I’m really not a model baker.
Baking is all about ratios, following directions, and science. For me, baking is about adding an assortment of ingredients to a bowl, throwing it in the oven, and hoping that what comes out is edible.
Somehow most things seem to turn out for me so I’m gonna keep doing it!
This month’s Recipe ReDux is all about quick breads.
Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
I planned for this bread to come out light and crumbly, of which it did not. It came out rather dense and moist. The flavor is still wonderful, and it’s been a great afternoon snack (and midnight snack) for me!
I have no excuse for completely slacking on posts lately although I have been working on some behind the scenes stuff. I’ve also been pretty busy with basketball practice starting. I’ve cut way back on my other job (making pizza!) so I think the blog might become more of a priority in the near future! I have some fun and exciting things coming up to share. 😊
For now, enjoy this Healthy Pumpkin Bread! And I mean… look at those studs of chocolate. 😍
- 1/8 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup applesauce
- 1 cup pumpkin
- optional: 1 tbsp molasses
- 1 1/2 cups spelt flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp chia seeds
- 1 cup chocolate chips
- Preheat oven to 350F. Add all of the wet ingredients to a large bowl and stir until combined.
- Add in the dry ingredients except chocolate chips and stir until just combined. Try not to overmix or it will get tough. Then add in the chocolate chips.
- The batter will be thicker than regular quick bread batter. Transfer it into a greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let cool before slicing! Store for 1-2 days on the counter before transferring to the fridge (or freezer!)
- This bread isn't super sweet - more of a feel-good afternoon snack! A smear of peanut butter on it is pretty tasty 🙂