Delicious Pumpkin Bread Recipe

Pumpkin Bread (Made In A Forest River Cherokee Trailer)

Perfect for a morning cup of tea or coffee. It’s sweet but not too sweet.

This is the bread that we got 3 slices out of before heading out on a run and to the gym for a workout during which time our chocolate lab Kona helped himself to the remainder. This bread was DELICIOUS. No kidding. I’ve got limited resources here (space constraints) and limited space in the oven.

ALSO: just a Pro-Tip from this Instant Pot girl… I created tons of pumpkin purée using my instant pot. It was too easy not to share. Simply wash, cut into pieces and IP for 15 minutes. Leave the skin on. Toss into a blender or food processor and ON LOW begin to puree it. You can use I t immediately (might wait for room temps) or freeze for later. We have been pouring it on top of our pet’s wet food (great health benefits for them too.). Here is a link to a great article about that

Baking in a trailer is TOUGH. The oven is a tiny thing with ONE line of burners directly down the center. This has been a challenge that has burned plenty of my creations. I think I’ve mastered it and we’re eating yummy baked goods again just like on Monticello with my giant convection oven! Note: you can choose gluten free or not.

Ingredients

Bread pan

1C Oat flour (gluten free)

3/4C Gluten Free Baking Flour

1t baking SODA

½ t baking POWDER

1/4 t salt

½ t nutmeg

¼ t ginger

½ t pumpkin spice

¾ C brown sugar

1 ¼ C pumpkin purée

¼ C coconut oil

½ banana, smashed

¼ c water

¼ c dried cranberries

⅓ c pumpkin pepitas (for the top)

Preheat Oven to 375

Prepare your loaf pan with either parchment, lightly greased and flour or use silicone baking dish (that is what I use)

Directions:

In a large bowl (if you have that option) combine Oat Flour to Brown Sugar. Whisk it until it is completely combined.

In a smaller bowl, whisk together the pumpkin through the cranberries.

One cup at a time, blend the dry ingredients into the wet. Add the next cup once the first is completely blended. Continue until all the dry ingredients are in the smaller bowl.

The mix will be sticky, not runny.

Pour or spoon mixture into baking dish and spread with a spoon.

Evenly sprinkle pepitas on top of bread.

Place in oven on right side, top most shelf. Bake for 25 minutes.

Move to other side (DO NOT TURN…JUST SCOOT IT OVER) the bread and bake for another 25 minutes.

Remove from oven and set to cool (15 minutes). Turn oven off.

Place on a cutting board and take a pic before your family (especially Husband Unit) start carving and devouring it! 🙂

27 October 2017

Forest River Cherokee

Vegan

Vegetarian

Gluten-Free (optional)

Pet link: https://animalwellnessmagazine.com/the-power-of-pumpkin/

Tuesday Muesli

Tuesday Muesli - YUM!
Tuesday Muesli – YUM!

Made a meal plan and so far I’m sticking to it.  Did my shopping and planning on Sunday.

It’s the ONLY WAY to do it – no matter how much I fight it.

This morning I made Muesli with what I had in my cupboard
(3 servings)

Part 1

1 C Bob’s Redmill Gluten Free Oats
1T flaked coconut
Chopped the following lightly:
1T raw pecan
1T raw cashews
2T raw walnuts
1T flax (ground)
2T raw almond

Part 2
1/4c dried cranberries
½ banana – sliced and chopped (to spread the sweetness)
3 large strawberries, chopped
½ apple chopped (skin on)
1/2t flaked coconut (on top of the above you bake)

Almond Milk
Drizzle of REAL maple syrup

THE PROCESS

1) Turn on oven, set to 350.  Set rack to the middle/lower portion of oven.

2) Prep an edged cookie sheet with parchment paper.

3) Place all Part 1 in a big bowl and blend with a fork.  Toss a lot.

4) Spread on cookie sheet.

5) Don’t wait for oven to be ready (preheated).  Bake for 3 minutes and then toss (I take the sheet out and lift the parchment edges and that seems to move it around nicely).  Place back in oven and bake for another 3 minutes.

6) Coconut will brown fast, don’t leave this alone or your’ll ruin it all.

7) Remove and place in a big bowl.

8) Scoop out 1/3c for a “serving” and add Part 2 on top.

9) Once you’ve got both parts in your bowl add milk THEN drizzle maple syrup.

You could put this on top of plain yogurt too.

Approximately 400 k/cals for a serving (depending on your toppings and whether you use nut, rice, dairy milk or yogurt)

Serving size 1/3 cup of Part 1.

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