I had an extra baking pumpkin after Thanksgiving that I had not used, and I didn't think it would last until Christmas. I decided to make a pumpkin bread with it! This recipe is similar to my banana bread. but this one only has one banana, and the rest is all the wholesome goodness of an entire pumpkin. To cook your baking pumpkin, you can do it in the oven or do like I did. I simply cut it in half, removed the seeds and strings, then put it in my pressure cooker with one cup of water for 15 min. It was done perfect. Let it cool a bit so you can handle it, then move on to the rest of your ingredients.
Dry Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp baking soda
1/2 cup sugar
1 cup chopped walnuts
1 tsp ground cinnamon
1/4 cup Vegan chocolate chips (optional)
Wet Ingredients:
1 ripe banana
1 whole cooked baking pumpkin* seeds removed
1/2 cup unsweetened soy milk or almond milk
1 and 1/2 teaspoon vanilla
4 Tablespoons Maple Syrup
Instructions Preheat oven to 350 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or simply line with parchment paper. I actually used a larger pan so they cut more like little brownies, so whichever way you like it. NOTE: It will bake faster in a larger pan.
Whisk together all of your dry ingredients and set aside.
Put all of the wet ingredients into a blender and blend until smooth and creamy. It should be a thick mixture.
Pour the wet mixture into the dry mix and mix well. If your wet mix is still hot from the pumpkin, it will melt the little chocolate chips as they stir. This was fine with me, but if you don't want that, cool your wet mix completely. Spread into your pan and smooth out to edges. Sprinkle some roasted pumpkin seeds and chocolate chips on top if desired.
Bake for 30-45 minutes depending on the size pan you are using, or until toothpick inserted in center comes out clean.
I cut mine up like little brownies and we really enjoyed them. You can also put in a loaf pan and enjoy like a sweet bread. However you make it, I know you and your family will like this delicious, and nutritious holiday loaf.
* Baking Pumpkins are much smaller than the jack o lantern type pumpkins. Make sure you are using baking pumpkins, also known as sugar pumpkins.
Dry Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp baking soda
1/2 cup sugar
1 cup chopped walnuts
1 tsp ground cinnamon
1/4 cup Vegan chocolate chips (optional)
Wet Ingredients:
1 ripe banana
1 whole cooked baking pumpkin* seeds removed
1/2 cup unsweetened soy milk or almond milk
1 and 1/2 teaspoon vanilla
4 Tablespoons Maple Syrup
Instructions Preheat oven to 350 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or simply line with parchment paper. I actually used a larger pan so they cut more like little brownies, so whichever way you like it. NOTE: It will bake faster in a larger pan.
Whisk together all of your dry ingredients and set aside.
Put all of the wet ingredients into a blender and blend until smooth and creamy. It should be a thick mixture.
Pour the wet mixture into the dry mix and mix well. If your wet mix is still hot from the pumpkin, it will melt the little chocolate chips as they stir. This was fine with me, but if you don't want that, cool your wet mix completely. Spread into your pan and smooth out to edges. Sprinkle some roasted pumpkin seeds and chocolate chips on top if desired.
Bake for 30-45 minutes depending on the size pan you are using, or until toothpick inserted in center comes out clean.
I cut mine up like little brownies and we really enjoyed them. You can also put in a loaf pan and enjoy like a sweet bread. However you make it, I know you and your family will like this delicious, and nutritious holiday loaf.
* Baking Pumpkins are much smaller than the jack o lantern type pumpkins. Make sure you are using baking pumpkins, also known as sugar pumpkins.
