Pumpkin Bread

This Dairy-Free Pumpkin Bread is moist, flavorful, and perfect for a cozy afternoon snack or dessert. Infused with warm spices and pumpkin puree, it captures the essence of fall in every bite.

Ingredients

• Pumpkin puree - 120 grams
• All-purpose flour - 100 grams
• Brown sugar - 50 grams
• Maple syrup - 30 grams
• Coconut oil - 30 grams (melted)
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Water - 30 ml

Steps

1. Preheat the oven to 175°C (350°F) and grease a small loaf pan.
2. In a large mixing bowl, combine the pumpkin puree, brown sugar, maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the water to achieve a smooth batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

• Calories: 220
• Protein: 2 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.03 L

Health Benefits

• Rich in fiber which aids digestion.
• Contains antioxidants that may boost immune health.

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