'Tis the season of pumpkin spice! This recipe is delish - approved by pregnant and postpartum mamas as well as toddlers and papas! My kids love this bread as a snack after school with cream cheese or almond butter spread on top for some added protein.
NOTE: If you are making your own pumpkin puree, make sure to cook the pumpkin until very soft, and then puree it in a food processor or blender to get all the lumps out.
1 3/4 cups (245 g) unbleached all-purpose flour (substitute gluten free flour blend, or almond meal) 1 tsp (5 ml) baking powder 1 tsp (5 ml) baking soda 1/2 tsp (2.5 ml) ground cinnamon 1/4 tsp (1 ml) ground nutmeg 1 pinch ground cloves 2 (30 ml)Tbsp ground flax seed 3/4 cup (170 g) unsalted butter OR coconut oil, softened 3/4 cup (170 g) lightly packed coconut sugar, or 1/2 c honey 3 eggs 1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see NOTE above) 1/2 cup (120g) fresh or frozen blueberries
With the rack in the middle position, preheat the oven to 350°F (180°C).Butter and flour one 10" cake pan, OR two loaf pans, OR one 12-muffin tin.In a bowl, combine the flour, baking powder, baking soda, flax seed and spices. Set aside.In another bowl, cream the butter and sugar with an electric mixer.Add the eggs, one at a time, beating until smooth.Add the pumpkin purée and beat until incorporated.With a wooden spoon, add the dry ingredients.Add blueberries, stir to distribute evenly.Spread the batter evenly in the prepared pans.Bake for about 30 minutes (20 minutes for muffins) or until a toothpick inserted in the center of the cakes comes out clean. Let cool for 10 minutes. Cut a slice and enjoy in its simple glory or with a little something (butter, jam, cream cheese, nut butter) on top!