Ginger-Turmeric Pumpkin Bread with Coconut Glaze

Looking for a unique spin on your favorite autumnal pumpkin bread? Maybe you give this earthy, spicy, gingery version a try! Did I mention it’s gluten-free, mostly healthy and almost paleo (just swap the buckwheat flour for your favorite paleo-friendly flour or baking mix and you’re in business)? Ginger-Turmeric Pumpkin Bread, you are my one true loaf. I mean love.

Ginger-Turmeric Pumpkin Bread with Coconut Glaze | www.mackenziemjordan.com
Ginger-Turmeric Pumpkin Bread with Coconut Glaze | www.mackenziemjordan.com

Ginger-Turmeric Pumpkin Bread with Coconut Glaze

Makes: 1 loaf
Prep time: 15 mins
Bake time: 45 mins

PUMPKIN BREAD

1/3 cup coconut oil
1/2 cup honey or maple syrup
2 room temperature eggs
1 teaspoon vanilla
1-1/4 cup pumpkin puree
1/4 cup light coconut milk
1-1/2 teaspoon turmeric
2 teaspoons ground ginger
1 teaspoon cinnamon
1-3/4 cup buckwheat flour (of flour of choice)
1 teaspoon baking soda
Small pinch of salt

COCONUT GLAZE

1 cup full-fat canned coconut milk
1 tablespoon lemon zest
1 tablespoon honey
1/2 teaspoon vanilla

Roasted, toasted pumpkin seeds for topping

PREPARE PUMPKIN BREAD

Preheat oven to 350 degrees Fahrenheit. 

In a large mixing bowl, whisk together coconut oil, honey, eggs and vanilla until smooth. Add pumpkin puree, milk turmeric, ginger and cinnamon, continue whisking until ingredients are combined. Add buckwheat flour, baking soda and salt, stir with a wooden spoon until batter is free of dry clumps. 

BAKE PUMPKIN BREAD

Pour pumpkin bread batter into a greased or parchment-lined loaf pan (I used this non-stick loaf pan from Crate & Barrel) and bake for about 40 minutes, or until a cake tester or toothpick poked into the center comes out clean.

Let the bread cool until the pan is no longer too hot to touch, about 10 minutes. Remove pumpkin bread from loaf pan and cool on a rack for another 20-30 minutes. 

MAKE COCONUT GLAZE

While bread bakes, bring coconut milk, lemon zest, honey and vanilla to a boil in a small saucepan. Reduce heat and simmer, stirring frequently, until sauce begins to thicken, about 10 minutes. If you’d like a thinner consistency, whisk in a bit more milk. Remove from heat.

DIZZLE TIME

Once pumpkin bread has cooled, spoon a generous amount of coconut glaze over the top of your pumpkin bread. Sprinkle on roasted pumpkin seeds, slice and serve. 

(Note: the glaze will start to solidify with a bit of time. If you’d like to speed up the process, you can pop the bread in the refrigerator for a few moments to help.)

Ginger-Turmeric Pumpkin Bread with Coconut Glaze | www.mackenziemjordan.com
Ginger-Turmeric Pumpkin Bread with Coconut Glaze | www.mackenziemjordan.com
Ginger-Turmeric Pumpkin Bread with Coconut Glaze | www.mackenziemjordan.com
Ginger-Turmeric Pumpkin Bread with Coconut Glaze | www.mackenziemjordan.com