This pumpkin quick bread is easy and such a nice option if you’re looking for a gluten and dairy free bread. No mixer and bread maker needed for this recipe, just lots of love and excitement ❤

Pumpkin puree. You’ll need a sugar pumpkin / orange kabocha pumpkin. And don’t rush to throw out the seeds, simply clean it – dry it and bake it for a nice crispy snack.

Coconut oil. Instead of using butter, you can switch it to coconut oil / avocado oil / olive oil. Make sure to use a good quality of oil as we’ll going to use quite amount of oil here.

Eggs. Take two medium size eggs, always room temperature.

Flour. For the dry ingredients, we’ll use flour. I use Young Living Einkorn Flour. But you can use any kind of gluten free flour / AP flour.

Sugar and Salt. Use coconut sugar instead of refines sugar. With a pinch of salt.

Baking soda and baking powder. We are going to use both of these in this recipe.

Salted Maple Butter Spread. Check the recipe here.

It’s perfect for breakfast or snacking within your tea time. It tastes very good – even the kids love it. The texture is so moist and with the Salted Maple Butter Spread, it’s even more perfect.

While this is the simple and classic version of a pumpkin bread, feel free to add on nuts or fruits into the recipe 🙂

Ingredients :

  • 1 cup pumpkin puree
  • 1 cup coconut oil
  • 120 gr coconut sugar
  • 150 gr einkorn flour
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 sdt salt

Let’s dig in to the steps ..

  • First we need to make a pumpkin puree. You’ll going to use 2 sugar pumpkin for a cup of puree. Cut the pumpkins in half, gouge out the seeds with a spoon. Bake it in 180 C for 40-50 minutes facing down. Test it with a fork, if it’s done, your fork will not be hard going in through the pumpkin.
  • Once it’s baked, take the meat out and put it in a food processor and blend it to puree. Let it cool.
  • While waiting the puree to cool, Mix up all the dry ingredients into one bowl. With a strainer, strain the flour. Then prep the loaf tin, spray it with a cooking spray – then line baking sheet. (Little tips on lining the sheets – make sure to use more sheets on both sides of the tin to make it easier to take the loaf out later)
  • Once the pumpkin puree is cooled down, put it in a separated bowl from the dry ingredients, add the eggs and whisk it thoroughly
  • Add the oils little by little while whisking it
  • Then add the dry ingredients. Use a spatula and fold it (don’t overbeat it)
  • Pour it to the loaf tin
  • Bake in 180 C for about 40 minutes. Use a toothpick to test whether the bread is cooked perfectly. When you stick a toothpick, a perfectly cooked bread won’t stick to the toothpick.

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