Ok, hold on for one hot second. It’s smelling reeeeeeal nice up in here. Go ahead. Take it all in: the pumpkin, cinnamon, ginger, maple… everything.
What’s that? You hear a faint angel chorus. Oh good, glad I’m not alone.
I may have eaten this pumpkin bread every day for 7 days straight. *smirk* I’m not going to explain myself. It’s delicious. Maybe there is another loaf in the oven and maybe I don’t plan on sharing it with anyone. What are you going to do about it? 😉 If you answered, “Show up at your front door and help you eat all 12 slices of heaven” let’s be best friends!
It happens to be my birthday today (and yes, I certainly did put a candle in a slice of pumpkin bread and make my birthday wish 😁 ) I love birthdays. On what other day do people congratulate you for just being alive? I feel so blessed to be thought of once a year by so many people. For a whole day, I get to spend time with the loved ones and thank God for another beautiful year of life.
I’ve been celebrating for a week already—by making loaves of this pumpkin bread among other things 😊. This tasty fall dessert is the very best birthday gift I could have ever given to myself. With notes of cinnamon, maple, toasted walnuts, and, of course, PUMPKIN, I vote its the best fall recipe and birthday treat. Hands down. A warm slice is literally on the plate in front of me right now and I can’t even stand it. That plate may also be graced by sautéed kale and zucchini, because veggies are my thing, but let’s not wander off topic.
This bread is all kinds of IRRESISTIBLE and not just because it tastes so darn good. It has a healthy side, too. Now, who doesn’t love to hear that? Dessert breads usually call for a huge amount of oil and sugar. The good news with this recipe is the pumpkin helps create moisture and lowers the need for so much oil and the potency of maple syrup makes it sweet with less than 10 grams of sugar per slice! It’s also dairy-free, vegan-friendly, and with a few tweaks, it could easily be gluten-free, too. You’ll be getting some fiber, healthy fats, vitamin C, and a whole lot of vitamin A.
Let this Monday be an amazing one and HAPPY BIRTHDAY to all of you who share this day with me!
Now let’s eat some pumpkin bread, shall we? ↡↡↡
I may have eaten this pumpkin bread every day for 7 days straight. *smirk* I’m not going to explain myself. It’s delicious.
- 1/3 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 chia seed egg MAKE: mix 1 TB. chia seeds with 3 TB. water and let sit for 10 minutes or until the mixture looks and acts like an egg white
- 1 TB. apple cider vinegar
- 1/4 cup nut milk
- 2 TB. water
- 1 cup pumpkin puree
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 tsp. vanilla extract
- 2 tsp. baking soda
- 1 3/4 cup whole wheat flour Bob's Red Mill, Organic Flour, Whole Wheat, 5 lb
- 1/2 cup chopped walnuts
- sprinkle of brown sugar and cinnamon to top
Preheat your oven to 325 degrees F and grease a 9”x 5” loaf pan.
Beat the oil and maple syrup with a whisk until combined.
Add the milk, chia seed egg, apple cider vinegar, milk and water and whisk.
With a wooden spoon, stir in pumpkin puree, salt, cinnamon, ginger, nutmeg, cloves, vanilla extract, and baking soda.
Stir in flour.
Fold in walnuts.
Pour batter into the greased loaf pan, sprinkle with brown sugar and cinnamon, and swirl with a knife.
Bake for 60-65 minutes (if your toothpick doesn’t come out clean, give it a few extra minutes).
Let the loaf cool in the pan for 10 minutes, remove from the pan and let cool on a wire rack for 20 minutes before storing in the refrigerator.
Bob's Red Mill Whole Wheat Flour is what I used in this recipe and I prefer it over other whole wheat flours because of tends to be a little bit lighter. It doesn't seem to weight down the bread like other whole wheat flours. You can find the exact product by clicking the link after the flour listing in the ingredients section. (not a sponser)
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