This is the second time I make pumpkin bread this season, the first time I made it really quickly and ended up with too much cinnamon. I was disappointed, but it was a good reminder for me to stop rushing, be mindful, and in the moment. I still got to work on that. I know it will take time, I can be patient, as long as I see progress (which I am) then it's all good. Even though at the time it sucked that my bread was kinda ruined, I'm thankful it happened because I needed a quick lesson from life to remember to do my best and that no matter how good I become, I still have to make all things with love.

Recipe

Ingredients:

Dry

• 1.2 cups quinoa flour
• 1/4 cup buckwheat flour (sub for 1/4 cup quinoa flour or oat flour)
• 1 tbsp ground flaxseed
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• dash of sea salt
• 1/4 tsp ginger
• 2 tsp cinnamon
• 2 tbsp raw cacao nibs or vegan chocolate chips
• 1/4 cup walnuts or pecans
• sprouted pepitas for toppings

Wet

• 1 cup almond milk
• 1 tbsp white vinegar
• 1 cup pumpkin puree
• 3 tbsp melted coconut oil (save one to grease the pan)
• 2-4 tbsp maple syrup
• vanilla extract

Steps:

1. Preheat the oven to 350F/150C
2. Grease the loaf pan with coconut oil
3. In a medium bowl mix the dry ingredients
4. In a large bowl mix the almond milk with vinegar and let it sit for a minute
5. Add the rest of the wet ingredients to the large bowl and mix
6. Add the wet ingredients to the dry and mix
7. Add the batter to the pan, sprinkle the pepitas on top
8. Place the pan in the middle rack and bake for 40-50 minutes
9. Check by poking the bread with a knife, if it comes out clean, your bread is ready!

Bon appétite