Pumpkin Harvest Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Ingredients
  • 1 ¾ c. flour (gluten free option - Pure Pantry’s Organic All Purpose Baking Mix)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ½ tsp. salt
  • 1 heaping cup of canned organic pumpkin
  • 3 eggs
  • ½ c. coconut oil
  • 1 ½ c. sugar
  • 1 tsp. lemon extract
  • ¾ c. diced pineapple
  • ½ c. walnut pieces (or ½ c. dried cranberries)*
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9” by 5” loaf pan.
  3. In a large bowl, add in flour, powder, soda, cinnamon, nutmeg, cloves and salt.
  4. In another large bowl, add in pumpkin, eggs, coconut oil, sugar and lemon extract and beat with an electric mixer for about 1 minute.
  5. Add the dry ingredients to the pumpkin mixture and beat again with the electric mixer for about 1 minute or so.
  6. Using a rubber spatula, fold in diced pineapple and walnut pieces. (Only a few strokes, don’t over mix).
  7. Spoon the thick batter into the greased and floured loaf pan.
  8. Bake bread for approximately one hour. It will develop a crust. Insert a toothpick into the middle of the bread to make sure it comes out clean.
  9. Let pan cool in the tin for approximately 15 minutes.
  10. When bread is cooled, gently remove the bread from the pan by gently flipping the pan over (you can use your hand or a plate to grab the bread) and place bread on a plate to cut and serve.
Notes
*I love making this recipe with dried orange flavored cranberries that I get from Trader Joe's . However, if you don't happen to have a Trader Joe's near you, just use dried cranberries!
Recipe by at https://maryannridinispencer.com/pumpkin-harvest-bread/