Spiced Pumpkin Bread

Great for breakfast, a snack, or dessert. Very moist with a nice spicy pumpkin flavor.


Serves 4


3 1/2 cups roasted pumpkin (can substitute canned)
2 cups coconut sugar
1 cup almond milk
3/4 cup coconut oil (melted if solid)
2 tablespoons ground flax seed
6 tablespoons filtered water
4 cups spelt flour
3 teaspoons non-aluminum baking powder
3 teaspoons baking soda
1 heaping tablespoon ground cinnamon
1 heaping teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup raw pecans coarsely chopped
3/4 cup vegan chocolate chips (grain sweetened)


  • Preheat oven to 350 degrees. Lightly oil (2) 12-piece muffin tins, or (2) 8" glass cake pans
  • Combine the flaxseed and water in a small bowl, whisk to combine, and set aside to thicken for 5 minutes.
  • In a medium bowl, combine pumpkin, sugar, milk oil, vanilla, and the flax/water mixture.
  • In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and mix together with a wire whisk.
  • Add half of the chocolate chips and nuts to te dry ingredients and stir with a spatula or wooden spoon to mix.
  • Add the wet ingredients into the bowl with the dry ingredients and stir until just combined.
  • Pour the batter into the prepared pans. Top with the remaining chocolate chips and nuts.
  • Bake muffins for 40 minutes, or pans for 45 minutes to 1 hour, or until a tootpick inserted in the center comes out clean and the top springs back when pressed with a finger.
  • Let the muffins cool for a few minutes before removing from the pan. If you made in glass cake pan you can just store in the pan.
  • Cut pumpkin in half, remove seeds, place on an oiled sheet pan, and roast cut-side down at 400 degrees, for 45 minutes (or until the pumpkin is soft when pricked with a fork. When cool to the touch, scoop out the flesh, and puree. (Canned fresh pumpkin may be substituted.)


  • Makes 24 full size muffins, or 18 bars

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