Wednesday, October 17, 2018

Mmmmmm....Pumpkin Bread

While we were on our annual Apple Run we attended the Harvest Festival in Hood River.  One of the displays was a pumpkin carver.  He had pumpkins he was working on that I swear must have been hundreds of pounds heavy as well as some regular sized ones with funny faces.  See the guy photo bombing my picture?  Pumpkins are so beautiful for decorating this time of year (see our Moldy pumpkin post from earlier this week) AND they are awesome for making pies and breads too.  Just a quick google search and you'll find that pumpkins are a bounty of good nutrition! 

I want you to be super healthy so it just seems fair to give you a Pumpkin Bread recipe!  You can be all Susie Homemaker and use a real pumpkin for your puree or you can be like me and just buy the stuff in a can. I try to locate the organic canned pumpkin......real pumpkin, not squash!!

Pumpkin Spice Bread

  • Blend together 3 tbsp ground flaxseed and ½ cup water and let sit.
  • In large bowl, stir together 1 cup coconut palm sugar, 1 ½ cups applesauce, 1 14oz can Pumpkin Puree, and flaxseed mixture. 
  • In a medium bowl, stir together 3 cups unbleached flour (or your gluten free flour), 1 tsp cinnamon, ½ tsp salt, 1tsp baking soda and 1/2tsp baking powder. 
  • is the essential oil magic!  Combine wet and dry gently, and add 2 drops Young Living Nutmeg Vitality and 2 drops Young Living Clove Vitality.  If you love nuts, stir in 1 cup finely chopped pecans or walnuts. 
  • Spoon batter into 2 standard or 4 mini prepared loaf pans. Sprinkle with extra cinnamon and nuts. 

Bake at 350 degrees for 55-60 minutes (30 for mini). Use a toothpick to see if your bread is cooked through. Let cool for at least 20 mins before removing from pans.

If you happen to have lots of pumpkin spice bread and you can't eat it all.....I'll help you, just send it my way (especially if you made the gluten-free variety!)

Want to order the oils listed here to find out how. 

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