This pumpkin bread recipe is made by using one mixing bowl! When enjoying the bread, combine it with yogurt as that way the yogurt health benefits are boosted (more on the topic in one of our next blogs!). Seeds interact favorably with yogurt and aid nutrients’ absorption as well, so we usually grind all sorts of seeds and put them into the pumpkin bread such as golden and brown flax seeds, sesame seeds, chia seeds, pumpkin seeds, and sunflower seeds. Hemp seeds are another great addition if you have it handy. There is NO processed sugar in this recipe. We use honey as a sweetener. If you need more sweetness to the bread, you can substitute honey with agave nectar. We try to cook light on sugar for optimal health.
Why Use Seeds
We use seeds to boost the nutritional value of the bread. Seeds are a great source of Vitamins, Minerals, Antioxidants, Healthy Fats, Fiber, Protein just to name a few. They act as part of the flour for the recipes.
Pumpkin bread with seeds
1/3 cup of variety ground seeds
- 1 tbsp sesame seeds
- 1 tbsp golden flax seeds
- 1 tbsp brown flax seeds
- 2 tbsp chia seeds
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tbsp hemp seeds
- 1 tbsp avocado oil
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients together.
- Grind all seeds of your choice with a coffee grinder or any tool you have available in the kitchen. You can also buy already ground seeds. You will need 1/3 cup of ground seeds to put into the batter.
- Grind the 3/4 cup raw Pepitas (pumpkin seeds)
- Melt 1/2 cup of coconut oil
- Grease the bread loaf pan with 1 tbsp avocado oil. I also add some flour.
- Preheat oven to 350 degrees Fahrenheit (175 Celsius)
- Add all wet ingredients together: 1 eggs, ¾ cup pumpkin puree, ½ cup honey, ¼ cup almond milk, and ½ cup melted coconut oil
- Mix well with a mixer or a whisk
- Add all dry ingredients: 1 cup whole wheat flour, 1/3 cup ground seeds, ground Pepitas, 1 tsp baking soda, 1 tsp baking powder, 1 ½ tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ pink Himalayan salt
- Mix well with a mixer or a whisk
- Pour batter in greased bread loaf pan
- Bake in the preheated 350 degrees Fahrenheit oven for about 50 minutes
- Check with wooden toothpick if the bread is done. Poke the bread with a toothpick and if there is nothing sticking to the toothpick (the toothpick is clean) then the bread is all done!
- I grind all types of seeds ahead of time and store in air tight container for several days. I use the seeds in many recipes such as breads, pancakes, muffins, etc. It is easier and quicker to grind more seeds at one time versus every time I need them for a recipe.
- You can buy already ground seeds at the store too if you don't have a tool to grind them yourself or want to save time.
- I don't grind the hemp seeds.
- Sometimes I will also rotate the batter midway of the baking (around 20-30 minutes into the baking) to ensure the bread is baked evenly.
- I sprinkle the bottom of the greased pan with some flour prior pouring the batter. It is easier to separate from the pan once the bread is ready.
- 1 tbsp pumpkin pie spice can be substituted for the ground cinnamon, ginger, nutmeg, and cloves
- Pumpkin puree is different from pumpkin pie filling
- I sometimes use regular milk instead of the almond milk. Coconut milk is also a great milk to use in this recipe.
- The ½ coconut oil is measured in liquid as opposed to when it is in hard condition
- If you don’t have 1/3 cups of ground seeds, you can substitute with 1/3 cup of whole wheat flour
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
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