Autumn is here. and I was given a couple of tins of pumpkin. I’m so so glad I made this bread. The original recipe calls for muffins, but I’m lazy. and I can cut bigger slices with bread 😉

The nice thing about this recipe is it is super flexible, check out some of the original suggestions here. You can use coconut, apple, raisins, banana… you get the picture. yummy, fall-ish, and semi-healthy too. can’t beat it. so here’s what I did:


Pumpkin Morning Glory Bread
:: ingredients ::
2 heaping cups of spelt flour
1/2 cup of ground almonds
1/4 cup +1/8 cup of maple syrup
1 tablespoon of baking soda
1 teaspoon of baking powder
1 tablespoon of ground cinnamon
2 teaspoons of ground cloves
1/4 teaspoon of salt
2 1/2 cups of shredded/grated carrots
1/2 cup shredded/grated fresh pineapple
2 eggs
1/2 cup of softened salted butter
425g tin of pumpkin puree
handful of chocolate chips (I used dark chocolate)

:: instructions ::
1. Preheat oven to 350˚F. Butter a 9×13 pan or muffin tin.
2. Mix dry ingredients. Stir in the carrot, pineapple, pumpkin, maple syrup and butter. Note:I used a hand mixer with a food processor tip to grind up the pineapples prior to adding them to the mixture. I also used the same mixer to blend together all ingredients and make a finer appearance to the carrots.
3. Add the eggs to the mixture being careful not to over-stir. Use a spatula to fold in the chocolate chips. Pour into greased tin.
4. Bake in your preheated oven for 45-55 minutes, or until a toothpick inserted into center of the bread comes out non-gooey. It has a nice crackled texture to the top when it is finished. If using a muffin tin, try baking 20-25 minutes with the same method.
5. Enjoy!! Great with a piping hot mug of your favorite coffee or tea. Or a serve a fresh slice from the oven with a cold glass of milk.

Feel free to comment if you made a recipe adjustment that you know others will love!

Photos and original recipe are taken from Sarah at “Now Brought Near” Blog.