Pumpkin Bread With Fresh Milled Flour

A traditional fall favorite, this pumpkin bread with fresh milled flour is moist and filled with warm spices and pumpkin flavor. Plus it is made with a natural sweetener! You’re sure to love this recipe.

We’ve been to the apple orchard and now we have officially made our yearly trip to the pumpkin patch. Large and round, small and flat shaped pumpkins line the porch stairs leading up to our back door.

Our maple tree has scattered bright red and orange leaves all over our yard. It is a beautiful sight. And a reminder that fall is finally here.

But fall isn’t just outdoors, it is also in the oven.

Today I am sharing a recipe for pumpkin bread with fresh milled flour. It is just like the traditional pumpkin bread you grew up with — moist, tender and full of pumpkin spice — but with one special twist, date sugar.

The caramel-like date sugar pairs perfectly with the pumpkin puree, warm spices and rich flavors of the fresh milled wheat.

This pumpkin bread recipe with fresh milled flour not only tastes delicious but as it bakes it will fill your kitchen with amazing smells of cinnamon, spice and everything nice!

What is the Healthiest Homemade Bread to Eat?

Bread made with fresh milled flour is the best bread to eat! By using whole grains that you have milled yourself, you will get the most nutrients, vitamins and fiber that bread has to offer.

In this sugar free pumpkin bread, not only are you getting the benefits of fresh milled flour, you are getting healthy fats (butter, whole milk, eggs), plenty of fiber and a healthy sweetener due to sweetening the bread using date sugar.

Why You’ll Love This Recipe

Easy Healthy Pumpkin Bread Recipe – simply mix up the batter, pour into a loaf pan and bake. No complicated steps here. Within an hour you’ll have delicious pumpkin bread from scratch.

Absolutely Delicious – Not overly sweet and packed full of flavor and comforting warm spices, this bread is everything a fall dessert recipe should be.

Sugar Free Pumpkin Dessert Recipes – I personally have long awaited a moist pumpkin bread recipe that doesn’t use sugar or some sugar alternative that messes with my blood sugar. This recipe is sweetened using only dates which is perfect for those with food sensitivities to granulated white or brown sugar.

Tips

• This pumpkin bread recipe gives a range of pumpkin spice amounts (2 – 3 teaspoons) depending on your like for warm spice. Add up to 3 teaspoons if you like the powerful taste of cinnamon, cloves, ginger and nutmeg.
• Mix batter until just combined. Over mixing may cause the bread to be tough.
• I prefer to use soft white wheat in this recipe but I believe spelt would also work well.
• The pumpkin bread loaf is done baking when a toothpick inserted into the center comes out clean.

Tools You May Need

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Mixing bowls

Grain mill

Measuring cups and spoons

Date sugar

8” x 4” loaf pan

Wire rack

Ingredients

Date sugar – adds a delicious caramel flavor which pairs very well with the pumpkin puree and warm spices.

Butter – I usually buy unsalted butter. Regular butter or grass fed works beautifully.

Eggs

Vanilla

Pumpkin puree – get a can of organic pumpkin puree or use fresh homemade puree.

Buttermilk – If you don’t have any on hand, add 1/2 tablespoon of vinegar to a measuring cup then fill with whole milk to the 1/2 cup mark.

Fresh milled flour – Soft white wheat flour gives this healthy pumpkin bread a tender crumb.

Salt

Leavening agents – both baking powder and baking soda are added to give the pumpkin bread with fresh milled flour a nice rise.

Pumpkin pie spice – Use store bought or homemade.

How to Make Pumpkin Bread With Fresh Milled Flour

Serves: 8

Ingredients

3/4 cup date sugar
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
1 (15 ounce) can of pumpkin puree
1/2 cup buttermilk
1 3/4 cups fresh milled soft wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2-3 teaspoons pumpkin pie spice

Directions

Preheat oven to 350° F. In a bowl mix together date sugar, melted butter, eggs, vanilla, pumpkin puree and buttermilk. Set aside.

Using a separate bowl, combine the flour, salt, baking soda, baking powder and pumpkin pie spice. Add pumpkin mixture to the dry ingredients and stir until combined. Do not over mix.

In a greased or parchment lined 8” x 4” loaf pan add batter. Bake for 50-55 minutes or until a toothpick inserted into the middle comes out a clean. Remove pan from oven and place on a cooling rack. Cool in pan for 5 minutes then place loaf on a wire rack and allow to cool before cutting. Slice and serve as is or top with cream cheese. Store any leftovers in a sealed container.

What Does Date Sugar Taste Like?

Date sugar has a wonderful caramel or butterscotch-like flavor that makes is an excellent substitute for brown sugar. The flavor pairs very well with the pumpkin and warm cinnamon spices in this sugar free pumpkin bread recipe.

How to Freeze Pumpkin Bread

You can freeze pumpkin bread whole or in slices. To freeze the entire loaf of pumpkin bread, allow to cool completely, then wrap tightly in plastic wrap (up to two layers) and place in a freezer safe bag. Remove as much air as you can before closing the freezer bag.

To freeze in pieces, slice bread into equal portions. Lay flat in a freezer bag. Place a sheet of wax paper between each layer. Remove air from bag and close. Alternatively, to prevent freezer burn you can also wrap each individual slice in plastic wrap and then place in zipper bag.

More From Scratch Recipes

Pumpkin Pie With Fresh Milled Pie Crust

Pumpkin Pie Ice Cream

Cinnamon Date Sweetened Ice Cream

Pumpkin Yeast Bread

Pumpkin Pie Smoothie