Ginger Pumpkin Bread
This moist quick bread is full of spices and is made using whole wheat pastry flour to offer a wholesome tenderness to the loaf.
Overview
Total time: 01 M
Servings: 12
Calories: 180
Ingredients
- 1/4 cup almond or soy milk
- 1/3 cup coconut oil melted
- 1 cup pumpkin puree
- 1 medium apple cored
- 1 tbsp. ginger root peeled
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 1/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 1.67 cups whole wheat pastry flour
- 3/4 cup sucanat or granulated sugar
Nutritional Information
- Serving Size: 1 slice
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 190mg
- Carbohydrates: 29g
- Fiber: 3g
- Sugar: 14g
- Protein: 2g
Instructions
- Preheat oven to 350°F.
- Add first 8 ingredients to WildSide+ jar and secure lid.
- Blend on a Medium speed for 50 seconds.
- Add the remaining ingredients and secure lid. Press "Pulse" 6-8 times to incorporate dry ingredients. You may need to stop blending and mix batter with a rubber scraper to complete blending.
- Using a spatula, scrape down sides of jar and add batter to a greased 8”x4” loaf pan.
- Bake for 45-55 minutes until done.
Note: To make in a FourSide jar, follow the same instructions, just know that the dry ingredients may not incorporate very well and need to be mixed by hand with a spoon or rubber scraper.
Notes
Fold in 1/2 cup of your favorite nuts and/or chocolate chips before baking.
This is an excellent recipe! I baked it the full recommended time (55 minutes) plus 3 minutes to pass the toothpick test. It rose beautifully and is moist and delicious. My family and friends gobbled it up and asked for more! When I read the review I knew to increase the cook time as there were no ingredients that should have resulted in a mushy bread.
I would recommend this recipe to anyone looking for a healthy alternative to banana or zucchini bread. An added bonus? It only took me 5 minutes of prep time and no dirty dishes other than my Wildside+ jar and my loaf pan. I love to cook and adding the Blendtec to my kitchen has only added to that joy. Thank you!
I Loved this recipe. We did it into muffins instead and my hubby and little girl ate them so fast. I am back to make more.
this was too mushy, more like pumpkin pie than a bread. Won’t make this again.
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