What says “fall” better than pumpkin bread? Warm, spicy pumpkin bread, fresh from the oven and covered in butter…. Yummy! Last year I posted a gluten-free version, as we were gluten-free at that time (it’s also dairy-free). This year I’m posting a “regular” version for those of you who are not gluten- or dairy-free. You can use your frozen pumpkin puree in it, if you have some!
(And…psst…if you’re looking for a “regular,” sweeter version that’s dairy-free but not gluten-free, you can check out Katie at Kitchen Stewardship’s One Bowl Pumpkin Muffins!)
- 2 c. sprouted flour
- ½ tsp. sea salt
- ¾ tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. nutmeg
- ¼ c. butter
- ½ c. maple syrup
- 2 tbsp. raw honey
- 1 egg
- 1 c. pumpkin puree
In a medium bowl, combine flour, sea salt, baking soda, and spices. Set aside. In a large bowl, cream butter (softened), syrup, and honey. Add egg and pumpkin and stir until completely combined. Add the dry ingredients to the wet and stir gently just until moistened. Bake in a loaf pan, as muffins, or as a small cake (8×8 square) for 25 – 50 minutes, depending on size (least for muffins, longest for loaf pan). Serve warm.
And while we’re talking recipes…there are a ton of others in my brand-new In the Kitchen: Real Food Basics! If you haven’t checked it out, you definitely need to. There’s something that will please everyone there!
Do you love pumpkin bread in the fall? What’s your favorite pumpkin treat?
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