Pumpkin Bread

Great for breakfast or an afternoon snack – it’s not too sweet.

Preparation time: 20 minutes
Baking time: 30 – 40 minutes
Preheat oven to 350º

Makes 2 loaves 9”x 5”

Mix in large bowl:

1 cup pumpkin (canned)
¼ cup canola oil
½ cup honey or maple syrup
1 teaspoon vanilla

Mix in a separate bowl:

½ teaspoon of salt
1 teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon cinnamon
1¾ cups whole wheat pastry flour

Mix dry ingredients into the wet ones. Fold until just mixed (do not over-mix). Spoon and spread into oiled 9”x 5” loaf pans and bake at 350º for 30 – 40 minutes or until center is set and toothpick inserted into center comes out clean. Cover with aluminum foil if top starts to brown too quickly.

Note: This bread keeps well if you wrap it in foil after it cools and freeze it.

Variation:

Replace pumpkin with 1 cup of mashed ripe bananas.

Excerpted from Global Kitchen: A Cookbook of Vegetarian Favorites from The Expanding Light Retreat by Diksha McCord.