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PUMPKIN BREAD

Ingredients
  

  • 1 1/2 cups white spelt flour can be substituted for gluten-free flour, regular flour, whole-wheat
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 orange for zest and juice
  • 2 ‘eggs’ Use No Egg Powder
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil melted and cooled
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup crushed pecans

Instructions
 

How to make Pumpkin Puree:

  • Wash a small pumpkin and cut into 4 chunks. Remove seeds and pulp.
  • Rub cinnamon onto pumpkin chunks.
  • Place on a baking tray, cut side down and cover with foil. Pierce foil a few times to let out steam.
  • Bake 35-40 minutes or until tender when pierced.
  • Allow to cool completely and remove skin with a knife, then blend until smooth.

Pumpkin Bread Recipe

  • Preheat the oven to 180 degrees and line a loaf pan with baking parchment.
  • Mix the flour, baking soda, baking powder, cinnamon, nutmeg and 1 tsp orange zest together in a bowl. Set aside.
  • In a separate bowl, whisk the ‘eggs’, pumpkin puree, coconut oil, 3 tbps orange juice, maple syrup and vanilla together.
  • Pour the wet ingredients into the dry and mix together until combined.
  • Pour the batter into your loaf pan and sprinkle with crushed pecans.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Let cool completely before removing from the pan.
Tried this recipe?Let us know how it was!