• 1/2 cup plus 3 tbsp milk of choice *room temperature (a touch more or less if your dough seems a bit dry – depends on the moisture of your pumpkin puree, dough should be very moist)
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• Dry Ingredients
• 2 cups flour (I used 1 cup spelt and 1 cup white whole wheat)
• 2 tsp baking powder
Cinnamon Sugar Sprinkle
• 2 tbsp cane sugar
• 1 tbsp cinnamon
• 1 tbsp coconut oil
• 1 milk (optional if you want a more moist “sprinkle”)
Instructions
Pre-heat oven to 350ºf or 180ºc.
Put wet ingredients in a large bowl. Whisk together until very smooth and creamy.
Add flour and baking powder to the wet ingredients. I lightly mixed the baking powder and flour together in the big bowl before incorporating it with the wet ingredients.
Pour dough into lightly greased loaf pan.
Mix “sprinkle” ingredients together in small dish and sprinkle over loaf.
Bake for 37 – 40 minutes or until toothpick comes out clear.
Let sit for 10 minutes and Voila! Enjoy!
Notes
– This bread works great with white whole wheat, spelt or all-purpose flour (If you use 100% spelt you will have a much denser muffin!). I used one cup white whole wheat and one cup spelt flour!
– If you don’t have cane sugar on hand use white or a light brown sugar.
– If you don’t have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil…
– If you want to make this bread lower in fat you can try subbing some of the coconut oil for pumpkin puree or applesauce but this will result in a “cakier” and denser loaf.
Nutritional Benefits: High in Vitamin A, fiber, selenium, phosphorus, manganese and low in cholesterol 🙂
