Moving into a new place two months ago, I am only now getting things together. I unpacked the “last” box to only have my mother bring me more “goodies” to go through…
My last place was very tiny and I “learned” how to pack all my stuff into a room the size of a closet (OK, exaggerating a little, but only a little!)…Luckily, since my parents live close I was able to store some things for a while but now its time to face the large pile of old memories.
The task will be both happy and sad…it may bring tears or inspiration (I hope this!). I don’t know the complete contents but I know it will have past memories that I chose to stuff in a box in hopes I wouldn’t have to face them again for a while. It is hard to let go of things…objects/pictures that bring back good memories but memories that came to an end.
Time away helps though…things I wasn’t ready to give/throw away before, I am now ready 🙂 I must constantly remind myself that people and things may come and go but memories will always remain.
~Vegan, Gluten-free option
3 1/2 c. flour
dark brown sugar
2/3 c. sugar
2 t. baking soda
1 t. salt
1 t. nutmeg
1 1/2 t. cinnamon
2 c. pumpkin (1 can)
1 c. oil
2/3 c. coconut milk
coconut flakes (optional)
Easy as 1-2-3:
Set oven to 350 degrees. Combine dry ingredients. Fold in wet ingredients and add coconut flakes if desired. Place in greased bread pan or line with parchment paper. Bake until the center is no longer wet.
- The recipe calls for dark brown sugar but this is not a must.
- With the replacement of the flour, this recipe can be gluten-free. I did not make it gluten-free this time but I have in the past.
- The recipe can be doubled but make sure that you have a large enough bowl!
- The addition of coconut flakes is delicious! It adds a little more texture to the bread but if you don’t like coconut this is a great pumpkin bread recipe.
For Next Time:
Bread should roughly take 45 minutes to an hour to bake but it seems in CO that it takes longer to bake completely. I have found most of my breads (banana, pumpkin, zucchini) to take over an hour to bake all the way through the middle. The tough part about this is that the ends get over baked and could end up a little chewy. For next time I would put less batter in the bread pan so that it is not as thick. If doing this, this recipe will probably allow you to have two loaves of bread.
Another option is to bake them in a more shallow pan. With the little batter I had left I put it into a square brownie pan. These took less time (about 20 minutes) to bake and were more consistently gooey 😀
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