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Right now we are in between the farming seasons; it’s neither winter nor spring – but rather somewhere in-between. Some states have some seasonal produce coming out at local farmer’s markets but here in Ohio, that is just not the case. So you can all imagine our surprise when we came across (3) 32oz canned of pumpkin puree for less than $1.00 each. This natural puree (not to be confused with pumpkin pie puree) was found at Sam’s Club in the cooking supplies aisle, apparently it is always for this price. It’s a great savings compared to almost double the price in local grocery stores in our area.

Once we got home I remembered a recipe that I had seen on one of my daily favorite websites, Alien’s Day Out.  I had been meaning to try this recipe since October but for some reason it had been shuffled around and I had missed it during pumpkin season. Never one to lose out on a good looking recipe, I made this one day for breakfast and was really thrilled with the outcome. It was moist, flavorful but not overpowering with spice, just the perfect blend of everything together. We froze half the bread and munched on the other half through the whole week. Both kept fresh, moist and full of flavor then entire time – we ended up eating the froze a few weeks later and it was just the same as the first day.

If you love pumpkin as much as me, I urge you to try this amazing recipe and maybe even go check out Mipa and her adorable pet bunny at her site. For now, try this recipe and you will soon fall in love with it as much as I did – you won’t be sorry.

Vegan Pumpkin Spice Bread Recipe (With my personal changes)
1 3/4 cup flour (I used plain non-bleached white)
3/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 ½ tsp cinnamon
Dash of Cardamom
2/3 cup pumpkin puree
1/2 cup plum applesauce (homemade, it’s what I had)
1/4 cup canola oil

1. Preheat oven to 350 degrees F
2. In a large bowl, sift and mix all dry ingredients together
3. In smaller bowl, mix all wet ingredients together
4. Add the wet to the dry, and gently fold together with a spatula. Halfway through folding, you can add some pumpkin seeds, if using. Mix until everything is just incorporated. Don’t over-mix.
5. Pour into a loaf pan, and sprinkle some pumpkin seeds over the top.
6. Bake in oven for about 40 minutes, or until an inserted toothpick comes out clean.
7. Let rest in pan for about 20 minutes, then invert onto a cooling rack. nom nom nom~~

Mipa over at Alien’s Day Out has some other amazing recipes, so please go ahead and check out her site HERE.

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