Pumpkin Bread

[The Autumn Glow Remix]

Spiced pumpkin bread that captures all the cozy flavors of fall. Moist, fragrant, and perfect with your morning coffee or evening tea.

remixology.com/recipe/pumpkin-bread/

Makes

Serves 6-8

Total Time

2 hr 15 min (18 min prep)

Ingredients

Dry Ingredients:
2 cups (240g) cassava flour
1-1/2 tsp (3g) cinnamon
1/2 tsp (1g) nutmeg
1/4 tsp (0.5g) ground ginger
1/4 tsp (0.5g) ground cloves
1 tsp (4g) baking soda
1/2 tsp (3g) sea salt

Wet Ingredients:
1 cup (240g) pumpkin puree
3/4 cup (150g) coconut sugar
1/3 cup (75ml) coconut oil, melted
1/4 cup (85g) raw honey
2 large eggs (pasture-raised preferred)
1 tsp (5ml) vanilla extract

Steps

Prep:

Preheat oven to 350F (177C). Grease 9×5 inch loaf pan with butter and lightly dust with flour, tapping out excess.

Combine:

In large bowl, whisk together cassava flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt until evenly distributed.

Mix:

In separate bowl, beat together pumpkin puree, melted coconut oil, honey, coconut sugar, eggs, and vanilla extract until smooth and well combined.

Fold:

Pour wet ingredients into dry ingredients and gently fold together with spatula just until combined – don’t overmix.

Bake:

Pour batter into prepared pan and smooth top. Bake 55-60 minutes until toothpick inserted in center comes out with few moist crumbs.

Cool:

Cool in pan 10 minutes, then carefully turn out onto wire rack to cool completely. Store covered up to 5 days or freeze up to 3 months.

Make it Good For The Gut (Optional)

Replace 1/4 cup coconut oil with plain Greek yogurt or kefir for probiotics and extra moisture. Add 1 tablespoon ground flaxseed to dry ingredients for omega-3 fatty acids and fiber. Include 1 teaspoon fresh grated ginger instead of dried for anti-inflammatory benefits. Use fermented vanilla extract if available for additional gut-friendly compounds.

Remix Options

Flour Alternatives: Use 1-3/4 cups (210g) oat flour, 2 cups (240g) all-purpose flour, or 1-3/4 cups (210g) almond flour for different textures. Sugar Swaps: Replace coconut sugar with pure maple syrup (reduce to 1/2 cup), brown sugar, or date sugar for varied sweetness. Mix-Ins: Fold in 1/2 cup chocolate chips, chopped walnuts, dried cranberries, or pumpkin seeds before baking. Spice Variations: Try pumpkin pie spice blend (2 tsp), chai spice mix, or add 1/4 tsp cardamom for unique flavors. Glaze Options: Top with cream cheese glaze, maple glaze, or simple powdered sugar dusting. Mini Loaves: Divide between 4 mini loaf pans and bake 30-35 minutes at same temperature.

Good To Know

Pumpkin Selection: Use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar – check label to ensure it’s 100% pumpkin. Spice Balance: The warm spice blend creates classic fall flavor – cinnamon provides sweetness, nutmeg adds depth, ginger gives warmth, and cloves offer aromatic complexity. Mixing Method: Avoid overmixing once flour is added to prevent tough, dense texture – fold just until ingredients are barely combined. Doneness Test: Toothpick should come out with a few moist crumbs attached – completely clean means overbaked and dry. Storage Tips: Wrap tightly in plastic wrap once cooled – keeps 5 days at room temperature or freeze slices up to 3 months. Make-Ahead: Actually improves after a day as flavors meld – great for meal prep or gift-giving. Serving Ideas: Delicious toasted with butter, topped with cream cheese, or alongside morning coffee for perfect autumn breakfast.