Back to the bread..it was super moist but had a nice crunch on the sides and bottom. Loved that. I cut the brown sugar down to 3/4 cup, that was plenty. I used almond milk. I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe. It is amazing how much cheaper a recipe is with no butter and eggs!
- ½ tsp baking powder
- 1 tsp baking soda
- 2 cups whole wheat flour
- 1-2 tbsp pumpkin pie spice I only use 1
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- 1 cup brown sugar
- 15 oz pumpkin
- ¼ tsp lemon juice
- ¼ cup non-dairy milk
-
Preheat oven to 350F. Grease or spray a standard bread pan.
-
Whisk non-dairy milk and lemon juice together until bubbly and set aside.
-
In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.
-
In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together.
-
Pour both wet mixtures into dry mixture and stir until just combined.
-
Pour into bread pan, using a spatula to evenly distribute and smooth out the top.
-
Grab a large piece of aluminum foil and make a tent over the pan.
-
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
-
Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.
