So I was on a pumpkin baking frenzy, trying to finish up the pumpkin puree I had stored. Unfortunately I ran out of gluten-free flour, but had some whole wheat flour left from before I became gluten-free. Therefore, I decided to use it to make some pumpkin bread for my classmates from my cooking class and even had extra to share with a friend.
According to everyone, the pumpkin bread is very healthy, fresh and tastes “organic”.
Here’s the recipe to this high fibre and low sugar pumpkin bread that will go nicely with your cup of milk/tea/coffee in the morning! 🙂
Makes: 1 loaf
Preparation Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes
-To make it sugar-free, you can choose not to add in the honey.
1 1/2 cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs
1/2 cup coconut oil, melted
1/4 cup honey
1 teaspoon pure vanilla extract
1 cup unsweetened pumpkin puree
If you have sunflower seeds, pumpkin seeds and raisins, mix them together and you can sprinkle a handful of them on top of the loaf.
- Preheat oven to 350°F.
- Mix dry ingredients together in a large bowl.
- Make a hole in the centre and put in eggs, coconut oil, honey and vanilla; mix well.
- Fold in the pumpkin puree and mix.
- Pour batter into a well-greased large loaf pan.
- Sprinkle sunflower seeds, pumpkin seeds and raisins on top (if you have).
- Bake for about 30 minutes; check if it’s completely done by inserting a toothpick to see if it comes out clean.
- Let bread cool completely, or wait about 10-15 minutes to eat it freshly hot/warm.