Pumpkin Bread
DF | NF – Can be GF. Contains Egg (but can be made egg free)
Equipment
- 1 Baking Paper
- 1 Large bowl
- 1 knife
- 1 Loaf Pan Or Muffin Tray
- 1 Spatula
Ingredients
- 1/3 cup olive oil see notes
- 1/3 cup honey* or maple syrup see notes
- 2 eggs see notes
- 1 cup roasted pumpkin, pureed see notes
- 1/4 cup milk of choice
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract or powder
- 1 tsp bicarbonate soda
- 1 1/2 cups spelt flour see notes
Optional
- 1 handful chopped walnuts or raisins
Instructions
- Preheat oven to 180C (325 F) and line a 20×12 (approximately) size loaf pan with baking paper.
- In a large bowl add the oil, honey, eggs, pumpkin puree, milk, spices and whisk with a fork until all blended.
- Add the flour and stir until just combined. If adding raisins or walnuts, fold them through
- Pour the batter into the loaf tin, and drizzle with some extra honey and sprinkle of cinnamon if you like.
- Bake for around 50-60 minutes. Check at 50 minutes with a toothpick or knife inserted into the middle of the loaf, if it comes out clean the bread is ready. If making muffins, check after 20 minutes.
- Let the bread cool for 20 minutes before serving. Delicious served with lots of butter!
Notes
Age Appropriate: 12 months +
Freezer Friendly: Yes, I would cut into slices first, then freeze with baking paper between the slices. Or lasts on the bench 2-3 days.
Notes:
- Will also work in muffin tray, just reduce the cooking time to 20-30 minutes
- Omit honey under 12 months
- Olive oil can be swapped for macadamia oil or melted coconut oil
- Eggs can be swapped for flax eggs (2 TBSP ground flaxseeds to 6 TBSP water = 2 eggs)
- For the pumpkin, roast in large wedges until soft (i like to roast in coconut oil and cinnamon for extra flavour). I leave the skin on when roasting, and then remove once cooked as its much easier. When soft and roasted, either blend or mash with the back of a fork until smooth for this recipe.
- Spelt flour can be swapped for cassava or buckwheat flour for GF option
Tried this recipe?Let us know how it was!
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