Pumpkin Bread

26 11 2008

This amazing pumpkin bread is the first thing me and my friend made on thanksgiving break, right now I’m eating it for breakfast and it is so tasty:)  Most people vote that this tastes a lot like gingerbread, but everyone who’s tried it loves it! For the eggs, I used 2 T ground flaxseeds mixed with 1/2 cup of warm water until gelled.

1 3/4 c. turbinado sugar
1 c. coconut oil, preferably a bit hard.
2 T ground flax seeds mixed with 1/2 c warm water until gelled
2 cups pumpkin
3 1/2 cup flour (all purpose gluten free)
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. each of cloves, cinnamon, nutmeg, allspice





Pumpkin Spice Muffins

22 05 2008

Try these tasty pumpkin muffins. I used maple syrup instead of honey for the sweetener. You could also use agave nectar, brown rice syrup, or molasses.








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