AMERICAN INDIAN: Pumpkin Bread

May 3, 2010 at 11:42 am 1 comment

I tried all winter to find the perfect pumpkin bread recipe. Finally, with my last tray of frozen pumpkin from the fall, I found it. This recipe is adapted from RootStock, the twice-a-year flyer for Organic Valley.

1/2 cup Earth Balance margarine, softened
1 cup maple syrup
2 large eggs
1 1/4 cups pumpkin puree
1 tsp pure vanilla extract
1 1/2 cups white spelt flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup chopped pecans

1. Heat oven to 350 degrees. Generously grease a loaf pan.
2. Cream the margarine, maple syrup, eggs, pumpkin, and vanilla in a large bowl. Use a separate, large bowl and a wire whisk to mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pecans.
3. Fold the wet ingredients into the dry until barely incorporated–do not over mix. Spoon batter into loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool the bread for 15-20 minutes on wire rack, then remove the loaf from the pan to cool the rest of the way.

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Entry filed under: American Indian, Dairy-Free, Vegetarian, Wheat-free. Tags: , , , , .

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1 Comment Add your own

  • 1. Charity  |  December 21, 2010 at 1:44 pm

    This is the best pumpkin bread recipe I’ve EVER had! So moist and delicious. Yum!

    Reply

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