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Pumpkin Spice Bread

White Flowers

It's the time of year when the leaves fall, the temperature drops, and the end of the year is in sight. I don't know about you but I tend to get a little more reflective this time of year when the seasons change and I look back and reflect on the hot summer months. The chilly evenings and the dewy mornings remind me it's time to soak in the last few weeks of pleasant weather before it gets too chilly to be outdoors. 

This warm pumpkin spice bread is the perfect bread to accompany those chilly mornings or perhaps a nice pick-me-up in the late afternoon after a long day. I love that the flavor of this bread and how hearty and filling it is. You can enjoy it with some warm butter drizzled over top or some coconut butter or cream...anyway you enjoy it will be a hit! Enjoy and be well!

Pumpkin Spice Bread


Dry Ingredients

  • 2 3/4 C oat flour

  • 1 tsp. nutmeg

  • 1 tsp. cinnamon

  • 1 tsp. pumpkin pie spice

  • 1/2 tsp. salt

  • 3/4 tsp. baking soda

  • 1/2 tsp. baking powder

Wet Ingredients

  • 1 C pumpkin puree

  • 1/2 C maple syrup

  • 1/4 C coconut milk

  • 2 eggs (or 2 flax eggs)


  1. Preheat oven to 350 degrees.

  2. Combine all the dry ingredients in a large bowl. If you don't have oat flour you can use a high speed blender and blend on high until finely ground.

  3. In a small bowl combine all the wet ingredients. 

  4. Add the wet ingredients to the dry ingredients and stir until well combined. 

  5. Line your bread pan with parchment paper and pour the mixture into pan.

  6. Bake for 45 minutes on 350 degrees.

  7. Let cool

Tip: To substitue flax eggs for a vegan recipe use 1 Tbsp flax and 3 Tbsp water for every egg called. Mix well and let sit for 5 minutes. 

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