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Last week I roasted fresh pumpkin and now I have a freezer full of pumpkin purée. I’m not complaining, it just means more baking and cooking and sharing recipes!
This healthy bread is made with homemade pumpkin purée, but you can use canned too. Don’t throw away the leftover canned purée, just freeze it for another time.
This recipe is super easy to make and is so moist and absolutely delicious. I added golden raisins and chopped pecans to my recipe, but you can easily swap it for other ingredients.
I had it for breakfast with a cup of coffee, but you can certainly have it as a snack. Sometimes it’s good to change things up a bit in your eating!
What are your favorite foods to make using pumpkin purée?
Please share in the comments below:)
Yields 12 pieces
Put a rack in the middle of the oven and then preheat to 325°F. Line a 9x5 loaf pan with parchment paper and set aside.
Melt the coconut oil in a medium size glass bowl. Add the pumpkin purée, maple syrup, vanilla extract, eggs and almond milk and whisk together until smooth.
Add the dry ingredients into a large bowl and mix. Add the wet ingredients to the dry and mix until combined. Fold in the chopped pecans and raisins and then spoon the mixture into the prepared loaf pan. Sprinkle flax seeds on top.
Bake on the middle rack for 55-60 minutes, until a cake tester comes out clean.
When cool, slice the bread into 12 portions. Freezes well!