Pumpkin Spice Bread
Serves
12
Prep Time
15 minutes
Cook Time
65 minutes
Ingredients
7.4 oz (210 g) all-purpose flour
3.5 oz (100 g) coconut sugar
1 tsp baking soda
¾ tsp salt
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
¾ tsp ground cardamom
¾ tsp ground cloves
2 large eggs
12 oz (340 g) pumpkin puree
2 fl oz (60 ml) melted coconut oil
2 fl oz (60 ml) maple syrup
1 tsp vanilla extract
Nutrition
(Per Serving)
Calories
184
Fats
7 g
Protein
2 g
Carbs
29 g
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.
- In a large bowl, whisk dry ingredients together (e.g., flour, sugar, baking soda, salt, and spices).
- In a medium bowl, whisk wet ingredients together (e.g., eggs, pumpkin puree, coconut oil, maple syrup, and vanilla extract).
- Pour the wet ingredients into dry ingredients and whisk until combined. Now pour the pumpkin batter into the loaf pan and sprinkle the chopped pecans over the top.
- Place the pan into the hot oven and bake for 65-75 minutes until golden and a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and place the pan on a wire rack to cool completely before removing the pumpkin bread from the pan.
- Store the bread in an airtight container on the counter top for 3-4 days.