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Whole Grain Pumpkin Bread & Kabocha Squash Bread
"Remembering that morning someone (I'm not going to say who) swiped a chunk from the pumpkin bread."
-- @feedtheswimmers

Recipe Intro From feedtheswimmers
Swapping Kabocha for Pumpkin add a rich deep flavor to classic pumpkin bread!

Whole Grain Pumpkin Bread (Gluten Free)

Makes 2 loaves

*Please choose organic where you are able


2-3 cups turbinado sugar (I use 2)

4 eggs, room temperature

1 cup sunflower seed oil (olive oil or shortening of choice)

2 1/2 heaping cups kabocha or pumpkin purée, (if homemade, make sure to strain well) 

1 tsp vanilla

1 tsp cinnamon

2 tsp salt

1 1/2 tsp baking soda

1 cup gluten free baking mix (Bobs Red Mill 1:1, or Cup4Cup are great options)

1 1/2 cups GF oat flour

1/2 cup amaranth flour

1/2 cup buckwheat

1/4 cup golden flax meal

1/4 cup almond meal(optional, sub with oat flour)

You may use any combination of these flours that you wish. Simplify as you need. Play with them to find your favorite balance. Omit any you may not care for. Quick breads are very forgiving.

Optional mix-ins:

1 cup chopped walnuts or 1 cup dark chocolate chips or 1 cup chopped roasted chestnuts


Preheat oven to 350F Prepare two loaf pans, "grease" and or line with parchment

Whisk together flours, salt, baking soda Beat eggs and sugar until light and creamy. Add oil and continue for 2-3 more minutes. Add vanilla, cinnamon and pumpkin. Mix until fully incorporated. About 1/4 at a time, add flour and mix until just combined, being careful not to overmix.

Fold in any mix-ins you may be using. Divide between loaf pans and bake for about 1 hour, or until a toothpick inserted comes out clean. This bread is nice and moist, depending on your oven, adjust baking time. Enjoy!