For years and years and years I’ve had a pumpkin bread recipe from my mom that I love. It’s so old that it’s a photocopy of a copy that looks to have been typed on notebook on an actual typewriter.
It’s one of those recipes where all you have to do is throw everything into a bowl, mix it up with a spoon or a mixer and voila. You’ve got a batter for one of the tastiest and easiest breads out there. Every time I make it, people invariably ask me for the recipe. It’s that good.
So with trying to eliminate the sugar and oil from the diet, I had to try to revamp this recipe
for the new ways. Here’s what I did (cut in half if you don’t want so much – duh!):
2 cups pumpkin puree
2 cups deglet noor dates + water to cover
1 cup applesauce (already spiced)
2 flax “eggs”
3 cups whole wheat flour
1/2 tsp baking powder
1 tsp cloves
2 tsp cinnamon
2 tsp nutmeg
1 optional cup of chopped walnuts
We also think 1 cup of dried fruit might work good here, too.
Add dates and water to Vitamix or other high-speed blender. Mix them up good. Add applesauce and pumpkin and blend all three together at increasingly higher speeds until that mixture is all a thick dream.
Add this creamy dream to a large mixing bowl to add the flour, flax eggs, spices and baking powder. Mix them all up nice and good. Mix in nuts and fruit, if using.
We have these handy silic
one tart pans that are perfect for making what we’re calling muffin tops. The WFPB recipes with applesauce don’t always set up and I am finding that shallower baking devices seem to work better. Bake these little bastards at 350F for about 30 minutes or so.