Healthy Spiced Pumpkin Bread

I didn’t grow up in a pumpkin pie family; In fact, I didn’t have my first taste until I was well into my twenties. And it wasn’t until I started growing my own food that I embraced the the awesomeness that are sugar pumpkins. Now I love using them in everything from baking to savoury Thai inspired soups. Today I’m excited to share my Healthy Spiced Pumpkin Bread recipe with you all!

Pumpkins are loaded with nutrients and particularly high in vitamin A (which is important for immunity) and anti-oxidants such as alpha-carotene and beta-carotene. Considered a nutrient dense food, pumpkins are great for those who may be working towards a healthier weight or those who are looking for low calorie food options that still pack of nutritional punch. The ability to store them over winter and their versatility in food preparation (deserts, soups, roasted etc.) makes them one of my family’s favourite winter foods.

The recipe I share today was a big hit with everyone in my family. This is definitely being added to the regular rotation of loaves I bake.

This recipe calls for puréed pumpkin which leaves you with two options. Personally I prefer making my own, but canned pumpkin purée is also an option. Remember you want pumpkin purée NOT pumpkin pie filling.

Now before you rush out and buy canned pumpkin purée I would love for you to consider making your own! It takes less than an hour and it’s cheaper than buying (especially if you are investing in organic and BPA free cans). Simply cut your sugar pumpkins in half, scoop out the seeds and roast at 400°F for approximately 45 minutes. Once cooled you can scoop out the flesh and purée in either a blender or food processor.

For long term storage you will have to freeze your extra purée as it is not considered a safe food to can – even with a pressure canner.

This bread is sweetened naturally with honey and uses whole wheat spelt flour. Fluffy and moist, no one will ever guess it’s healthy too!

This bread stores at room temperature for a few days, but can store up to a week in the fridge. If you won’t go through it all in this time it will freeze well for up to three months.

Enjoy!

P.S. Please pin for future use and share in the pumpkin love