When I found the original recipe on My New Roots’ website I knew I had to try it for myself! Pumpkin is without a doubt my favourite vegetable (and probably food for that matter), everyone who knows me can tell you that. I love it so much that I even have to restrict my intake of this beautiful orange-coloured vegetable, just to prevent myself getting too orange. Yes, no joke, I sometimes feel like a legit carrot, but hey at least I don’t need spray tan now.

So whenever I find a pumpkin bread, pumpkin soup, pumpkin pie, pumpkin … anything I have to try it. This recipe by Sarah Britton is amazing as is, however I made some slight alterations. Check out the original recipe by Sarah here, as well as many other delicious treats.



According to Sarah it serves 10-12, but I can eat half a loaf by myself


  • 1/4 cup oat milk (or any other plant based milk)
  • 6 tbsp coconut oil (or 3 tbsp coconut oil with 3 tbsp applesauce if you want a lighter result)
  • 6 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 cups pumpkin puree (I use either  butternut squash or kabocha squash)
  • 1 cup oat flour
  • 1 cup whole grain spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine grain sea salt
  • 4 tsp ground cinnamon (I really like cinnamon, so I use quite a lot)
  • 1 tsp ground cardamom
  • 1/2 tsp grated nutmeg
  • 1/8 tsp ground clove (optional)
  • 1 cup pecans (or any other nut or seed you like, I found pecan worked really well with the pumpkin)
  • 1/2 cup chopped dark chocolate (optional, takes it to the next level though)



  • if making your own pumpkin puree, which honestly has the best flavour, preheat your oven to 200 C. Half the pumpkin, scoop out the seeds and place the half on a baking sheet with the cut sides down. Roast until soft but not burned (can take up to 50 minutes depending on the size of your pumpkin). When done, let cool for a couple of minutes and when cool enough to handle remove the skins (usually I would eat the skin as well but for this recipe I found that removing the skin gave the bread a better texture, however you will lose some nutrients with removing the skin).  Place both halves in a blender (or food processor if you do not have a high-speed blender) and blend until it reaches a smooth and “creamy” texture, with no chunks left.
  • reduce oven to 175 C
  • line a loaf pan of your choice with baking paper (with a silicon loaf pan you won’t need the baking paper)
  • put the milk, oil (and applesauce if using), maple syrup, vanilla and pumpkin puree in the blender and blend until all the ingredients are well mixed and the mixture has a smooth consistency.
  • in a large mixing bowl combine the dry ingredients, except for the nuts and chocolate (if using). Add the pumpkin mixture and combine using as few strokes as possible (keeping it light and “fluffy”). Lastly gently fold in nuts and chocolate.
  • Pour the batter into the lined loaf pan and smooth the top. Bake for around 60 minutes,  until a toothpick will come out clean after inserted into the centre of the loaf. Remove the pumpkin bread from the loaf pan and let cool (on a wire rack if possible).
  • To serve, toast or grill slices of the pumpkin loaf (this is a game changer!!) until warm and toasted. Serve with fresh fruits (figs!), yoghurt and some more maple syrup or fresh honey (as used in the original recipe)

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