Pumpkin zucchini bread

PumpkinbreadI make this bread or variations of it almost every week to have for breakfast. This is a quick bread, but it’s not sweet. It’s intended to be eaten with a nut butter or nut cheese.

This bread is super simple to make and versatile. I’ve substituted applesauce or mashed banana for the pumpkin and mixed up what other fruits and nuts I add. Use your imagination; just don’t mess with the chemistry – the basic mix of flours, baking soda and milk!

Lately I’ve been adding chickpea flour (a/k/a besan or gram flour) to amp up the protein content.

Ingredients

Dry ingredients

2/3 cup regular flour

1/3 cup chickpea flour

½ cup cornmeal

1 tsp baking soda

2 Tbsp chopped walnuts

1 Tbsp pepitas (shelled pumpkin seeds)

1 Tbsp raisins

1 tsp cinnamon

½ tsp allspice

½ tsp cloves

Wet ingredients

1 cup plant milk

1 tsp vanilla

¼ cup molasses

½ – 2/3 cup pureed fruit (in this case pumpkin, but try apple sauce or mashed banana)

½ cup fresh fruit (e.g. here I used grated zucchini, but try berries, diced apples or pears etc)

Directions

Preheat the oven to 350. Grease a loaf pan.

In a large bowl, mix the dry ingredients together.

In a smaller bowl, mix the wet ingredients together.

Pour the wet ingredients into the dry ingredients and mix to incorporate but no need to mix well. Pour into the loaf pan and bake for 45 minutes. A fork inserted in the loaf should come out clean.

TIP: Pumpkin tends to come in big cans. I dole out 1/2 cup portions of pumpkin in freezer bags and store it in the freezer for up to 4 months. This way, you waste nothing and always have pumpkin when you need it. Ditto zucchini – that grated zucchini in this loaf is from September’s harvest.

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