Pumpkin Spice Bread

Warm, fragrant and irresistibly cosy, this pumpkin spice bread is perfect with a cup of tea on a crisp autumn afternoon.

Serves 12

Ingredients:

7.4 oz. (210g) all-purpose flour

3.5 oz. (100g) coconut sugar

1 tsp. baking soda

¾ tsp. salt

1 tbsp. ground cinnamon

2 tsp. ground ginger

1 tsp. ground nutmeg

¾ tsp. ground cardamom

¾ tsp. ground cloves

2 large eggs

12 oz. (340g) pumpkin puree

2 fl oz. (60ml) melted coconut

oil

2 fl oz. (60ml) maple syrup

1 tsp. vanilla extract

Topping:

4 tbsp. chopped pecans

Method:

Preheat the oven to 325°F (160°C). Grease a 9x5-inch (23x13cm)

loaf pan.

In a large bowl, whisk dry ingredients together, the flour, sugar,

baking soda, salt, and spices.

In a medium bowl, whisk wet ingredients together, the eggs,

pumpkin puree, coconut oil, maple syrup and vanilla extract.

Pour the wet ingredients into dry ingredients and whisk until

combined. Now pour the pumpkin batter into the loaf pan and

sprinkle the chopped pecans over the top.

Place the pan into the hot oven and bake for 65-75 minutes until

golden and a toothpick inserted into the center of the loaf comes

out clean.

Remove from the oven and place the pan on a wire rack to cool

completely before removing the pumpkin bread from the pan.

Store the bread in an airtight container on the countertop for 3-4

days.