I made this bread as holiday solstice gifts this past year and found it so delicious that I haven't stopped making it since. You'd think it was one of those Amish friendship breads, but alas it's just really yummy!
It can be made vegan and gluten free! See how in the recipe below.
- 1/3 cup coconut oil (or olive oil)
- 1/2 cup honey or other healthy sweetener. You can use less.
- 2 eggs (for vegan, use 4 tbsp flax meal mixed with 4 tbsp water. It also helps to add 1/2 cup apple sauce or a handful of oats)
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat pastry flour (for gluten free, use millet flour, quinoa flour, rice flour or a gluten free flour mix).
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon, plus more to swirl on top
- 1 teaspoon fresh ginger and 1/2 tsp dried ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice or cloves
- Optional- 1/3 to 1/2 cup rinsed millet
- 1 teaspoon baking soda
- 1/4 cup hot water
- Optional- Sucanant sugar for sprinkling on top
- Optional- a sprinkle of chocolate chips. mmmm.
- Preheat oven to 325 degrees F
- In a large bowl, beat oil and honey together.
- Add eggs (or vegan alternatives), and mix well.
- Stir in pumpkin purée and vanilla, then stir in flour, salt, cinnamon, ginger, nutmeg and allspice. If you’re adding millet, stir that in as well.
- Add baking soda to hot water, stir to mix, and then add to batter.
- Spread batter into a greased 9×5 inch loaf pan.
- Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch sucanant on top, for a sweet crunch.
- Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick or butter knife in the middle of the bread. It should come out clean.
- Cool on wire rack for 1/2 hour before slicing (if you can wait that long).
Make extra! These store well in the freezer, make great gifts and get eaten fast.