This harvest loaf is pretty much your kitchen sink of fall ingredients and flavors; apples, squash, carrots, maple and cinnamon just to name a few. It’s pretty much all of my favorite things in one bite. I used butternut squash puree because in a country that doesn’t celebrate thanksgiving finding canned pumpkin puree is basically impossible (believe me I’ve tried) – so needless to say I have been roasting a lot of gourds lately. Turns out the flavor is so much better when roasted fresh, but a tad more time consuming – so feel free to substitute pumpkin puree instead.
Hearty Harvest Loaf
(Adapted from Cookie & Kate’s Ultimate Pumpkin Bread)
- 1/3 cup melted coconut oil, plus a little extra to grease the pan
- 2 eggs
- 1/3 cup maple syrup
- 1 cup pumpkin or butternut squash puree*
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 each ground ginger, nutmeg and cloves, or 1/2 teaspoon all spice
- 2 cups whole wheat flour
- 2 small carrots, grated
- 1 medium apple, grated
- 1 + 1/2 teaspoon baking soda
- 1/4 cup hot water
- 1 tablespoon apple cider vinegar
- Raw sugar and extra cinnamon to sprinkle on top
- Preheat the oven to 325 F (165 C) and grease a loaf pan
- In a large bowl, whisk together the oil and maple syrup. Add the eggs and continue whisking
- Stir in squash/pumpkin puree and vanilla, then salt and spices. Stir in the flour until just combined, and add in the grated carrot and apple.
- Combine baking soda and hot water, and stir into batter in until evenly distributed – then stir in the vinegar.
- Pour into loaf pan and sprinkle with cinnamon and sugar if your like
- Bake in the oven for about an hour. The loaf is done when a toothpick inserted in the middle comes out clean and the top no longer giggles. Let cool in the loaf pan for a few minutes, then remove and let cool for half an hour on a cooling rack before slicing