Okay, I am not kidding when I say that this bread literally melts in your mouth. I decided to play around with some healthy ingredients, and whip up this healthy pumpkin bread. I usually always bake with Pamela’s GF baking mix. It’s easy and I love following the basic recipes on the back. I am actually blogging while on my way to Jacksonville. So, I will keep it short. 🙂
Basically, I’m not going to bake something in the regular, unhealthy version…ever! My mind immediately starts thinking of how I can make it healthy! With that said, I refuse to cook with regular sugar! Coconut sugar is the most perfect sugar substitute. It has a perfect 1 to 1 equivalency. Stevia is too bitter to bake with, and sugar is filled with empty calories that causes weight gain, along with many other harmful effects on your body. Coconut sugar contains Inulin. This fiber slows glucose absorption. This is why coconut sugar has a much lower glycemic index. It won’t cause a major blood sugar spike; forcing your body to spit out tons of insulin.
This is why I choose to bake with coconut sugar.
Also, I added a scoop of my vegan protein blend to the mixture. I lile
Here’s what you’ll need to make this scrumptious bread:
1 cup of Pamela’s GF baking mix
4 tbsp of melted Earth Balance (soy free) butter
16 oz. Organic canned pumpkin
1 cup of coconut sugar
1/3 cup chopped walnuts
1 1/2tbsp pumpkin pie spice
1 tbsp ground flax seeds
1/2 scoop of vegan vanilla protein powder (I like Vega One)
Directions: Mix all ingredients with a hand blender. Pour in to a greased bread pan. Sprinkle 1/2 tspn of coconut sugar over top, and 1 tsp. of cinnamon over top. Sprinkle a few more chopped walnuts over top to make it pretty. 🙂
Bake at 350 for 25 minute, or until golden brown.