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Here is a slightly healthier take on the classic pumpkin bread I adapted from Smitten Kitchen's recipe. It is soft in the middle with a nice crunch on the top from the sugar topping. I used coconut sugar and some whole wheat flour to make it a more nutritious snack. Costa ate two slices and keeps asking for more! Delish!
Preheat the oven to 350 degrees F. Line the bottom of a 9x5 inch pan with parchment paper and coat with non-stick spray or avocado oil.
In a large bowl, whisk together pumpkin, oil, eggs and coconut sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter. Whisk until well-combined.
Add both flours and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top.
In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
Makes one loaf in a 9x5 inch pan