As you can probably guess since I haven’t posted since August 30th we’ve been a little busy around here! School is off to a good start and most of our weekends are now spent working on our house!!!! (We started Oct. 1st and already have basement walls!) And…Courtney is now a mom of FOUR beautiful children after the birth of their daughter earlier this month! So to help celebrate October, we’re breaking out the pumpkins and winter squash from our garden and finding fun ways to use it up!
Here’s our latest: Pumpkin Bread! (You could also bake this recipe as muffins!) I say these are healthier since I used whole wheat flour and cut down on the sugar a little. This bread is still plenty sweet so I may use even less sugar next time. It’s also dairy-free if you use the coconut oil rather than butter!
- 4 cups whole wheat flour
- 1 1/2 cups brown sugar (or preferred sweetener)
- 1 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp pumpkin spice mix (or plain cinnamon)
- 5 eggs
- 2-3 cups pumpkin puree (or 1 can)
- 3/4 cup melted coconut oil (or butter)
- 1/2 cup preferred oil (we used grapeseed)
Streusel topping (optional):
- 3/4 cup rolled oats
- 1 T whole wheat flour
- 2 T brown sugar
- 1/2 cup chopped nuts (optional)
Preheat oven to 400 F and grease the bottom only of 3 bread pans. Mix streusel topping (optional) and set aside.
Mix all other dry ingredients (except the streusel topping!)
Stir in all the wet ingredients and mix together well. Pour batter into pans. Sprinkle wet batter with streusel topping.
Bake for approx. 35-40 minutes or until an inserted toothpick comes out clean. While bread is still hot you can also spread a little butter (1 tsp or so) or coconut oil on the tops to “glue” the streusel topping and make it reeeeeally yummy!
Another yummy option: add chocolate chips! (Due to my need for dairy-free food I left them out.)
Hope you enjoy a taste of October!!
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