Recipe: Pumpkin Bread
By: Shelley Cameron | Date: November 1 2014
We’re excited to introduce you to one of our Health, Fitness & Food Contributors, Shelley Cameron. Shelley is a mom and food-lover who likes taking old recipes and modifying them to fit within her clean eating lifestyle. She has graciously agreed to share her best, healthy recipes with us here on Tribe. Without further ado, here’s Shelley.
Certain family recipes instantly remind us of particular seasons and bring comfort to our soul and warmth to our hearts…pumpkin bread is one of those baked goods that pumpkin lovers can’t seem to get enough of when the leaves begin to change and the air gets crisp. With this clean-eating recipe, fall will officially enter your kitchen, and your belly (without sticking!) 😉
The original ingredients from this passed-down family pumpkin bread recipe included the following baking staples: sugar, molasses, flour, and butter. Taking a clean-eating approach, the recipe has been modernized by making it clean and as guilt-free as possible, without sacrificing quality and taste.
With that, enjoy this fall pumpkin bread recipe that’s sure to be a family favorite.
Modern Mama’s Pumpkin Bread
Ingredients (makes two loaves):
- 2/3 cup unsweetened, organic apple sauce
- 1/3 cup organic, semi-melted, soft coconut oil (consistency of butter)
- 1 1/2 cups organic, fair trade coconut palm sugar. (If not using protein powder, use two cups)
- 1/2 cup Perfect Fit (or another clean alternative) chocolate protein powder (If desired, leave out and use 2 cups of coconut palm sugar; one may also sub more protein powder for the sugar or flour as well.)
- 3 1/3 cup quinoa or brown rice flour (or flour substitute of choice. Use whole wheat flour as a more cost-effective option.)
- 3 TBSP organic, 100% pure maple syrup
- 4 eggs or 1 cup egg-whites. (For a vegan alternative, substitute with applesauce [1/4 cup per egg] or coconut oil, or a mixture of both)
- 2/3 cup organic, fresh-squeezed orange juice
- 2 1/3 cups organic pumpkin puree (usually the same amount as one of the average-sized pumpkin puree cans)
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- Organic coconut oil cooking spray (tolerable up to 365 degrees)
- Optional: add 1/3 cup organic dark chocolate chip chunks to one loaf (go ahead, live a little!!!) If chocolate chunks are desired in both loaves rather than leaving one plain, add 2/3 cup to entire batter.
- 2 loaf baking pans
- Preheat oven to 350 degrees
- In a large bowl or electric mixer, combine apple sauce, coconut oil, coconut sugar, PF protein, and syrup until thoroughly mixed.
- Beat in eggs, one at a time, mixing until batter is smooth (besides mini chunks of coconut oil).
- Add orange juice + pumpkin puree and mix well.
- Sift dry ingredients together in a medium-sized, separate bowl
- Add dry mix to pumpkin mix, stirring well until thoroughly combined.
- Spray loaf pans with coconut oil spray
- Distribute 1/2 of batter into one pan
- Optional: mix in 1/2 cup dark chocolate chunks into half of batter. (If adding chocolate chunks to both loaves, mix in 2/3 cup).
- Add remaining batter into second loaf pan
- Place loaf pans on top oven rack and bake at 350 for approximately one hour or until a cake tester (i.e.: a toothpick) comes out clean. Batter should be nice and moist when cooked, not dry. Make sure it’s the batter that is coming clean and not a chocolate chunk, as these will remain wet.
- Cool in pans for 10-20 minutes, then place on racks to cool.
- Slice pumpkin bread and serve!
- Bring the second loaf to a neighbor, friend, co-worker, or freeze to enjoy later!
- Store any uneaten slices in the refrigerator to preserve freshness.
Original recipe by June Hopper. Modern clean-eating inspired recipe by June’s oldest daughter, Shelley Cameron.