New Fav Pumpkin Bread

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Well, it’s fall (feels like winter) and I love pumpkin bread (who doesn’t???), but the amount of white sugar and vegetable oil in my old standby recipe was actually frightening. I scoured the internet for a better, healthier pumpkin bread and was surprised to find loads of options. This particular recipe is a combination of all the ideas I found and it’s AHHHmazing! I have made this 3 times in the span of a month and every time I do, the pan is empty in less than 24 hours. We literally eat this for breakfast, snack and dessert, if it is around. I love it best when it’s warm with a little salted butter on top. The streusel is the star and makes the whole thing fabulous so whatever you do, don’t skip that step!

A little FYI: Pumpkin puree is in high demand over here. Pureed pumpkin is one of those items that Austrians have yet to embrace. You can’t find it ANYWHERE…except in American/English/Aussie import stores, which are few and far between. In fact, at lunch the other day, a new Aussie friend and I were discussing our pumpkin puree stockpiles and debating if we needed to order more to make it through the holiday season. Expat probs. Have a great weekend!

(In the photos I have doubled the recipe (making a second for some friends today!), therefore you see two loafs. The recipe as written only makes 1 loaf.)









Pumpkin Bread

Yield: 1 Loaf (9×5”)

Bread Ingredients

  • 1 1/2 cups Spelt Flour
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Ginger
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. Allspice
  • 1 tsp. Baking Soda
  • 1/4 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 Eggs
  • 1 heaping cup Pumpkin Puree
  • 1/2 cup Unsweetened Applesauce
  • 1/2 cup Honey
  • 1 tsp. Vanilla Extract

Streusel Ingredients

  • 1/4 cup Old Fashioned Oats
  • 1/4 cup Coconut Sugar
  • 1/4 tsp. Cinnamon
  • 2 Tbsp. Butter, melted
  • 1 Tbsp. Spelt Flour


1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×5” bread pan with cooking spray or wipe down with olive oil.

2. For the bread: Mix the dry ingredients (flour through salt) together in a large bowl. In a separate bowl, mix together the wet ingredients (eggs through vanilla) and combine well. Add the dry ingredients to the wet and stir until just combined. Pour batter into prepared bread pan and run a spoon over the top to smooth.

3. Make the streusel: Mix together all ingredients in a small bowl and stir until everything is well combined. Sprinkle over the top of the batter and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.



  1. Kyla says:

    Yum!!! I think I will try this for Thanksgiving. I am glad you are not using zantham gum. I can’t use that stuff so it is nice to find gluten free stuff without all the gums. Although I made a pizza the other day and used the ancient wheat and so far no problems. Nice!!!!! Happy Friday! 🙂

    1. Tessa says:

      Awesome! I LOVE spelt flour (is that what you use?) because it is a 1:1 swap. My next experiment is spelt flour pizza dough and I imagine it takes amazing, just like everything else I have tried with spelt!

      1. Kyla says:

        I use Einkorn. It is ancient wheat. Spelt I believe is a gluten free ancient grain but Einkorn is wheat that hasn’t had the hybridization to make it have the higher gluten content and also it is missing the type of gluten that is harder to digest. 🙂

  2. Lynell kipp says:

    I just put this in the oven!!! Love all your posts Tessa! I am a healthy nut butt so enjoy ur take on it all 😊 Lynell

    1. Tessa says:

      I really hope you liked it! I am becoming more of a health freak the more I read and understand!!! xo T

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