By Caroline Moore
Here is a great little recipe I created, it’s gluten free and vegan and I have a feeling I’ll be making it a lot during the holidays. It is healthy yet so incredibly tasty. I cooked it the other day and everyone loved it so much that I wanted to share it with you! It is really moist and delicious and a great alternative to regular pumpkin bread and other baked goods especially during this season. I hope you enjoy it as much as I do! Lots of love, Caroline xxx
(makes 2 loaves):
3-1/2c gluten free all purpose flour
2c organic coconut palm sugar (sucanat would work also)
2tsp baking soda
1tsp baking powder
3-1/2tsp pumpkin pie spice
1 can (15oz) + 1/4c pumpkin purée
1/3c maple syrup
3/4c unsweetened applesauce
1/4c coconut oil
1/4c filtered water
1c chopped walnuts, dark chocolate chips, or carob chips (optional)
Preheat oven to 350 degrees F. Grease two bread pans and put aside.
In a large bowl, mix together dry ingredients.
In a medium bowl, mix together wet ingredients.
Add wet ingredients to dry and mix together well. Fold in walnuts or chips, saving some to sprinkle on top.
Divide the dough between the two pans and sprinkle nuts/chips on top evenly.
Bake for about an hour, or until a toothpick comes out clean. Remember, this bread is really moist so be careful not to overcook it if it doesn’t seem quite ready, it will still cook a little more and dry up a bit when cooling.
By Caroline Moore- 16 year old, full-time highschooler/part-time chef, dancer, mermaid, yogi, artist, juicer, traveler, philanthropist, lover, journalist, chocolatier, model, tomboy, wannabe hippie, and blogger currently living in Dallas.