Homemade Pumpkin Bread
My family loves healthy pumpkin bread made from scratch at home. It really shouldn’t be just Autumn fare should it?
Now that I’ve used up the last of my pumpkin puree from the freezer, I will just have to wait until pumpkins come back into season again. Then, I will make enough again to last through the holidays.
That’s the essence of a Traditional Kitchen. Plan ahead, make a lot, and fully maximize not only the nutrition in your food with Traditional Cooking Methods, but your enjoyment as well!
I hope you enjoy this recipe for healthy pumpkin bread.
Easy Homemade Pumpkin Bread Recipe
Healthy pumpkin bread recipe with only whole ingredients and freshly pureed pumpkin for the most nutrition.
- 1 1/2 cups flour preferably freshly ground
- 1 cup pumpkin puree preferably organic
- 1/2 cup expeller pressed coconut oil
- 2 eggs beaten, preferably pastured or free range
- 1/2 cup evaporated cane juice
- 5 drops liquid stevia optional
- 1 tsp baking soda
- 3 Tbl filtered water use only if extra moisture needed for the batter
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 tsp ground ceylon cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp sea salt
Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl and then fold in the dry ingredients until smooth. Bake pumpkin bread at 350F/177 C for about 1 hour or until knife inserted in the center comes out clean.
Cool and serve. Homemade pumpkin bread is best enjoyed with a nice thick slab of grassfed butter on top.
If you will use up the loaf within two days, you can keep at room temperature covered on the counter. Otherwise, refrigerate. This bread freezes well too!
Do not substitute honey for the cane sugar in this recipe. Cooking or baking with honey is not an advisable traditional cooking practice.
You may substitute coconut sugar for the cane sugar if desired.
More Bread Recipes to Enjoy
If you enjoyed this recipe for healthy pumpkin bread, try these recipes too:
Sarah, The Healthy Home Economist