This is a simple recipe that can be used without needing too many kitchen appliances and is actually pretty light with the addition of unsweetened almond milk, pumpkin, and coconut oil. Sweet and simple with the addition of cinnamon sugar to the top makes this a great bar cake for a crowd. Nutritionally about 140calories per 1X1 in slice
•2 cups flour
•1/2 – 3/4 cup sugar
•2 teaspoons baking powder
•1/2 teaspoon baking soda
•2 teaspoons pumpkin pie spice mix or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
•pinch of mineral salt
•1- 2 teaspoons vanilla extract
•1/3 cup water or unsweetened almond milk (at room temp)
•1/3 cup coconut oil (melted), or vegetable oil of choice
•1 can (15oz) 100% pumpkin puree
Preheat oven to 350 degrees F.
In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a small bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Don’t over mix but be sure there is no flour clumps. Mine was very thick. Taste batter adjusting flavor or sweetness to your liking. Pour batter into a lightly greased loaf pan. Bake for 55 – 60 minutes. I used an 8X8 pan and cooked about 30 minutes.
Once done, remove from oven, let cool slightly before serving. Let cool completely before storing.