Gingerbread is great. It has sugar and spice and everything nice. And since pumpkin is nice, it belongs in this bread.

This bread is incredibly moist, mostly thanks to the pumpkin. It also has a nice amount of spice and sugar. You can probably use 100% whole wheat flour if you want, but I haven’t tried that yet.

By the way, you can add some nutmeg or cloves in here if it suites your fancy. I didn’t even think about that when I was making it. Neither did I miss it, but you might.

Thanks for stopping by! Hope you all enjoy the bread.

Sarah 🙂

Pumpkin Gingerbread

Servings: 1 loaf
Preparation Time: 15 minutes

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1/3 cup milk
• 1 cup pumpkin
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 3/4 cup organic unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

Preheat oven to 325 degrees F. Grease a loaf pan with extra coconut oil.

In a medium-sized bowl, combine oil, sugar, and egg. Whisk until smooth. Add milk to blend. Whisk in pumpkin and spices.

In another bowl, combine remaining ingredients and stir to combine. Add to pumpkin mixture and whisk just until blended but still on the lumpy side.

Pour batter into pan and bake in preheated oven for about 1 hour or until toothpick inserted into center comes out clean.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Easy Coconut Macaroons

Servings: 20
Preparation Time: 20 minutes

Ingredients:

• 3 cups shredded coconut
• 1/2 cup almond butter
• 1/2 cup brown rice syrup
• 1 tablespoon vanilla extract
• 2–3 tablespoons water

Directions:

Preheat the oven to 275 degrees F. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist, yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper–lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe and photo submitted by Evan, Marlborough, MA.

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Vegan Chocolate Truffles

Servings: 18

Ingredients:

• 8 dates, lightly soaked
• 4 ounces cocoa butter
• 2 ounces coconut oil
• 1/2 cup brown rice syrup
• 3/4 cup cocoa powder + more for dusting

Directions:

If your dates are stale, soak them in water for up to 30 minutes and dry to make sure they’ll blend.

Add the cocoa butter and coconut oil into a food processor and blend until soft and emulsified. Add the dates and sweetener and continue to process until the dates have formed a paste. Add in the cocoa powder and blend until mixed.

Move to the refrigerator for 10 minutes to stiffen the mixture. Once it’s cooled, scoop and roll the chocolate into 1-inch balls and roll in a plate of cocoa powder to dust. Keep these at room temperature for up to 2 weeks.

Recipe and photo submitted by Evan, Marlborough, MA.

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