Apple Pumpkin Bread

Healthy, whole-grain, vegan, breakfast bread

It's been a couple months since I've been able to actually bake and come up with my own recipe! My weeks have been full of going to class, studying, and spending quality time with my friends and I've loved every minute of it. However, it felt good to be back in the kitchen, baking up a storm this weekend.

What better way to start of the fall season, but with apple pumpkin bread? I love all things pumpkin and cinnamon around this time of year! Couldn't resist throwing in some chopped up apple, too! You won't want to stop eating this bread! It's packed with lots of nutrients and fiber, and it's whole-grain, refined-sugar free, and vegan!

To save on money, I try to buy foods that are in season. Fruit can get especially expensive during the colder months; some of my go to favorites during the fall: apples, pears, and oranges. When I'm craving berries, I usually buy them from the frozen section to save even more while also buying what I want.

This bread is bursting with flavors and makes the house smell just like pumpkin pie. The batter itself doesn't rise much, so the batter is more dense than other breakfast breads, but just as tasty. The pumpkin helps keep the bread moist; while, the chunks of apple that are around the edges of pan get all caramelized and soft by the time the bread is fully cooked. They add a little bit of needed texture too along with the walnuts. To switch things up a bit, I baked them in mini loaf pans.

Have it for breakfast, toasted and topped with peanut butter and served with some eggs or for dessert dressed up with a little coconut whipped cream! Enjoy!

Now for the recipe:

Apple Pumpkin Bread

12 servings

Ingredients:

1 1/2 cup whole wheat pastry flour

1/2 cup old-fashioned rolled oats

1/2 teaspoon baking soda

1 tsp ground cinnamon

2 tsp pumpkin pie spice

1/4 tsp salt

1/4 cup maple syrup

2 flax eggs

1/3 cup unsweetened almond milk

1/4 cup coconut oil, melted

1 cup pumpkin puree

1 apple, finely chopped

1/4 cup walnuts, finely chopped

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Spray three mini loaf pans with coconut oil and set aside.

2. In a large bowl, combine the whole wheat pastry flour, rolled oats, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until well combined.

3. Form a well in the center of the dry mixture. Add in the maple syrup, flax egg, almond milk, coconut oil, and pumpkin puree and mix with a spatula until almost combined. Add in the apple chunks and walnuts and mix until just combined.

4. Evenly distribute the batter into three mini loaf pans. Place in the oven and bake for 40-45 minutes or until a tooth pick comes out clean. Allow to cool for at least 5 minutes then remove from loaf pans and place on a cooling rack. Allow bread to fully cool before slicing. Enjoy!

5. Store in an airtight container for up to 3 days or in the freezer for up to a month. I like to pre-slice mine before freezing, so I don't have to thaw out a whole loaf in order to have a quick snack.