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Pumpkin Bread
Makes 1 loaf, 6 servings servings
This seasonal delicacy is moist and fragrant with sweet spices. It’s especially welcome on chilly autumn mornings.
About the Recipe
Calories · Protein · FiberDessert
Tips: Cool completely before storing. Stored in an airtight container in the refrigerator, the bread will keep for about 4 days.
Ingredients
Makes Makes 1 loaf, 6 servings Servings
- 1 3/4 cups whole wheat pastry flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 (15-ounce) can unsweetened pumpkin puree
- 1/4 cup smooth almond butter
- 1/4 cup unsweetened applesauce
- 2 tablespoons water
- 2 tablespoons maple syrup
- 1 tablespoon raw pumpkin seeds
- 1½ teaspoons sugar (preferably coarse sugar with large crystals)
Directions
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Preheat the oven to 350 F. Line a 9-by-5-inch loaf pan with parchment paper.
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Put the flour, brown sugar, baking soda, cinnamon, salt, baking powder, nutmeg, and ginger in a large bowl and stir until well combined.
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Add the pumpkin puree, almond butter, applesauce, water, and maple syrup and incorporate using an electric hand or stand mixer until well combined.
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Pour into the lined loaf pan. Sprinkle the pumpkin seeds and sugar evenly over the top.
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Bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before slicing.
