I stumbled across this recipe recommended for women in labor, and was so fascinated by the healthful ingredients and the unusual blend of flavorings I had to try it. Wow, is this moist and tasty! You get the best of both cake and bread—lots of nutrition without refined sugars. Great for breakfast or dessert!
3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1 15-oz. can pumpkin puree
3/4 cup coconut oil, melted and cooled but still liquid
zest from 2 large oranges
1/4 cup molasses
1 teaspoon almond extract
3/4 cup honey and/or maple syrup
1 1/2 cups peeled, grated apple (about 1 very large apple)
1/2 cup very finely chopped walnuts or pecans
1 large carrot, finely grated
1/4 cup finely chopped dates or raisins
Preheat oven to 350° and grease a Bundt pan, 24 muffin tins, or two 9” × 5” loaf pans.
Sift the dry ingredients together in a large bowl. In a separate bowl, lightly beat the eggs, then blend in the pumpkin, coconut oil, orange zest, molasses, almond extract, and honey and/or maple syrup until smooth, using a whisk or a mixer.
Pour the wet ingredients into the dry ingredients and mix well. Add in the grated apple, nuts, carrots and raisins. Smooth batter into prepared pan and bake until a skewer inserted in the middle comes out clean. For a Bundt pan, allow 50-70 minutes, about 10-12 minutes for muffins, and about 30 minutes for loaf pans—or until the cracks in the top are no longer wet and doughy. Don’t overbake!
Kitchen Hint 1: I placed the apple, walnuts, carrot, and raisins in the food processor with the blade and processed them all at once. Quick and easy! This recipe freezes well.
Kitchen Hint 2: In a pinch, you can use canola oil instead of the coconut oil, and you can mix/match honey and maple syrup, as long as your total is 3/4 cup.