Mom’s Pumpkin Bread with a TIU Twist
Certain family recipes instantly remind me of particular seasons…my Mom’s mouth-watering pumpkin bread is the first thing I can’t wait to bake (and eat for every meal) when fall is in the air. Fall still isn’t literally in the air here in San Diego (today was a lovely coastal high of 90ish with 80% humidity…ew…) so once again, I brought it to the kitchen!
Fall is in the kitchen.
My Mom’s recipe is obviously delicious – it’s a baked good packed with sugar, flour, and processed items. Being a TIU girl, I wanted to modernize the recipe by making it as clean as I could. With that, here’s my take on June Bug’s infamous pumpkin bread:
Ingredients (makes two loaves):
- 2/3 cup unsweetened, organic apple sauce
- 1/3 cup organic, semi-melted coconut oil (consistency of butter)
- 2 cups organic, fair trade coconut palm sugar
- 1/2 cup coconut flour [if you use protein powder, you can use here instead of coconut flour]
- 3 1/3 cup brown rice flour, other GF flour, or whole wheat flour
- 3 TBSP organic 100% pure maple syrup
- 4 eggs or 1 cup egg-whites. If leaving out eggs, you can 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
- 1/2 TSP baking powder
- 2 TSP baking soda
- 1 TSP salt
- 1 TSP cinnamon
- 1 TSP ground cloves
- Coconut oil cooking spray
- Optional: add 1/3 cup dark chocolate chip chunks to one loaf (go ahead, live a little!!!)
- 2 loaf pans
- Preheat oven to 350 degrees
- In a large bowl, combined apple sauce, coconut oil, coconut sugar, flours, 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 pumpkin mix to dry 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
- 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. I’ve found that some ovens I use take a little over an hour, but batter should be nice and moist when cooked, not dry.
- Cool in pans for 10-20 minutes, then place on racks to cool.
Since this recipe makes two loaves, I always gift one loaf to a friend, or freeze the second to preserve freshness.
WARNING: I’d be surprised if this was still in your house a few days after baking 😉 Consider yourself warned!
From my family to yours, I hope you enjoy this special recipe!