Augustine October 29, 2020 Fall Recipes
1½ cups whole wheat pastry flour*
2 teaspoons cinnamon
½ teaspoon nutmeg
1/2 teaspoon allspice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup canned pumpkin purée
½ cup almond milk, or any milk
½ cup cane sugar
¼ cup extra-virgin olive oil
1 teaspoon vanilla
1. Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
2. In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
3. In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth.
4. Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.
*I like Bob’s Red Mill Whole Wheat Pastry Flour
**Make this recipe vegan: In a small bowl, whisk together 4 tablespoons ground flaxseed and 6 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of the eggs.