Pumpkins are everywhere as soon as September arrives! A favorite spice of mine is my little jar of pumpkin pie spice. The kitchen smells of autumn every time I open the jar and it just gets you feeling all warm inside like the holidays are right around the corner. My kids have always loved pumpkin bread. So much so that they will eat it at all 3 meals and for a snack… needless to say, this bread does not last long in our house!
This pumpkin bread is loaded with all sorts of goodness. It is sweetened with honey and spiced with ginger and cinnamon- two of my favorite antioxidants that are so easy to add to your diet especially around cold season! This is one recipe you’ll definitely want to make extra of to share with friends.
A couple tips to consider:
* You can easily cut the amount of honey by half and still have a wonderful tasting bread. If your palette is used to a lower sugar, you will thoroughly enjoy this recipe without the full amount of honey.
* The all purpose gluten free flour can become grain free by substituting for your favorite nut flour, cassava flour, or other grain free flour.
* Create a harvest bread by adding chopped apple to your batter and/or topping with chopped pecans and mini dark chocolate pieces prior to baking.
3/4 cup pumpkin puree
1 Tbsp chia seeds
1/4 cup olive oil
1/2 cup honey
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 cup coconut flour
3/4 cup gluten free all purpose flour
Preheat oven to 350°
In a bowl, combine all ingredients and stir. You can do this by hand or with your mixer or food processor. Mix just until ingredients are combined.
Line a glass 8″x8″ baking pan with parchment paper. Pour batter in pan and spread with spatula.
Bake for 40 minutes. Bread should be firm and darker on top.
Let stand 5 minutes, then remove from your dish with the parchment and cool on a baking rack for 30 minutes before cutting.
Nutrition Info per serving:
1 pan= 12 servings
6 g fat
22.5 g carbohydrates
2.6 g protein
3.4 g fiber
12.3 g sugar
19.1 g net carbs
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