All Recipes Bread Quick Bread Recipes Pumpkin Bread Recipes

Ingredients

cooking spray 28 ounces pumpkin puree 6 cups maple sugar 2 cups coconut oil, melted 6 eggs 1 ⅓ cups whole milk, or more as needed 1 tablespoon vanilla extract 7 cups whole wheat flour 2 tablespoons pumpkin pie spice 4 teaspoons baking soda 1 tablespoon sea salt 1 tablespoon ground cinnamon

Nutrition Info

422.9 calories carbohydrate: 64.1 g cholesterol: 41 mg fat: 17.8 g fiber: 4.7 g protein: 6.2 g saturatedFat: 14.2 g servingSize: - sodium: 462 mg sugar: 38.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 loaf pans and 12 cups of a muffin tin with cooking spray.
Combine pumpkin puree, maple sugar, coconut oil, eggs, milk, and vanilla extract in a large bowl.
Combine whole wheat flour, pumpkin pie spice, baking soda, sea salt, and cinnamon in a large bowl.
Slowly add flour mixture to pumpkin mixture while blending with a hand mixer to create a dense but moist batter. Add another 1 to 2 ounces milk to moisten batter to a smooth consistency, if necessary.
Portion batter among the prepared pans.
Bake in the preheated oven immediately until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Remove muffins and reposition loaf pans, continue baking loaves until a toothpick inserted in the center of a loaf comes out clean, about 10 minutes more.
Remove from the oven and let muffins and loaves cool on wire racks.

Recipe Yield

2 loaves and 12 muffins

Recipe Note

A soft, fluffy, hearty, and downright delicious maple version of pumpkin bread that my family goes crazy for! This generous recipe that makes 2 big loaves and 12 big muffins. Our favorite way to eat this quick bread is with cream cheese or butter. You can use 2 cans of pumpkin, but fresh tastes so much better. Don't let the coconut oil fool you - you can't taste it in the finished bread. My salt of choice is Himalayan pink salt.

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