Blender Pumpkin Bread

My blender came with a little recipe book, which I've hardly ever even looked at. The other day I was leafing through it and stumbled upon this most excellent recipe for whole wheat, sugar-free, oil-free, vegan pumpkin bread! Impossible, you say? It's delicious, and the texture is perfect. And it's easy!

Note: this recipe is made for a blend tec and the recipe is written accordingly. But if you don't have a blend tec, you can totally still make this in a regular blender. When it says to select the "batters" setting, simply blend it for 30 seconds or so until fully combined. 

Vegan Pumpkin Bread

Fresh Blends Cookbook

1 1/2 C whole wheat flour

1/2 C rolled oats

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1/2 C walnuts

1/2 C raisins

1/3 C water

1/3 C soy/almond/rice/oat milk

3/4 C maple syrup, honey, or agave

1 C pumpkin puree

1/2 apple, cored and halved

1 1/2 T flaxseeds

1. Preheat oven to 350. 

2. Add first 8 ingredients to jar and secure lid. Pulse 3-5 times to sift dry ingredients. Dump into a mixing bowl. Add walnuts to the jar and pulse 3-5 times until chopped. Add to dry ingredients.

3. Add raisins to dry ingredients. 

4. Add remaining ingredients to jar and secure lid. Select "batters" (or just blend for 30 seconds or so until fully combined). 

5. Pour wet ingredients into mixing bowl and incorporate wet and dry ingredients. 

6. Pour batter into greased 8"x4" loaf pan and bake for 45-50 minutes or until toothpick comes out clean. 

Note: this is not very sweet--it's super yummy with some earth balance or other butter replacer on it. For a sweet option, omit raisins and walnuts and add chocolate chips instead!