Pumpkin Nut Bread
Vegan
3/4 cup whole wheat pastry flour
3/4 cup unbleached flour
21/4 teaspoons aluminum free baking powder
1/4 teaspoon sea salt
11/2 teaspoons pumpkin pie spice or the following 4 spices:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup pumpkin puree
1/2 cup maple syrup
1/4 cup walnut oil
1 teaspoon vanilla extract
1/4 cup raisins or currants
1/4 cup finely chopped walnuts
Yield: 1 loaf
Preheat oven to 350°. Spray olive oil cooking spray thoroughly in a 9x5x3 loaf pan. Set aside
In a large mixing bowl mix the dry ingredients.
In a separate smaller bowl mix the pumpkin with the maple syrup, walnut oil and vanilla.
Stir that into the dry ingredients. Mix well, until well moistened.
As this recipe has no eggs or dairy the batter will be very thick. Don’t worry, it comes out
wonderful! Gently fold in the raisins and walnuts. Transfer to greased loaf pan. Spread out
evenly and bake for 45 minutes. Remove from oven, cool about 10 minutes before removing
from pan. Delicious served warm with pumpkin butter or plain butter.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/