Fall is here – it’s time to start baking!

We love the taste of fall, and what better way to enjoy those cinnamon spice and pumpkin flavors than with a loaf of delicious pumpkin bread baking in the oven. Especially one that’s healthy and so easy to make!

You can stir in some roasted pumpkin seeds, pecans or walnuts into the loaf to give it a little bit of crunch. If you don’t care for nuts, you can replace them with chocolate chips! By mixing up the add-ins and toppings, you can easily make many different pumpkin bread variations using this one classic recipe.

Pumpkin Spice Bread

Ingredients: (Makes 2 standard size loaves)

3 Tablespoons ground flax seed
1/2 cup water
1 1/2 cup coconut sugar (reserve an extra 1/2 cup for sprinkling on top)
2 cups unsweetened apple sauce
1 14 ounce can pumpkin puree
3 cups all purpose flour or Bob’s Red Mill 1-to-1 baking flour for gluten free
1 teaspoon ground cloves
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
optional: 1 cup chocolate chips, walnuts, pumpkin seeds or pecans
*also optional: Tahini Maple Drizzle, recipe below.

Instructions:

Preheat the oven to 350. Lightly oil two 8 inch loaf pans. Line the pans with parchment paper if desired - Cut a piece of parchment so it is as wide as the length of the inside of the pan. Press it into the pan with the excess coming up each side and protruding from the top. These will act as handles to remove the bread as soon when it comes out of the oven.
In a food processor (or in a bowl using an electric hand mixer )whip the flax seed and water together until thick and creamy
In a large bowl stir together the sugar, applesauce, pumpkin puree and flax mixture
In a medium bowl stir together flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt
Add the dry ingredients to the wet mixture, and stir until just combined. Fold in the nuts or chocolate chips (if using.)
Spoon the batter into the prepared loaf pans. Bake for about 55 minutes and check doneness by inserting a fork or toothpick. Cooking times may vary depending on oven temp. Let the bread cool for at least 20 minutes before removing from the pan as the bread will continue to bake while it is resting.