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Pumpkin Bread

Course: Dessert

Ingredients

  • 2 tbsp ground flax seed
  • 1 1/2 cup spelt flour
  • 1/4 cup date powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tbsp Pumpkin Pie Spice see notes
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup plan based milk
  • 1/2 cup coconut oil

Instructions

  • Preheat the oven to 180 degrees C, fan settings.
  • Prepare flax egg. Mix two tablespoons of ground flax seed with three tablespoons of water, and set aside.
  • In a medium bowl combine the flour, date powder, baking soda, baking powder, pumpkin pie spice and salt.
  • In another bowl, mix the wet ingredients, such as flax eggs, vanilla extract, pumpkin puree, plant based milk, coconut oil.
  • Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps, but do not over-mix!
  • Pour the batter into a loaf pan lined with parchment paper, and bake in the oven for 45 minutes (for the last 15 minutes cover with tin foil). Your pumpkin bread is ready when the dough no longer sticks to the toothpick inserted.
  • Cool on a wire rack before slicing.

Notes

Pumpkin Pie Spice: 3 tbsp ground cinnamon, 1 tbsp ground ginger, 1 tsp ground nutmeg, 1 tsp ground cloves, 1/2 tsp ground cardamon (optional)