pumpkin loaf

Moist Pumpkin Loaf

This is a great tasting pumpkin bread you can make with fresh or canned pumpkin.  I modified the original recipe to make it sugar free and it is really good!  Making small loaves are great to give as gifts for the holidays.  Enjoy!

pumpkin loaf
pumpkin loaf

2 cups cooked pumpkin (butternut squash is great too) OR 1 15 oz can of pumpkin puree

4 eggs

1 cup vegetable oil (I suggest canola or coconut oil)

2 cups brown rice syrup

1/2 cup agave nectar

1 tablespoon vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 tsp sea salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmegpumpkin

1/2 teaspoon ground cloves

1 teaspoon ground or fresh ginger

 

 

Preheat oven to 350 degrees

Grease four small loaf pans (about 6 x 3 “)

In a large bowl, mix (using an electric mixer works best) pumpkin, eggs, oil and syrups until well blended.  In a seperate bowl mix together flour, soda, sea salt and spices. Sttir the dry ingredients into pumpkin mixture until blended.  Pour into prepared pans and bake for about 45 minutes.  Loaves are done when a fork inserted in center comes out clean.

Note:  Make muffins with leftover mixture.  Or I used the batter to make yummy pancakes too.

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