Ingredients

The following ingredients have 10 Servings
  • 1 ⅔ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin or homemade pumpkin puree
  • ¼ cup maple syrup
  • ½ teaspoon vanilla
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 flax egg
  • 2 Tablespoons coconut sugar
  • ½ teaspoon cinnamon

Instruction

  • Preheat oven to 350°F. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper.
  • Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until an gel like consistency forms.
  • In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
  • Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, applesauce and flax egg) in a medium-sized mixing bowl and blend well.
  • Add the liquid mixture to the dry and stir well until just combined.
  • In a small bowl mix coconut sugar and cinnamon for the topping.
  • Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow to cool before removing from pan.
  • Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.