Pumpkin Trail Mix Bread

still have trail mix left over from spring break, where I was responsible for feeding a group of 12 people for a week. Something had to be done with the trail mix, so why not bake it into pumpkin bread. Pumpkin bread is most definitely appropriate to eat during the month of May, despite what people tell you about its being an autumn food.

This recipe comes from here (hell yeah its vegan). But since I don’t have maple syrup (always extraordinarily expensive) I used agave. And since I didn’t have brown sugar, I used regular sugar combined with a tablespoon of molasses. Also, instead of boring old walnuts, I threw in said trail mix. The salty peanuts and chocolate chips worked very well in this bread. I think I am going to start making trail mix everything bread (banana, pumpkin, zucchini, etc). Its kind of like those “kitchen sink” cookies. But maybe not quite as kitchen sink-y. Anyways…

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Ingredients: (for 1 loaf)

  • 1 C AP flour
  • 3/4 C whole wheat flour
  • 1 C sugar
  • 1 T molasses
  • 1 t baking soda
  • 0.5 t baking powder
  • 0,5 t salt
  • 0.5 t nutmeg
  • 0.5 t cinnamon
  • 0.5 t allspice
  • 0.25 t cloves
  • 1 C pumpkin puree
  • 0.5 C oil
  • 3 T agave
  • 3 T almond milk
  • a generous 0.5 C trail mix (consisting of almonds, peanuts, raisins, chocolate chips, and date pieces)

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Method

  • preheat the oven to 350 and grease a loaf pan
  • In a large bowl, mix the dry ingredients: flour, sugar, baking soda and powder, salt, and spices
  • In a smaller bowl, mix together the wet ingredients: pumpkin, oil, agave, and almond milk
  • Add the wet ingredients to the dry ingredients and combine until moistened. Don’t over mix or overwork the dough; it will be thick and its OK if a few tufts of flour remain (just not huge clumps)
  • fold in the trail mix, again taking care not to over mix. Over working the dough causes to much gluten to form and will yield a chewy loaf instead of one with a delicate crumb
  • Pour the dough into the loaf pan and flatten out with a spoon. Lick the bowl clean
  • bake for 45-50 minutes until an object (knife of toothpick) inserted into the middle comes out clean
  • Cool for a few minutes in the pan, then loosen the loaf and finish cooling on a rack. Its yummy warm with melty chocolate chips, and is a great snack the next day too
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