Food + Recipes

Spiced Pumpkin Bread Loaves

November 17, 2013

This is my healthier take on a classic Fall favorite that will fill your home with an intoxicating aroma of warm spices. It’s delicious fresh from the oven but I think it tastes even better the next day!

Gather

  • 1 3/4 cups mashed pumpkin (or 15 oz canned pumpkin purée)
  • 4 eggs (or Ener-G egg substitute)
  • 1 cup apple sauce
  • 2/3 cup filtered water
  • 3 cups sugar (I use a blend of cane, coconut palm and muscavado sugars)
  • 3 1/2 cups all-purpose flour of choice (GF, sprouted whole wheat, coconut, etc)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

Method

  1. Preheat oven to 350°F. Prepare three loaf pans.
  2. In a large bowl, mix together pumpkin, eggs, apple sauce, water and sugar until well blended.
  3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. Stir the dry ingredients into the pumpkin mixture until just blended.
  5. Pour into the prepared pans.
  6. Bake for about 50 minutes.

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