Sugar free but you wouldn’t know it! A great way to make use of that pumpkin you have sitting in the fridge.
Sometimes, I am so grateful that my past self has been kind to my future self. A good example of this is when I go to the freezer and pull out a bag containing lovely, bright orange pumpkin bread cut neatly into slices. Thank you past Lisa!
Quite often I will make a bready snack for the household, and slice up any leftovers and pop in the freezer for future hungry times!
Pumpkin bread is perfect for this as it freezes very well. You can also put the frozen slices straight into the toaster and voila pumpkin toast! Serve it up with a little honey and you have a delicious, healthy hunger buster.
I make this bread with no sugar and only a small amount of honey. It makes a lovely bread that is not too sweet, but just sweet enough that it isn’t bland. The great news is that you just grate the pumpkin in raw too, so you don’t even need to cook it first.
Simple, easy, delicious. If you like, serve it up sprinkled with extra cinnamon.
- 1 cup raw, grated pumpkin
- 1¾ cups white flour
- ⅓ cup coconut oil or your preferred oil substitute
- 4 Tbsp runny honey or maple syrup
- 2 eggs
- ¼ cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla essence
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pre-heat oven to 180 degrees celsius.
- Put the coconut oil and honey into a bowl and melt. I do this by sitting it in a larger bowl of hot water but you could use the microwave if you have one. Whisk together.
- Add in the eggs and whisk and then the grated pumpkin and mix well.
- Add to the bowl the: vanilla essence, cinnamon, baking powder and salt.
- Fold in the flour until it is just mixed in, don't over mix.
- Pour into a greased baking dish.
- Bake until cooked through, approximately 50 minutes (slip a knife in the middle and it should come out clean).
- Leave to cool on a wire tray and serve, or you can slice it up and freeze it and use for pumpkin bread toast! YUM! (freezes for 2 months).