Ginger Pumpkin Blender Bread

This recipe comes from Blendtec, but any regular blender could handle this list of ingredients.  (My sister made some yesterday with her regular blender.)  I love using my blender with recipes like this - just dump everything, blend, and bake! This bread rises well and bakes up moist and yummy!

This recipe was vegan as is, but you could substitute dairy milk if you really want to.  My sister used almond milk and regular whole wheat flour and reported great results. 

Ingredients

• 1/4 cup soymilk ( or almond, flax, oat, etc.)
• 1/3 cup coconut oil, melted
• 3/4 cup sucanat
• 1 cup pumpkin puree
• 1 medium apples, cored and seeded
• 1 tablespoon gingerroot, peeled
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup whole wheat pastry flour

Directions

1. Preheat oven to 350°F
2. Add first 8 ingredients to blender and secure lid.
3. For Blendtec users: press “Speed Up” to Speed 5 and allow full cycle to run.
4. For other blender users: blend until thoroughly mixed and apple is pureed.
5. Add the remaining ingredients and secure lid. Press “Pulse” 6-8 times to incorporate dry ingredients.
6. Using a spatula, scrape down sides of jar and add batter to a greased 8”x4” loaf pan.
7. Bake for 40-45 minutes until done.