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Writer's picturePeanut Head

Pumpkin Spice Bread


Pumpkin Spice Bread

Tis the season for all things pumpkin. And I'm kicking it off with this classic and fool proof Pumpkin Spice Bread. It's everything you'd expect from a Pumpkin Spice bread. Slightly sweet, a hint of fall flavor and melt in your mouth soft. This Pumpkin Spice bread is what I'd call the 'inclusive kind' cos it ticks all those dietary boxes.


  • Gluten free

  • Dairy free

  • Soy free

  • Nut free

  • Yeast Free

  • No refined sugar



Pumpkin Spice Bread



This 2 bowl recipe is adapted from one of my all time fav bread recipes - Grain Free, Yeast Free Bread. So if you're not a pumpkin fan, go check that one out. It won't disappoint.


This kind of bread is truly perfect as is but if you want to make a meal of it, lather it with any (or all) of the following:


  • Coconut butter and maple syrup

  • Nut butter and banana

  • Coconut yogurt with smashed raspberries

  • Coconut yogurt with hemp seeds and granola



Pumpkin Spice Bread






Prep time: 20 minutes

Cook time: 40 minutes

Makes 12 slices


What you'll need:




What to do:


  • Preheat oven to 350F bake

  • Lightly grease a loaf tin and line each way with parchment paper

  • In a medium bowl add pumpkin puree, coconut oil, eggs, maple syrup, coconut sugar and apple cider vinegar

  • Using an electric beater (or hand whisk) beat until well incorporated and slightly bubbly

  • In a separate bowl add in all your dry ingredients, mix well.

  • Add the wet to the dry and mix until you have a smooth batter (it will be slightly runny)

  • Pour into lined loaf tin, sprinkle with pumpkin seeds and bake for 40-44 minutes

  • Allow to cool for 5-10 minutes before removing from the loaf tin and slicing.

  • Keep stored on the counter in an airtight container for 3-5 days. Or in the fridge for at least 1 week.


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