There are no tricks here… only treats for your taste buds! This yummy-ized pumpkin bread is so moist and rich with flavor that you will forget it is free of dairy and refined sugar.
As we welcome Autumn, it’s time for our favorite pumpkin recipes. Pumpkins are rich in the antioxidant beta-carotene which might be a key in the prevention of cancer. They are also full of vitamin A, potassium, and dietary fiber.
Have you ever baked with avocado oil? We experimented with it for this recipe and it worked wonderfully. The avocado is one of the healthiest fruits in the world and its oil is loaded with good fats and vitamin E. Experiment with it the next time a recipe calls for another kind of oil and let us know what you think!
Sources:
http://ndb.nal.usda.gov/ndb/foods/show/3209
http://www.cancer.gov/cancertopics/factsheet/prevention/antioxidants
http://www.medicalnewstoday.com/releases/244436.php
Ingredients
2 cups whole wheat flour
2 teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
15 oz. pumpkin purée
⅓ cup avocado oil
⅔ cup maple syrup
1 teaspoon vanilla extract
½ cup unsweetened soy milk
1 teaspoon Cafix grain coffee dissolved in 1 tablespoon water
6 oz. firm silken tofu
Directions
1. Preheat your oven to 350° F and spray a bread pan with canola baking spray
2. Combine the whole wheat flour, cinnamon, baking powder, baking soda, and sea salt in a large bowl
3. In a blender, pulse the pumpkin purée, avocado oil, maple syrup, vanilla extract, soymilk, dissolved grain coffee, and tofu until smooth
4. Pour the wet mixture into the dry and stir until fully combined
5. After the mixture has been stirred thoroughly, pour the batter into the greased bread pan and bake for 35-40 minutes until the bread has risen and golden brown
If you enjoyed this post, subscribe for free to receive new recipes by email.
Tagged: Avocado oil, breakfast, Cinnamon, Dairy-free, Dessert, food, Healthy, kid-friendly, Maple syrup, Natural Sugars, No dairy, No sugar, Pumpkin, Recipe, Refined Sugar, Sugar-free, Tofu, tofu ingredient, vegan, Vegetarian
This venture grew out of necessity after I fell in love and married a wonderful man, who happened to be Macrobiotic. I wanted to continue to eat yummy food but now had the knowledge of how unhealthy most sweets can be. I realized I was going to need to be creative to make my taste buds and my husband happy. 
With an ever-growing love of cooking, as inspired by my Macrobiotic-influenced home, I strive to produce healthy food without the sacrifice of taste. My appreciation for pure, organic foods is reflected in my creations, along with my high standards and motivation. In times of need to balance the stress of high school, cooking serves as a quick relief, as it is truly what I love. 
This photo is beautifully composed and the bread looks rich and delicious! Where do I find avocado oil? Can I sub coconut oil or will the flavor significantly change?
Thanks Christine! You can find avocado oil at Whole Foods. I would substitute canola oil. If you modify it with another oil please let us know how it works!