1 1/2 cups Immaculate Baking Co.™ sprouted whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt or kosher salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 tablespoons finely chopped crystallized ginger
1 cup cane sugar
1 cup canned pumpkin (not pumpkin pie mix)
2/3 cup melted coconut oil
1/2 cup powdered sugar
2 to 3 teaspoons milk
Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray.
In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and 3 tablespoons of the crystallized ginger until well blended.
In large bowl, beat cane sugar, pumpkin, coconut oil and eggs with electric mixer on medium speed until well blended. Add flour mixture; beat on low speed just until blended. Spread batter in pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan using metal spatula; remove from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, mix powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Sprinkle remaining tablespoon of crystallized ginger over top of loaf. Let glaze set before slicing; about 30 minutes.
If you don’t have crystallized ginger, go ahead and make this bread anyway. It will still be delicious!
You can use either virgin unrefined or refined coconut oil in this recipe. Virgin unrefined coconut oil may give your baked goods a slight coconut flavor. Just be sure to measure it in its melted (liquid) form.
|Calories from Fat||90|
|% Daily Value:|
|Other Carbohydrate||1 1/2|