I know none of you like all those recipe blogs with the mountain of text and pop-ups before you get to the actual recipe, so all I’m giving you is a paragraph or two of introduction.

This is our favorite pumpkin bread recipe, using our special flour blend. It’s my wife’s favorite bread recipe, and a great spiced bread alternative.

You will need Gut-healthy, Multi-grain Flour for this recipe.

Multi-grain Pumpkin Bread

Jason Hamilton
A gut-healthy version of pumpkin bread using our multi-grain flour mix.
Total Time 1 hr
Servings 12 slices

Equipment

  • Large mixing bowl
  • Bread pan or muffin tin

Ingredients
  

  • 1 1/2 cups Gut-healthy, Multi-grain Flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger ground
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1/2 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup chopped walnuts optional

Instructions
 

  • Preheat oven to 350 degrees
  • Mix together all dry ingredients, except the nuts, in a large mixing bowl
  • Add eggs, oil, honey, and vanilla and mix thoroughly
  • Fold in the pumpkin puree and nuts
  • Grease a loaf pan or muffin tin, pour the mixture into whatever pan you choose
  • For a loaf, bake for 30-40 minutes. For a muffin tin, bake for 18 – 22 minutes. Or until a toothpick comes out clean.
  • Let cool
  • Devour

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