Saturday, November 8, 2014

Heart-Warming Pumpkin Zucchini Bread

After a melancholy foggy afternoon, the only thing I wanted last night was something warm and comforting.  For dinner, I had several slices of this delicious bread after a bowlful of pureed garlic cauliflower (another delicious recipe I'll share another time).  When it's dark and cold, and you need a little pick-me-up, this is a great recipe.  It makes a great gift as well and I'll definitely be taking some bread with me when I see my twin sister and mother soon.

When your world gets turned upside down and you can't say, go for a run, I highly recommend baking.  It's therapeutic and yields a tasty tangible result.  I wanted to fill the house with the scent of fall: pumpkin and spice, and was not disappointed by either the aromas or the result of this fantastic bread.  Feel free to make some tweaks: suggestions are below.  For a healthier option you can omit the nondairy chocolate chips but be warned: they make the bread taste pretty great!

Heart-Warming Pumpkin Zucchini
yields 1 loaf or 4 mini loaves


2 cups gluten-free all purpose flour such as Bob's
2 teaspoons baking powder
1/8 teaspoon sea salt
1-1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup (heaping) pumpkin puree
1 cup zucchini, shredded
1/2 cup pure maple syrup
1/4 cup applesauce
1/4 cup coconut oil, melted
3/4 teaspoon pure vanilla extract
1/3 cup nondairy mini chocolate chips (optional)
1/3 to 1/2 cup pumpkin seeds, for garnish


1.  Preheat oven to 350 and spritz loaf pan(s) with coconut oil or nonstick spray.
2.  Sift or whisk dry ingredients together; set aside.
3.  Melt coconut oil and stir together all wet ingredients, then pour the wet ingredients into the dry, mixing well.  Add a little pumpkin or water if mixture is too dry, and stir in chocolate chips if using last.
4.  Pour into pan(s), sprinkle seeds on top and bake for 34 to 38 minutes or until an inserted toothpick comes out clean.
5.  Let cool slightly, remove from pans and let cool further on a wire rack.  Enjoy warm or store in an airtight container once fully cooled

**tips** for those with lots of allergies, choose a corn-free baking powder option such as Ener-G or Hain Featherweight baking powder.  Enjoy Life makes a great rice mini chocolate chip, and Bob's Red Mill is an easy gluten-free flour option without xanthan gum, but feel free to play around to your taste.  For a healthier option, omit the chocolate chips or reduce the maple syrup, adding more pumpkin to compensate.


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