If you’ve never made your own pumpkin puree before, I highly recommend it! It’s super easy, the house smells delicious of roasted pumpkin and I think the bread tastes that much better with it. You can of course use canned pumpkin if you prefer! This bread is SOOOOO GOOD! I have already made 6 loaves of it this October! I hope you enjoy it!
Ingredients
- 1 1/2 cups pumpkin puree* (To make your own simply take a small pie pumpkin like the one shown in the photo above, chop into quarters and scoop out the seeds and strings. With the peel/skin on, throw it into a roasting pan with an inch of water on the bottom. Put on the lid and bake in a 450 degree oven for about 40 minutes to an hour – check on it and when its soft and you can scoop out the flesh easily, it’s done!) \
- 2 large eggs
- 1/2 cup coconut oil, olive oil or other safe vegetable oil
- 1/4 cup apple cider (can substitute apple juice if needed but cider is better!)
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp sea salt
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- 3/4 cup sugar
- 1/2 cup brown sugar
- 3/4 cup sugar
- 1/4 cup oats
- 1/8 cup brown sugar
- 2 tsp cinnamon
- 2 tbsp shredded coconut (Optional)
For Crumble Topping:
Directions
- Prepare your homemade pumpkin puree if using homemade version.
- Measure all ingredients.
- Preheat oven to 350 degrees.
- Grease loaf pan with coconut oil.
- Whisk flour, spices, salt and baking soda together. In a separate bowl mix sugars and eggs until “creamed”. Add this to the dry mixture. Then add remaining wet ingredients (pumpkin, oil, apple cider).
- In a separate small bowl, combine crumble topping ingredients.
- Pour prepared batter into prepared loaf pan.
- Sprinkle crumble topping over the top.
- Bake on bottom rack for 60-75 minutes until a toothpick inserted in the centre comes out clean.
- Allow to cool.
- Enjoy!
