1 cup All Purpose Flour (120 g)

1 cup Hemp Heart Baking Flour (127g) Add to cart

2 teaspoons baking powder (10 g)

1 tsp baking soda (5g)

1 tsp kosher salt (6g)

2  tsp cinnamon (6g)

1 tsp nutmeg (3g)

1 ½ tsp ground ginger (4g)

½ tsp clove (1g)

1 cup canola oil (225g)

2 tsp. vanilla extract (4g)

3 eggs (150g)

1 ½ cups brown sugar (300g)

16 ounces pumpkin puree (250g)

Yields: 8 Mini Loaves or 1 Standard Size Bread Loaf

*Add your favorite frosting, glaze, or cinnamon sugar on top if desired. It is delicious plain as well!

1.  Pre heat oven to 325 degrees. Spray mini loaf pan with non-stick spray. If you do not have a mini loaf pan, this recipe will make 1 regular sized loaf.
2. Whisk all the dry ingredients and spices together in a large bowl. Set aside.
3. Whisk the pumpkin puree, oil, vanilla extract  and eggs together until combined.
4. pour the wet ingredients into the dry ingredients and use a mixer or whisk until the batter is combined and smooth. The batter will be very thick.
5. Fill each mini loaf tin until it is ¾ filled.
6. Bake for 15 to 20 minutes. You can tell the loaves are done if you insert a toothpick into the center and it comes out clean. If there is batter on the toothpick, leave in the oven for a few more minutes.
7. If you are baking a single loaf instead of the minis, bake for 40 to 50 minutes.

Substitute gluten free flour for the all purpose flour..

Add 2 cups of dark chocolate chips.
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