Pumpkin Spice Bread
October 31, 2016 | Makes 1 Loaf
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 1/3 Cup of Melted Coconut Oil (80ml)
- 1 Cup of Coconut Sugar (150g)
- 3/4 Cups of Pumpkin Purée (180g)
- 1 & 1/2 Cups of Ground Almonds (180g)
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Cinnamon
- 1/2 Teaspoon of Ground Ginger
- 1/4 Teaspoon of Ground Nutmeg
This is crazy delicious. It’s as moriesh as banana bread and tastes so gorgeously autumnal with the warming spices and hint of pumpkin. I love how it’s super fluffy and moist and it fills the house with the best smell as it bakes. It’s amazing on it’s own but give it a try with my Cinnamon Honey Nut Butter if you want something to spread on top.
Preheat the oven to 180’C.
In a large bowl, combine the eggs, vanilla, coconut oil and coconut sugar and whisk well. Mix in the pumpkin purée until smooth.
In a separate bowl, combine the ground almonds, baking powder and spices and mix well.
Add the dry ingredients into the wet while mixing.
Grease your bread tin with coconut oil and then pour the mixture in and spread it out evenly.
Bake at 180’C for about 50 minutes until a cake tester comes out clean. If desired, sprinkle pumpkin seeds on top after about 40 minutes and then continue cooking. Don’t worry if the outside darkens, the colour of the mixture makes it look a lot darker than it is!