With all those Easter sweets, this recipe will make you feel a little less guilty about snacking on something delicious!
This loaf is great for breakfasts, and is free of processed sugars! We were even able to use all Canadian maple syrup that we bought from a Mennonite couple from Northern Ontario, who were selling bottled of fresh maple syrup at the side of the highway!
Loaded with cranberries and walnuts, this loaf is packed with flavour! Feel free to change up the add-ins and make this loaf your own. It will have your house smelling like pumpkin spice though, that’s for sure!
This recipe either makes 4 small loaves, or one large loaf. We made 4 small loaves, making them easily sharable!
Pumpkin Spice Loaf
2 1/3 cup whole-wheat flour (can substitute with all-purpose flour)
1 1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup maple syrup
1/2 cup honey
1 1/2 cups pumpkin puree
1/2 cup coconut oil, melted
1/4 cup orange juice
1 cup crushed walnuts
1 cup cranberries*
1/3 cup pumpkin seeds
- Preheat oven to 350°F and lightly grease loaf pans, either using four 2in x 5in pans or one 9in x 5 in pan
- Whisk together flour, baking soda, and spices in a large bowl until combined and set aside.
- Whisk together eggs, maple syrup, and honey. Add in the pumpkin puree, coconut oil, and orange juice.
- Fold in the dry mixture to the pumpkin mixture until just combined.
- Mix in the walnuts, cranberries, and pumpkin seeds (saving some pumpkin seeds to sprinkle on top).
- Pour mixture into pan(s), and sprinkle on some pumpkin seeds for decoration!
- Place in the oven and bake for 50-55 minutes for small loaf pans, or 60-65 minutes for a large loaf pan, or until a toothpick comes out clean when poked through.
*soak the cranberries in boiling water for 10 minutes before placing in the mixture!
Recipe adapted from The Prairie Homestead