Halloween is spooky fun
For mummies, ghosts and everyone
It’s time for trick or treat delight
Happy Halloween folks! Did you enjoy the little poem? I won’t take credit for the first 3 lines, it’s from a book that Scooby has been hooked to recently. The last line is by yours truly:) This is the first pumpkin bread I have ever baked and am loving it so much that I am going to make this a Halloween tradition. It is not overly sweet and makes a great breakfast or snack or even dessert in my case. You can add chocolate or butterscotch chips for a variation. The original recipe is from here. Bake this bread for your trick or treaters tonight, you will be popular in your neighborhood and mommies will thank you for a healthy treat:)
1.5 cups all purpose flour
1/4 cup whole wheat flour
1 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 cup pumpkin puree ( do not use pumpkin pie filling)
1/2 cup vegetable oil ( I used olive oil and it turned out just fine)
2 tablespoons orange juice( I used store bought apple juice)
1/2 cup unsweetened almond milk/soy/rice milk ( use regular milk for non vegan version, I used almond milk)
1/2 teaspoon apple cider vinegar
1. Preheat oven to 350F. Line a loaf pan with parchment/wax paper and set aside.
2. Take almond milk in a bowl and add apple cider vinegar. Mix well and set aside.
3. In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
4. In a separate bowl, mix together pumpkin puree, oil, orange/apple juice and brown sugar.
5. Add dry ingredients to the wet ingredients one cup at a time and mix using a spatula.
6. Spoon the batter into parchment lined baking pan and smooth down a little with a spatula.
7. Bake for 1/2 hour at 350F. Reduce the oven temperature to 325F and bake for another 30 minutes or until a toothpick inserted in the center comes out clean.