Pumpkin, coconut oil+milk+flakes, pecans. No dairy, no eggs, no processed sugar. You got my full attention, Vegan Pumpkin, Pecan & Coconut Snack Bread. And you are perfect for school snacks too?! And kids like you?! Now you really have my attention! Pumpkin and coconut is a mind blowing combination. This snack bread came out so flavourful and moist, soft and crunchy at same time! I also added flax seeds for extra fiber and Omega 3 boost.
Vegan?! I realized this bread is vegan only after my neighbour dropped by. I couldn’t remember if I added eggs or dairy, until I started “selling” her on my pumpkin snack bread. She dropped by with some leftover “normal” baked goods and pizza. Later on that night, she texted me “That pumpkin bread…you are killing me!”. You know what I said?! “You are killing me 3 times faster”, cause this bread is just sooo healthy and guilt-free.
I’m not vegan but I definitely appreciate vegan and vegetarian meals here and there.
I don’t know if I’m even supposed to refer to the original source of the recipe if I changed 10 ingredients and their volumes. But I will tell you the story anyways. Did you hear about my 6 camping trips this summer yet? I mean, me, kids and Alex in a tent trailer, 6 times, over 3 month period, for as long as 8 days?! One time it was plus MIL for 3 days. Amazing we are still married!
So, the last camping trip was 8 days. I made sure I stocked up on my favourite magazines from the library. I’m cheap, I don’t buy magazines. Honestly, waste of money. Just borrow them.
In one of the Clean Eating magazines was this peach pecan snack bread. As soon as I saw it, I had my heart set on it. I had to have it! You know why? Because the ingredients were so darn simple. The recipe loses me as soon as I see spelt flour, fresh marjoram or even better liquid cane syrup on the ingredients list. Sorry, too complicated.
White whole wheat flour, cornmeal, dates, coconut milk, pecans…Whoa, I knew I and you guys would love it right away. And the idea of making the snack bread instead of the traditional loaf, really appealed to me. Perfect for a quick snack and school lunches!
Now on to variations and ingredients. You can use finely shredded coconut flakes. I just happened to have sliced ones. Just make sure they are unsweetened, unsuplhured and preferably organic. So much better for you. Use any kind of dates, don’t have to be Medjool. Flax seeds are optional, are OK to skip if you are out. White whole wheat flour can be substituted with whole wheat pastry flour. I’m pretty sure you can get away with any flour in this recipe, the bread might not rise as much or be denser. Don’t confuse pumpkin puree with pumpkin pie filling, totally 2 different things. Coconut oil can be subbed for olive oil.
That’s it. Pretty easy. Enjoy!
- 3/4 cup light coconut milk, canned
- 1/2 cup almond milk, unsweetened
- 1 tbsp coconut oil
- 17 dates, pitted
- 1 cup pumpkin purée, canned (not pumpkin pie filling)
- 2 tsp pure vanilla extract
- 1 cup cornmeal
- 1 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 tbsp flax seeds, ground (I used roasted)
- 1/2 cup pecans, chopped & divided
- 1/4 cup coconut flakes, unsweetened
- Cooking spray (I use Misto)
- Preheat oven to 375 degrees F. Line 8 x 8 square baking dish with parchment paper, spray with cooking spray and set aside. I used metal dish.
- In a blender, blend until kind of smooth coconut milk, almond milk, coconut oil, dates, pumpkin puree and vanilla. The idea is to chop the dates finely and combine with the rest of the ingredients. Set aside.
- In a medium bowl, add cornmeal, flour, baking soda, baking powder, cinnamon, flax seeds, 1/4 cup and pecans. Mix until combined, breaking any lumps of baking powder (usually) with spatula. Add wet ingredients from the blender and mix gently, just enough to combine.
- Pour batter into the baking dish, levelling with a spatula. Sprinkle with remaining 1/4 cup pecans and coconut flakes, press gently on the topping to make sure it won't fall off after and bake for 30 minutes. Transfer bread from the baking dish to a cooling rack, holding onto the sides of the parchment paper and let cool for 30 minutes. Cut into 16 squares using serrated knife.
Servings Per Recipe: 16 squares
Amount Per Serving = 1 square:
Total Fat: 6.3 g
Cholesterol: 0.0 mg
Sodium: 22.0 mg
Total Carbs: 22.6 g
Dietary Fiber: 3.8 g
Sugars: 6.6 g
Protein: 2.7 g
WW Points+: 4