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Pumpkin Bread

“I’m so glad I live in a world where there are Octobers.”

― L. M. Montgomery, Anne of Green Gables

In my world of Octobers, pumpkin bread is mandatory.

Here in Colorado the Aspens have started chattering. If you’ve been near aspen trees when their leaves turn golden, you know that they truly begin to talk to you as they brush against each other and almost shimmer in the wind. My son and I have been taking more walks to be sure not to miss the quick turning over of the leaves and I’ve told him stories of my brother and I raking them in the front yard, building mounds as big as our own elementary-sized bodies, and diving head first into them. We’d do this over and over and laugh until we fell over. It was autumn bliss at it’s finest.

Something about pumpkin and the smell of these beautiful autumn spices allows me to revisit those days with ease. I have already baked 3-4 batches thus far so that tells you something.

Truth be told, I decorated my entire house for fall in September because this year just felt like it needed an advance on cozy happiness. I have zero regrets on this choice and know I will surely miss it once the Christmas decoration bins come out.

I hope you enjoy this pumpkin bread with a big blanket, a good book, and a warm glass of tea. It is a little delight in each bite!


Pumpkin Bread Recipe

Ingredients

1 c oat flour
1/4 c coconut flour
3 eggs
1.5 t Ceylon cinnamon
1 pinch nutmeg
1/8 t ginger
1 t pumpkin pie spice
1 t baking soda
1/2 t baking powder
3/4 c pumpkin
1/4 c butter
1/3 c maple syrup

Topping :
1.5 T coconut butter
2 t maple syrup
1 t pumpkin purée
1/2 t butter
Handful of pumpkin seeds (pressed on top)

Directions

Preheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.

I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.

 

Here is a printable version of the recipe so you can add it to your recipe binder!

Yields1 Serving

 1 cup oat flour
 ¼ cup coconut flour
 3 eggs
 1.50 tsp Ceylon cinnamon
 1 pinch nutmeg
  tsp ginger
 1 tsp pumpkin pie spice
 1 tsp baking soda
 ½ tsp baking powder
 ¾ cup pumpkin
 ¼ cup butter
  cup maple syrup
Topping
 1.50 tbsp coconut butter
 2 tsp maple syrup
 1 tsp pumpkin purée
 ½ tsp butter
 Handful of pumpkin seeds (pressed on top)

1

Preheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.

2

I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.

Ingredients

 1 cup oat flour
 ¼ cup coconut flour
 3 eggs
 1.50 tsp Ceylon cinnamon
 1 pinch nutmeg
  tsp ginger
 1 tsp pumpkin pie spice
 1 tsp baking soda
 ½ tsp baking powder
 ¾ cup pumpkin
 ¼ cup butter
  cup maple syrup
Topping
 1.50 tbsp coconut butter
 2 tsp maple syrup
 1 tsp pumpkin purée
 ½ tsp butter
 Handful of pumpkin seeds (pressed on top)

Directions

1

Preheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.

2

I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.

Pumpkin Bread
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Hello friend! I'm Rachel Stricklin and I'm so happy you have landed here!

 

My recipes are focused on whole food ingredients and are meant to bring you warmth, nourishment, and a

reason to gather.

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