20 minutes
40 minutes
1 loaf
2 cups whole wheat or white whole wheat
1/2 cup chopped raw walnuts (or preferred nut)
1/2 cup of organic milk (we used half coconut milk and organic cream)
1 can organic pumpkin
1 cup organic sugar
2 organic eggs
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of pink Himalayan Sea Salt
1 teaspoon Ceylon Cinnamon
1 teaspoon ground ginger
1/2 teaspoon powdered cloves
Preheat oven to 350 degrees. Mix dry and wet ingredients in separate bowls, then combine dry into wet a bit at a time. Pour batter into a greased and floured cake pan.
Bake for 40 minutes or until top springs back when lightly touched. Cool in the pan for 10 minutes, then cool on a wire rack for 30 minutes.
Enjoy!
Recipe derived from Natural Health after Birth by Aviva Romm