Freshly-Baked Pumpkin Bread

Pumpkin Bread Photo

 

So I was on a pumpkin baking frenzy, trying to finish up the pumpkin puree I had stored.  Unfortunately I ran out of gluten-free flour, but had some whole wheat flour left from before I became gluten-free. Therefore, I decided to use it to make some pumpkin bread for my classmates from my cooking class and even had extra to share with a friend.

According to everyone, the pumpkin bread is very healthy, fresh and tastes “organic”.

Here’s the recipe to this high fibre and low sugar pumpkin bread that will go nicely with your cup of milk/tea/coffee in the morning! 🙂

 

Makes: 1 loaf

Preparation Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes

 

Special Note:

-To make it sugar-free, you can choose not to add in the honey.

 

Ingredients:

Dry Ingredients

1 1/2 cups whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon fine sea salt

 

Wet Ingredients

2 large eggs

1/2 cup coconut oil, melted

1/4 cup honey

1 teaspoon pure vanilla extract

1 cup unsweetened pumpkin puree

 

Optional:

If you have sunflower seeds, pumpkin seeds and raisins, mix them together and you can sprinkle a handful of them on top of the loaf.

 

Instructions:

  1. Preheat oven to 350°F.
  2. Mix dry ingredients together in a large bowl.
  3. Make a hole in the centre and put in eggs, coconut oil, honey and vanilla; mix well.
  4. Fold in the pumpkin puree and mix.
  5. Pour batter into a well-greased large loaf pan.
  6. Sprinkle sunflower seeds, pumpkin seeds and raisins on top (if you have).
  7. Bake for about 30 minutes; check if it’s completely done by inserting a toothpick to see if it comes out clean.
  8. Let bread cool completely, or wait about 10-15 minutes to eat it freshly hot/warm. :)

 

Healthy Pumpkin Raisin Muffins

Life has been very crazy busy lately.  For example, within one week (last week), I witnessed 3 beautiful weddings, new beginnings for 3 amazing couples, and experienced the passing of a loved one.  Such is the circle of life, and the joys and sorrows that is all part of living.  The only thing we can do is enjoy and appreciate every moment, including the ups and downs of life, and just go with the flow; and cherish memories.

Today I finally have a chance to really sit back, and reflect upon what happened the past week, also take comfort and joy in baking on this rainy day. 🙂

Fortunately my father still has an appetite and a sweet tooth, despite his disease.  I know he secretly craves his Tim Hortons’ muffins but he is no longer allowed to eat “outside” or processed food, so homemade food is the way to go.

Using only natural ingredients such as pumpkins, bananas and raisins, I dedicate this Fall-inspired gluten-free and dairy-free muffin recipe to him.  He really liked eating these muffins that I made especially for him!

I hope you enjoy making and eating these yummy, light and moist muffins with your loved ones! 🙂

 

PumpkinRaisinMuffins

 

Makes: 24

Preparation Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

 

Special Notes:

-To make it sugar-free, you can choose not to add in the maple syrup.  I added it, because my father does have a sweet tooth, and I think maple syrup is a healthy natural sweetener.  See: health and nutritional benefits of eating maple syrup: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=115

 

Ingredients:

Dry Ingredients

2 cups Gluten-Free Oat Flour (I used Bob’s Red Mill Gluten-Free Oat Flour)

2 teaspoons gluten-free baking powder

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1 teaspoon ground clove

1 teaspoon ground nutmeg

 

Wet Ingredients

1 1/2 cups unsweetened pumpkin

2 ripe bananas, mashed

1 cup unsweetened almond milk

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup vegan buttery spread, melted

4-5 tablespoons pure maple syrup

1 cup raisins

 

Instructions:

  1. Preheat oven to 375°F.
  2. Mix dry ingredients together in a large bowl.
  3. Combine wet ingredients in another bowl.
  4. Add the wet ingredients to the dry and mix well.
  5. Slowly add raisins into batter.
  6. Fill each baking cup evenly with the batter.
  7. Bake for 20 minutes.
  8. Let the muffins cool completely, or eat one while still warm. 🙂

 

 

A Festive Fall Dessert: Pumpkin Dark Chocolate Chunk Walnut Cake

When Fall arrives, all I think about is PUMPKINS!!  I really like the smell, taste and texture of the ripe pumpkins during this season.

I love this time of year when the leaves change into beautiful colours, and fruits and vegetables are ready to be picked and eaten; and it’s always fun to have a hot cup of apple cider after a nice outdoor hike or walk!  Another special reason that I love Fall is that many of my dearest family members and friends are born during this season, so it’s one joyful celebration after another.  Plus, Thanksgiving is one of my most favourite celebrations as it’s a time to gather with our loved ones and be thankful for all the wonderful things we have in our lives. 🙂

In honour of my favourite season and a few special friends, who have been with me through thick and thin, I made the following cake for their joint birthday party.

This scrumptious cake is gluten-free, dairy-free and is naturally sweet!

After a bite, one of my friends said that it reminds her of pumpkin pie.  If you’re looking for something different this year, I think this cake is the perfect replacement for the pumpkin pie at your Thanksgiving meal! 🙂

A cake perfect for any Autumn occasion or indulgence!

A cake perfect for any Autumn occasion or indulgence!

Makes: 1 cake

Preparation Time: 15 minutes

Bake Time: 25 minutes

Total Time: 40 minutes

 

Special Notes:

-To make it nut-free, you can skip the walnuts as topping.

-If you like, you can eat cake without icing, and that means you can eat it fresh and warm immediately! 🙂

-It’s best to refrigerate leftovers and consume within 3 days for best taste and texture.

 

For Cake

Ingredients:

Dry Ingredients

2 cups Gluten-Free Oat Flour (I used Bob’s Red Mill Gluten-Free Oat Flour)

2 teaspoons gluten-free baking powder (you can also make your own, see: http://thehealthyeatingsite.com/make-your-own-gluten-free-baking-powder)

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon ground nutmeg

 

Wet Ingredients

1/2 cup honey

1 cup unsweetened pumpkin (I used canned pumpkin; or you can make your own fresh pumpkin purée, see: http://www.canadianliving.com/food/cooking_school/how_to_make_pumpkin_puree_from_fresh_pumpkins.php)

1 cup unsweetened almond milk

1 large egg, whisked

1 teaspoon pure vanilla extract

2 tablespoons coconut oil, melted

1 cup dark chocolate chunks

 

Instructions:

  1. Preheat oven to 375°F.
  2. Spray a round cake pan or Bundt pan.
  3. Mix dry ingredients together in a large bowl.
  4. Combine wet ingredients in another bowl.
  5. Add the wet ingredients to the dry and mix well.
  6. Slowly add chocolate chunks into batter.
  7. Spoon batter into prepared cake/Bundt pan.
  8. Bake for about 25 minutes or until a toothpick comes out almost crumb free.

 

For Maple Cream Cheese Icing

Ingredients:

1 cup vegan cream cheese, softened (I used Daiya’s Plain Cream Cheese Style Spread)

4 tablespoons vegan buttery spread, softened (I used Earth Balance’s Soy Free Buttery Spread)

4 tablespoons pure maple syrup

1 1/2 teaspoons pure vanilla extract

2 cups organic icing sugar

10 whole walnuts, semi-crushed or coarsely chopped

 

Instructions:

  1. Mix cream cheese, buttery spread, maple syrup, and vanilla into a blender/food processor.
  2. Add in the icing sugar one cup at a time into blender/food processor, until smooth.
  3. When the cake is cool, frost with the icing.
  4. Sprinkle with walnuts.
  5. Refrigerate cake for at least 2 hours before serving.
  6. Enjoy! 🙂

 

*I give credit to the following sites for helping me in creating this delightful festive Fall cake:

~Original Recipe for Cake: http://www.familyfreshcooking.com/2013/09/30/gluten-free-pumpkin-chocolate-chip-cake-recipe/#.UlNf79IQbmc

~Original Recipe for Icing: http://glutenfreegoddess.blogspot.ca/2005/12/maple-frosted-pumpkin-cake.html

 

For those of you who celebrate Thanksgiving, I wish you all an enjoyable and relaxing upcoming time with your family and friends! 🙂

 

xoxo, Violet

 

P.S. Love this quote for this season: “Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.”—Melody Beattie