So you know that point of the summer you start looking forward to fall? I love summer, but it's been really hot in Portland this year and I found a can of pumpkin in my pantry and made some pumpkin bread because I love the taste year-round and it gets me excited for fall.
This recipe is pretty good for a healthy pumpkin bread. Keep in mind it is more bread-like than cake as far as flavor. It is still moist, flavorful, and delicious, just not the dessert kind we're used to. I substituted some of the honey for maple syrup and of course added tons of cinnamon as well as some pumpkin pie spice.
Pumpkin Bread (whole-wheat)
After making this bread, I was left with 3/4 cup of pumpkin puree so began my search for what to do with it. I am always looking for things to do with my almond milk. I love the home-made stuff I've been making, especially for cereal, but it needs a little body and flavor in order to drink it straight. I posted about chocolate shakes using almond milk and bananas, so I just modified the concept to make the perfect summer pumpkin drink.
1 cup unsweetened almond milk
1 small frozen banana (cut in chunks)
1/4 cup pumpkin puree
cinnamon
vanilla extract
pumpkin pie spice
Blend and enjoy!
The funny thing is, after I made it, I was researching health benefits of pumpkin and came across this recipe nearly identical to what I came up with!
http://greatist.com/health/superfood-pumpkin
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