Hawaiian Pumpkin Bread

I know it’s not technically pumpkin season anymore…and technically this is a breakfast recipe, not a dessert…and techinically, I don’t care because it’s delightful. This recipe is vegan-friendly, but you can make it with real eggs if egg replacer freaks you out or if you can’t locate it. The bread is really soft and moist so I feel the addition of real eggs may toughen it a little…but again, if you can’t handle the idea of egg replacer, by all means, give it a shot. Don’t alter the chocolate though. Milk chocolate won’t enhance the pumpkin flavor but instead make it too sugary while semisweet or carob chocolate chips will give it a rich, sinful taste. I’m not even sure how this is a (healthy) breakfast recipe because it feels like I’m cheating every time I indulge in it early in the morning.

Stuff You’ll Need

Makes 8-10 servings

  • 2 cans pumpkin
  • 1 1/2 cups granulated sugar
  • 2 eggs, or 2 eggs’ worth of egg replacer
  • 1 cup almond milk
  • 3/4 cup safflower oil
  • 1 tsp vanilla extract
  • 4 cups spelt flour
  • 3 tsp baking soda
  • 3 tsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 3/4 cup semisweet or carob chocolate chips
  • 1 cup whole macadamia nuts
  • 1/2 cup unsweetened coconut flakes (optional, but lovely)
  • 1 13″ x 9″ cake pan

How to Do It

  1. Preheat the oven to 350 degrees F, and lightly grease a 13″ x 9″ pan.
  2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, 1/2 cup of the chocolate chips, and the macadamia nuts in a large mixing bowl, and set aside. Whip the pumpkin, sugar, eggs, milk, oil, and vanilla extract in a separate mixing bowl until the ingredients are blended.
  3. Gradually add the wet ingredients to the dry ingredients until just combined.
  4. Pour the batter into the greased cake pan, and spread evenly with a rubber spatula or wooden spoon. Sprinkle the remaining chocolate chips and the coconut flakes over the top of the batter.
  5. Bake for 50 to 60 minutes or until the top of the cake springs back when pressed lightly.
  6. Remove from the heat, and cool in the pan for 15 minutes before moving to a wire cooling rack.

Recipe adapted from Alicia Silverstone’s The Kind Diet.

Tip: The ingredients are the key to this recipe. Spelt flour is much finer than all-purpose flour so it produces a softer product than the same amount of white flour would so don’t try to replace it with an equal amount of all-purpose. Plus it’s healthier with fewer carbs. 🙂

Extra Tip: For a little extra indulgence, add some whipped cream or ice cream.

Comments

  1. This looks good. I’ve never used spelt flour but this recipe makes me want to buy it. Can you use applesauce to replace the oil?

    • I’m not really sure about the apple sauce. I don’t see why not, though safflower oil is super healthy and makes a good addition. Spelt flour can be found in the natural foods section of some grocery stores or in natural food stores, like Whole Foods. Keeps you from feeling that heavy, sleepy feeling that loads of white flour gives you!

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