Clean Eating Pumpkin Bread

Clean Eating Pumpkin Bread

By The Kitchen Shed Published: October 30, 2014

• Yield: 1 loaf

This bread is flavour packed, moist and delicious and would make the perfect little treat on a chilly afternoon with a warm cuppa. My boys love it for a breakfast treat and my eldest has even taken it to school for lunch.

Ingredients

• 200 grams Wholewheat Self Raising Flour
• 1 teaspoon Ground Mixed Spice
• 1 teaspoon Ground Cinnamon
• 2 Eggs
• 2 1/2 Tablespoons Coconut Oil or Organic Unsalted Butter Melted
• 4 Tablespoons Pure Maple Syrup
• 150 grams Pumpkin Puree

Instructions

1. Preheat the oven to 170*C. Melt the coconut oil and allow to cool slightly. Lightly grease a loaf pan with coconut oil or organic unsalted butter.
2. In a large mixing bowl, whisk together the flour, mixed spice and cinnamon.
3. In a separate bowl whisk together the eggs, melted coconut oil, maple syrup and pumpkin puree until well blended.
4. Add the wet mixture into the flour mixture and stir until just combined.
5. Pour the mixture into your loaf pan and place into the oven for 35-40 minutes until cooked through.
6. Once cooked, gently remove from the loaf pan and allow to cool on a wire rack.
7. Once cooled, cover and store in a cool dry place.

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