Spiced pumpkin bread


The chickpea flour cookbookIt’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)
How to Make It
  1. 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.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In a medium bowl, combine the eggs, pumpkin, sugar, and coconut oil until well blended.
  4. 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.
  5. 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.

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