No-oil Pumpkin Spice Bread

Happy Solstice everyone! My baking skills have been off the charts lately! I must admit I don’t usually like desserts without some oil, particularly cakes and cookies. But in the interest of eating as healthy as possible and giving the oil naysayers more options in my upcoming cookbook (which by the way you can pre-order already on Amazon. You know what you’ll be giving for Christmas presents next year!), I came up with this uber-healthy pumpkin bread just in time for the holidays! It could be considered a breakfast treat or a dessert I suppose. It tastes amazing and is super moist even though there is no oil!! You’re welcome 😉

No-oil Pumpkin Spice Bread
Makes 6 to 8 servings

1 cup brown rice flour
1 1/4 cup barley flour (spelt or other whole grain flour is fine)
2 teaspoons pumpkin spice mix
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cup coconut palm sugar
3 tablespoons unsweetened plain soy yogurt
1 (15 ounce) canned pumpkin
1/4 cup unsweetened applesauce
2 teaspoons vanilla flavoring (or extract is fine)
1/2 cup grain-sweetened chocolate chips (or regular ol’ vegan choc chips)

Directions:
Preheat oven to 350 degrees F. Whisk together first six ingredients in a medium bowl. In another bowl whisk together the rest of the ingredients except chocolate. Fold in wet to dry ingredients and mix until well combined. If using chocolate chips fold them into the batter. Pour into lightly oiled 8×8 baking dish and smooth over the top. Bake for 60 minutes. Test with a toothpick and if it comes out clean the cake is done.

What is your favorite winter dessert or comfort food?