Pumpkin Bread

Authorkaren@myhealthylife.meCategoryDifficultyBeginner

I use butternut squash. This is an easy pumpkin/butternut squash bread recipe! Super moist, warmly spiced & filled with pumpkin flavour. It freezes well if it makes it that far! 😃

Yields12 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 1.5 cups wholewheat flour
 2 tsp cinnamon
 ½ tsp nutmeg
 ½ tsp allspice
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup butternut squash or pumpkin puree
 ½ cup almond milk, or any milk
 ½ cup raw sugar (could substitute for apple sauce)
 ½ cup olive oil (could substitute for avocado or apple sauce)
 2 eggs
 1 tsp vanilla
1

Preheat the oven to 160°C and line a 23x10 cm loaf pan with baking paper.

2

In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.

3

In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth.

4

Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.

5

Notes:

Add some crunch. Stir in 1/2 cup of chopped nuts, and sprinkle some on top. Pecans or walnuts would be especially good!

Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.

Go the chocolate route. Sometimes, you just need a slice of pumpkin bread that’s studded with melty chocolate chips. Fold 1/2 cup dark chocolate chips into the batter, and scatter more on top for good measure.

Ingredients

 1.5 cups wholewheat flour
 2 tsp cinnamon
 ½ tsp nutmeg
 ½ tsp allspice
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup butternut squash or pumpkin puree
 ½ cup almond milk, or any milk
 ½ cup raw sugar (could substitute for apple sauce)
 ½ cup olive oil (could substitute for avocado or apple sauce)
 2 eggs
 1 tsp vanilla

Directions

1

Preheat the oven to 160°C and line a 23x10 cm loaf pan with baking paper.

2

In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.

3

In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth.

4

Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.

5

Notes:

Add some crunch. Stir in 1/2 cup of chopped nuts, and sprinkle some on top. Pecans or walnuts would be especially good!

Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.

Go the chocolate route. Sometimes, you just need a slice of pumpkin bread that’s studded with melty chocolate chips. Fold 1/2 cup dark chocolate chips into the batter, and scatter more on top for good measure.

Pumpkin Bread

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