I didn’t grow up in a pumpkin pie family; In fact, I didn’t have my first taste until I was well into my twenties. And it wasn’t until I started growing my own food that I embraced the the awesomeness that are sugar pumpkins. Now I love using them in everything from baking to savoury Thai inspired soups. Today I’m excited to share my Healthy Spiced Pumpkin Bread recipe with you all!
Pumpkins are loaded with nutrients and particularly high in vitamin A (which is important for immunity) and anti-oxidants such as alpha-carotene and beta-carotene. Considered a nutrient dense food, pumpkins are great for those who may be working towards a healthier weight or those who are looking for low calorie food options that still pack of nutritional punch. The ability to store them over winter and their versatility in food preparation (deserts, soups, roasted etc.) makes them one of my family’s favourite winter foods.
The recipe I share today was a big hit with everyone in my family. This is definitely being added to the regular rotation of loaves I bake.
Puréed Pumpkin
This recipe calls for puréed pumpkin which leaves you with two options. Personally I prefer making my own, but canned pumpkin purée is also an option. Remember you want pumpkin purée NOT pumpkin pie filling.
Now before you rush out and buy canned pumpkin purée I would love for you to consider making your own! It takes less than an hour and it’s cheaper than buying (especially if you are investing in organic and BPA free cans). Simply cut your sugar pumpkins in half, scoop out the seeds and roast at 400°F for approximately 45 minutes. Once cooled you can scoop out the flesh and purée in either a blender or food processor.
For long term storage you will have to freeze your extra purée as it is not considered a safe food to can – even with a pressure canner.
Healthy Spiced Pumpkin Bread
This bread is sweetened naturally with honey and uses whole wheat spelt flour. Fluffy and moist, no one will ever guess it’s healthy too!
- 1/3 cup melted coconut oil extra virgin olive oil can be substituted
- 1/2 cup honey
- 2 eggs room temperature
- 1 cup pumpkin purée canned or homemade
- 1/4 cup milk (of choice) or water room temperature
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice cloves can be substituted
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups spelt flour 1-3/4 cups if you are using all purpose flour
- 1/2 cup chocolate chips, nuts, seeds, raisins etc mix-ins are optional
- Preheat oven to 325°F and prep your 9x5 inch loaf pan
- In a mixer or large bowl whisk together oil and honey. Add eggs and continue to whisk. *eggs will need to be room temperature or the coconut oil will solidify - if this happens simply warm up your ingredients gently *
- Add pumpkin purée, milk (or water) and vanilla continuing to whisk.
- In a separate bowl combine flour, baking soda, spices and salt. Mix well.
- Combine dried ingredients with wet until just combined. If you If you are adding mix-ins gently fold them into the batter.
- Pour the batter into your prepared loaf pan.
- Bake for 55 to 60 minutes - testing with a toothpick at 55 minutes. Let the bread cool in the loaf pan for 10 minutes and then transfer to a cooling rack to cool entirely.
This bread stores at room temperature for a few days, but can store up to a week in the fridge. If you won’t go through it all in this time it will freeze well for up to three months.
Enjoy!
P.S. Please pin for future use and share in the pumpkin love 😉
