Harvest Pumpkin Loaf

I can’t believe it’s already the last week of September! What I really can’t believe is that this is the first week in Ohio when the weather actually feels like fall. Naturally, I was really itching to get into the kitchen and bake something that has all the fall flavors. Some sort of bread is what I was gearing towards so I thought let’s make some yummy pumpkin bread! I love this recipe because it’s not too rich, but has a natural sweetness to it from the maple syrup and spices!


Harvest Pumpkin Bread


  • 1 cup white whole wheat flour
  • 1 cup cashew nut milk pulp (or 1 cup of white whole wheat flour)
  • 1 Tbsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp ground flaxseed
  • 1/2 tsp salt
  • 1 1/2 cups pumpkin puree
  • 2 Tbsp unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp unsweetened shredded coconut
  • pumpkin seeds (for topping)
  • granola (for topping)


  1. Preheat oven to 400 F. Grease a loaf pan with non stick cooking spray
  2. In a large bowl, combine the flour, baking powder, pumpkin pie spice, flaxseeds, and salt.
  3. Melt the coconut oil in the microwave for about 20-30 seconds. Then add to the wet ingredients and stir until combined.
  4. Fold the pumpkin mixture into the flour mixture and stir well.
  5. Pour batter into the loaf pan and top with pumpkin seeds, granola, and nuts.
  6. Bake for 10 minutes and then lower the oven temperature to 350 F and bake for 35-45 minutes. Let the bread cool for 1 hour before slicing.


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