Pumpkin Bread

Cooking, Recipes

I love fall! As soon as we start to get a few cooler evenings…you know the ones where you open your window wide at night for sleeping or grab that big comfy sweater for your evening walk. Those are the evenings that makes me crave all things pumpkin. Forget about those sweetened pumpkin drinks you find at the coffee shop, I want the real thing and nothing beats warm bread fresh from the oven and this pumpkin bread was no let down.

Pumpkin Bread

  • 2 cups gluten free flour
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp baking powder
  • ¾ cup canned pumpkin (not pumpkin pie filling)
  • 3 tbsp coconut oil, melted
  • 2 eggs, beaten
  • ½ cup coconut sugar
  • 1 cup EcoEating Organic Coconut Kefir
  • ¼ tsp vanilla extract
  • ¾ cup walnuts, chopped (optional) reserve a handful to sprinkle on top of loaf

Preheat the oven to 350®F. Line a 9 x 5 loaf pan with parchment paper. Set aside.

In a medium bowl, mix together the gluten free flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder.

In a separate bowl, whisk together the pumpkin, coconut oil, eggs, sugar, kefir, and vanilla. Add in chopped walnuts if using and stir to combine.

Add the flour mixture to the wet mixture and gently combine until well mixed.

Spoon batter into loaf pan and spread evenly. Sprinkle extra walnuts on top of batter. Bake until a toothpick inserted in center comes out clean, about 1 hour.

What’s your favourite fall treat?


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