Healthy Whole Wheat Pumpkin Spice Bread - Vegan & Daniel Fast Friendly
Daniel Fast & Vegan Friendly
At the beginning of 2012, I decided to partake in a Daniel Fast - no meats, no yeast, no white flours, no white sugar, no dairy *gulp*, minimal salt, no fried foods, as much raw produce as possible. Within three days, I felt amazing. And, pounds dropped effortlessly.
*My kids had begged me to make pumpkin bread for them. I had only made pumpkin bread once before -- and used a recipe for the not-so-healthy kind. Not wanting the temptation in the house, or should I say, the torture of smelling the spices mingling in the oven, I experimented using methods I enjoy with other baked goods, and the pumpkin bread was delicious!
2 cups raw honey
1 cup unsweetened, natural applesauce
3 medium ripe bananas, mashed
1 15 - 16 ounce can of pumpkin (solid pack)
2 1/2 cups whole wheat flour
1 cup rolled oats
1/2 cup flaxseed meal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1/2 cup water
Prepare two loaf pans (9-inch x 5-inch x 3inch) with Baker's Joy, or by rubbing coconut oil and lightly dusting with flour. Preheat oven to 350 degrees.
In a large bowl, beat at medium speed honey, appelsauce and bananas. (If bananas are fairly ripe, you do not have to pre-mash.) Add pumpkin and beat well. Add spices, baking soda and baking powder. Mix at low speed 30 seconds, scraping sides. Add remaining ingredients. Blend well.
Pour batter into loaf pans. Bake for 60-65 minutes. Allow bread to rest in pans at least 10 minutes after removing from oven. Cool completely.
Once cooled completely, either slice when serving or pre-slice and wrap.
This does not last long room temperature, maybe 3-4 days because there are no preservatives. However, wrapped airtight and stored in a refrigerator, it lasts 10-14 days.
Pumpkin bread is excellent for breakfast, snack, or dessert! The kids never realize it's "healthy" *gasp* either!