide the batter evenly between two loaf pans, greased and floured. Or grease muffin tins and fill those 2/3 full.
- Bake loaf pans for 1 hour and 15 minutes. Bake muffins for 15-20 minutes. It’s done when a toothpick in the center comes out clean.
- After you take them out of the oven, cover and let them steam for a few minutes, then let them cool completely before storing.