Pumpkin in My Bread Pan

And you thought I had probably run out of titles like this one!

Anyway…

As I may have mentioned in the past, my cooking/baking skills have never really been up to snuff. But when I switched to a whole food, plant based diet, something clicked! Or maybe it’s that I couldn’t go wrong when I cooked and baked with plant based, whole foods! Suddenly I was able to put together meals that the whole family loved!

BV (that’s Before Veganism), I followed recipes to a “T”. I measured ingredients scientifically, crouching down and making sure liquids were at the exact level they needed to be. I carefully used a knife to level dry ingredients. (Because a teaspoon was supposed to be exactly that. A teaspoon.) I would have never dreamed of deviating from a recipe. My husband use to make fun of me. He tried convincing me that the measurements given in recipes were  approximations. Ha! I wasn’t buying into that one.

Well, I am proud to say I have come a long way. I know now how to add a little of this and a little of that. I taste everything along the way. No worries about salmonella from eating raw eggs!  The only trouble I have been having is with my baking. Even when my batter has tasted out of this world delicious, what came out of the oven sometimes was anything but. Definitely a learning curve.

Which brings me to this recipe. Inspired by many of the fall recipes floating around out there, but probably mostly by Kathy Patalsky at Healthy.Happy.Life.  This took numerous attempts to get “just right”, but I am thrilled with the end result.

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The aftermath.

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At this point, I was thinking that I may have finally gotten it right!

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Because how could anything that looks this pretty not taste good?

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It came out of the oven still living up to my expectations!

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It’s still pretty hot at this point, but I simply could not wait any longer!

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And a little bit of Earth Balance sent this over the top!

Chocolate Swirl Pumpkin Bread

2 1/2 c. oat flour (I grind whole oats in a blender)

1 T. baking powder

3/4  t. salt

1 t. cinnamon

1/4 t. nutmeg

1/8 t. ginger

1 T. ground flax seed

1 c. almond milk

1/2 c. maple syrup

1/3 c. coconut oil

1 t. vanilla

1 1/4 c. pumpkin puree

3 T. cacao powder

1/3 c. chocolate chips

 

Preheat oven to 350 degrees. Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. Whisk to combined. Warm all cold liquids. Place almond milk, maple syrup, coconut oil, vanilla, flax seed, and pumpkin puree, in a blender. Blend. Pour liquid mixture into dry mixture. Stir. Pour batter into a greased bread pan, RESERVING about 1 cup of the batter. Into that 1 cup, add 3 T. cacao powder. Combine. Add chocolate chips to the chocolate batter. Stir. Place four 1/4 cup blobs into batter that is in the pan. Swirl a knife through the batter. Bake for 50 minutes. Remove from the oven and let sit for 15 minutes before removing from bread pan.

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