It’s unlikely that I’ll ever refuse a slice of pumpkin bread, but this is the one I crave. Moist, not too sweet, perfectly spiced, and very pumpkin-y. The extra boost of protein and fiber from the chickpea flour also makes it one of my favorite instant (yet lasting) high-energy, on-the-go breakfasts.
- Yield: 1 Loaf
- Nonstick cooking spray
- 1½ cups (180 grams) chickpea flour
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 large eggs
- 1 cup pumpkin purée (not pie filling)
- ¾ cup natural cane sugar
- ½ cup virgin coconut oil, melted
- 0.33 cup pepitas (green pumpkin seeds; optional)
- Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Spray the paper and exposed sides of the pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a medium bowl, combine the eggs, pumpkin, sugar, and coconut oil until well blended.
- Add the pumpkin mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan. Sprinkle the top with the pepitas.
- Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes, then hold on to the paper overhang to transfer it directly to the rack to cool completely. Remove the paper and serve.