Healthy No Fat Pumpkin Bread

I am so very happy to have found this recipe!  I have made it twice in 4 days and may make some more tomorrow...it is THAT good.  It is a vegan recipe, but it would be a keeper even if I were not vegan.  It is a recipe by Happy Herbivore that has been getting lots of attention on twitter, so I am not the only one who loves it.  

Speaking of Happy Herbivore, I have browsed her cookbook and it is GREAT...hint, hint for whomever has my name for Christmas..:)

Back to the bread..it was super moist but had a nice crunch on the sides and bottom.  Loved that.  I cut the brown sugar down to 3/4 cup, that was plenty.  I used almond milk.  I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe.  It is amazing how much cheaper a recipe is with no butter and eggs!

Pumpkin Bread Recipe

Servings: 12

 The Happy Herbivore Cookbook (p. 52)

Ingredients:

• ½ tsp baking powder
• 1 tsp baking soda
• 2 cups whole wheat flour
• 2 tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 tbsp pure maple syrup
• 1 cup brown sugar
• 15 ounces pumpkin
• ¼ tsp lemon juice
• ¼ cup non-dairy milk

Instructions:

Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.