Over our past seven Christmas seasons together, Andrew’s mom Mimi and I have enacted this fun little tradition we fondly refer to as ‘bonding’. Taking weekend afternoons to handmake everything from apple sauces, to decorated sugar cookies, to seasonal jams for our closest friends and family members to open and dig in to. Magical little baskets piled high with our mason jars and sweets, Mimi’s pumpkin bread, coveted loaves of seasonal spice, are always the shining star.
Though I can’t take full credit for the bones of this pumpkin bread, a recipe held near and dear to almost every member of Andrew’s family, below you’ll find my slightly health-ified rendition of Mimi’s classic, a lightly spiced and wonderfully moist bread perfect for your anytime of day sweet tooth needs. Substituting chia seeds, coconut sugar and oil, and almond flour for those more processed and refined ingredients, this plant based and vegan pumpkin bread still upholds that holiday punch without leaving us begging for Santa sized pants. Best served warm, topped with a heaping dollop of crunchy nut butter, alongside my Must Try Pumpkin Chai or a pipping mug of joe, this is a homemade gift everyone on your list (yourself included!) will be thankful for.
Mimi’s Pumpkin Bread [makes 8 slices]
1 ¾ cups warm water
¼ cup chia seeds
2 cups coconut sugar
1 cup coconut oil, liquid
1 can (14 ounces) pumpkin puree
2 ½ cups whole wheat flour
1 cup almond flour
1 tablespoon baking soda
1 ½ teaspoons sea salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
Preheat oven to 350 degrees F, rack in the middle. Lightly grease a large loaf pan (or two smaller loaf pans) with coconut oil and cover the bottom with parchment.
In a small bowl, combine ¾ cups of water with chia. Set aside for 10 minutes, or until mixture forms a gel like consistency.
In a medium bowl, whisk together now gelled chia mixture with coconut sugar, coconut oil, and pumpkin puree.
In a large bowl, whisk together flours, baking soda, sea salt, and spices. Stir in remaining 1 cup warm water and pumpkin mixture until batter is well incorporated. Transfer to prepared loaf ban and bake for 90 minutes, or until the top of the bread is golden and bread is cooked through. Remove from heat and allow bread to cool to room temperature before slicing and serving.
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