← Return to previous page

Pumpkin Spice Loaf

Grams/ Weight Measurement
Yield = 2 loaves

110 g butter
250 g brown sugar
8 g salt
5 g ground cinnamon
2 g pumpkin pie spice
10 g vanilla
70 g toasted chickpea flour
450 g pumpkin puree
6 eggs
100 g milk
20 g flaxseed (or chia seed)
320 g Nextjen All Purpose Baking Blend (flour)
8 g baking powder
6 g baking soda
10 g psyllium husk

Using a mixer with a paddle attachment, mix together butter, sugar, vanilla, salt, spices and chickpea flour.
Add eggs, pumpkin puree and milk and mix until incorporated.
Add all the dry ingredients and mix for 1 minute.
Scrape into 2 buttered loaf pans, 10cm x 20cm( 4” x 8”).
Bake at 350°F for 50 minutes to an hour.
Test temperature with a probe to reach 87-95°C (190-200°F).
……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Cups / Imperial Measurement
Yield = 2 loaves

3/4 cup butter
1 1/2 cup brown sugar
1 1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
2 tsp vanilla
1/3 cup toasted chickpea flour
1 3/4 cup pumpkin puree
6 eggs
1/2 cup milk
1 1/2 tbsp flaxseed (or chia seed)
2 1/4 cup Nextjen All Purpose Baking Blend (flour)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp psyllium husk

Using a mixer with a paddle attachment, mix together butter, sugar, vanilla, salt, spices and chickpea flour.
Add eggs, pumpkin puree and milk and mix until incorporated.
Add all the dry ingredients and mix for 1 minute.
Scrape into 2 buttered loaf pans, 10cm x 20cm( 4” x 8”).
Bake at 350°F for 50 minutes to an hour.
Test temperature with a probe to reach 87-95°C (190-200°F).