This is a recreation of the conversation preceeding this recipe.
Me: “I want to make pumpkin bread and zucchini bread. What is pumpkin bread and zucchini bread had a baby?”
Monkey Man: “I don’t know about that.”
Me: “It’ll be good, trust me. What should I call it? Harvest bread?”
Monkey Man: ” No, October Awesome Bread.”
And so it was. This recipe really is a combo pumpkin bread and zucchini bread. I wanted to play around with sweet potato flour and I thought the flour would blend well with the pumpkin spice cake. It actually rises nicely – I made one dozen muffins and one loaf of bread. Personally, I like the loaf better (I think it’s moister), but Monkey Man liked the muffins better. Think of it as choose your own adventure 😛
And this recipe is really pretty “no guilt”. A double batch contains over 5 cups of fruits and vegetables. I also added hemp protein powder for a little extra protein – you could also add your favorite protein powder (natural or vanilla flavored); then the muffins almost become a real breakfast 🙂
For this recipe, you will need:
3/4 c. almond flour
1 1/2 c. sweet potato flour
3/4 c. tapioca flour
1 t. baking powder
3 t. baking soda
1 1/4 c. honey
3/4 c. palm sugar
1 t. salt
1-16 oz. can pumpkin
1/2 c. melted coconut oil
3/4 c. applesauce, unsweetened
2 T. vanilla
1 c. chopped walnuts
3 c. shredded zucchini squash and summer squash
6 T. hemp protein
2 1/2 t. cinnamon
1 1/4 t. nutmeg
1 t. ground cloves
1/2 t. ground ginger
1/2 c. pumpkin seeds (shelled)
Preheat the oven to 350 degrees F. Note, makes two loaf pans or 24 muffins (or some combination thereof).
First, in a large mixing bowl, blend the sugar and oil.
Then add eggs, pumpkin, applesauce, and vanilla and mix well.
Then add shredded squash and mix.
Next, add the spices and hemp protein powder to the mixture.
Finally, add the flour mixture in two additions and mix well.
For loaf pan, grease with coconut oil. Fill loaf pan. Or, for muffins, line a cupcake pan with paper or foil cups. Fill the cups to the top. Sprinkle with pumpkin seeds before putting in oven. The pumpkin seeds will actually roast as they bake.
Bake for approximately 50 minutes for muffins and approximately 70 minutes for loaves. Check doneness with toothpicks or a knife.
I really enjoyed heating the bread just a tad (like 30 seconds in the microwave) and spreading a maple butter (bland maple syrup and ghee or butter) on it. Yum!
You could also make a simple maple glaze with water, maple syrup and some confectioner’s sugar.
Or have fun by adding dried fruit or different nuts to the mixture.