Autumn Pumpkin Bread
As soon as the leaves start changing colors and the weather begins to cool, I instantly begin to crave baked goods that are going to fill my kitchen with cozy scents! Made with cinnamon, nutmeg, cloves, and ginger, this Pumpkin Bread does not disappoint.
My Autumn Pumpkin Bread is packed with cozy spices, loads of pumpkin flavor and is kid-approved! It’s also quick and easy to make with minimal clean-up.
What really sets this Pumpkin Bread apart from the rest though, is that it is so nutrient-rich!
Pumpkin is the star of the show here, and while it is delicious (especially in baked goods!), it is also especially high in Vitamin A (aiding in vision, growth, cell division, and immunity)!
Rather than using whole wheat flour in this pumpkin bread recipe, I chose to use spelt flour. Spelt is a type of wheat, but it is slightly higher in zinc and protein than whole wheat flour. It also gives this pumpkin bread the perfect light and airy texture!
I also included hazelnut flour in the pumpkin bread recipe to give it a nutty and sweet flavor. Hazelnut flour (often referred to as Hazelnut Meal) is made up solely of whole hazelnuts that are finely ground. As a versatile alternative to wheat flour, it is light on starches, and packed with healthy fats and nutrients!
One of my favorite ways to enjoy this Pumpkin Bread is for breakfast! The subtle sweetness and perfect amount of spice makes it pair beautifully with a hot cup of morning coffee.
If you have been craving a delicious fall recipe, this Autumn Pumpkin Bread is sure to be a new fall favorite in your home.
Looking for some other recipes to add to your fall baking recipe line-up? Pumpkin Muffins, Pumpkin Chocolate Chip Bars, and my Apple Cake are some of my favorites (just to name a few)!
Enjoy!
If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!
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Autumn Pumpkin Bread Recipe
Autumn Pumpkin Bread
Ingredients
- 1 cup spelt flour*
- 2/3 cup hazelnut flour*
- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon (ground)
- ¾ tsp salt
- ½ tsp baking powder
- ½ tsp nutmeg ground
- ¼ tsp cloves ground
- ¼ tsp ginger ground
- 2 eggs at room temperature
- 1 cup pumpkin (pureed)
- 1 ½ teaspoons vanilla extract
- 1/3 cup avocado oil*
- ½ cup water
Instructions
- Preheat oven to 350 degrees F.
- Lightly oil a standard-sized loaf pan with a little avocado oil.
- In a medium bowl, combine all ingredients except eggs, pumpkin, oil, vanilla and water. Stir to combine.
- In a separate medium bowl, whisk eggs, pumpkin, vanilla, oil and water until smooth.
- Pour the wet ingredients into the dry and stir just until just dry mixture is moistened throughout.
- Pour into the loaf pan and bake for 65-70 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts
Calories
328Fat
16Sat. Fat
2Carbs
41Fiber
3Net carbs
38Sugar
28Protein
5Sodium
431Cholesterol
41
Products in this Recipe
If you make this Autumn Pumpkin Bread recipe, leave a comment and let me know what you think! Or, tag me on Instagram! Happy Autumn baking!
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