Oil-Free Pumpkin Bread (Live. Love. Learn. Eat.)

Oil-Free Pumpkin Bread 2 Ways

Source: Live. Love. Learn. Eat.

Pumpkin Gingerbread or Pumpkin Ginger Muffins

Sweet and moist with a perfect touch of ginger and spices.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ginger
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/3 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a lightly greased or baking cup lined muffin pan, filling each muffin cavity 3/4 of the way full. Bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.

Molasses Pumpkin Bread or Muffins

This loaf has a nice touch of molasses to give it a richer flavor as well as a host of many minerals.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/4 cup blackstrap molasses
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a non-stick muffin pan and bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.