Pumpkin Bread Made With Fresh Milled Flour

This Pumpkin Bread made with fresh milled flour is such a hit in my family! It is so moist and delicious. This FMF Pumpkin Bread does not lack any flavor, also it is great all year long, not just for the fall! Also, if you are looking for a fall favorite in my home, then I recommend my Pumpkin Cinnamon Roll Recipe, because it is always a hit! Check out that video HERE.

I also have so many other wonderful fresh milled flour pumpkin recipes HERE.

Can I Add A Crumble Topping To This Fresh Milled Flour Pumpkin Bread Recipe?

Yes, you can absolutely add a crumble topping to this fresh milled flour pumpkin bread recipe. I have an apple cider bread with an amazing crumble top, and I would suggest using that topping recipe with this bread recipe as well. You can find that full recipe HERE. Also, I will post it below.

Ingredients To Add A Crumble Topping

Cinnamon Sugar Crumble Ingredients

• 1/4 cup unsalted butter 57g slightly melted
• 1/2 cup sugar 100g
• 2 tsp ground cinnamon
• 1/8 tsp salt
• 3/4 cup fresh milled flour 90g I like to use soft white wheat

Can I Add Nuts Or Other Mix-Ins To This FMF Pumpkin Bread?

Sometimes you want to spice things up a bit, and mix in a special surprise! S0, if you want to switch things up, try adding in one of these ideas.

• Chocolate Chips – classic and so good with pumpkin.
• Chopped Pecans or Walnuts – adds a nice crunch and a nutty flavor.
• Dried Cranberries – for a little tart sweetness.
• Pumpkin Seeds (Pepitas) – sprinkle on top before baking for extra texture and a pretty finish.
• Crumble Topping – See above to add a crumble topping.

What To Serve This Fresh Milled Flour Pumpkin Bread With

This fresh milled flour pumpkin bread is so flavorful and perfectly spiced, it’s honestly amazing all on its own. But, if you want to make it extra special, here are a few of my favorite ways to serve it:

• Whipped Maple Butter – Just a little butter, maple syrup, and a pinch of salt whipped together make every bite taste like fall.
• Cream Cheese Spread – Smooth, tangy, and so good on warm slices.
• Apple Butter or Cinnamon Honey Butter – Both add a sweet, spiced touch that pairs perfectly with pumpkin.
• Hot Coffee or Tea – You can’t go wrong with a cozy drink on the side.
• A Fall-Inspired Meal – Try serving a slice next to a warm bowl of soup, like my fresh milled flour Chicken Gnocchi Soup, HERE. It’s comfort in a bowl!

Ingredients To Make Fresh Milled Flour Pumpkin Bread

• 2 cups flour 240g (I like to mill 120g soft white wheat & 120g spelt)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 TBSP Pumpkin Spice (OR use cinnamon, ginger, nutmeg)
• 2 eggs
• 2/3 cup buttermilk 150g (could sub for yogurt, sour cream, kefir, or whole milk with lemon juice instead.)
• 3/4 cup plain pumpkin puree 180g
• 1 cup brown sugar 200g
• 1/2 cup melted butter 113g (1 stick, could sub for olive oil)
• 1 tsp vanilla extract

Instructions To Make Pumpkin Bread With Fresh Milled Flour

1. Firstly, mill the flour.
2. To the flour, add baking powder, baking soda, pumpkin spice, and salt. Then, stir to combine.
3. To a new Medium mixing bowl, add buttermilk, pumpkin puree, brown sugar, melted butter, eggs, and vanilla. Then, whisk these wet ingredients until smooth.
4. Then, add the dry ingredients into the wet ingredients, and then stir to combine. It should be a smooth batter. (If you want to add any mix-ins like nuts, chocolate chips, etc then, you can add those here.)
5. Preheat the oven to 350*F
6. Allow the batter to sit for about 10-15 minutes while the oven preheats. This allows the bran to soften, and the fresh milled flour to start absorbing the liquid.
7. Line a 5×9 bread pan with parchment paper. I like to leave a little parchment paper over the top to make it much easier to pull the loaf out of the pan. 
8. Place baking sheet under bread pan incase of any spill overs.
9. Pour the batter into the lined baking pan.
10. Bake for 60-70 minutes. If the top starts to get too dark, you can add a piece of foil loosely over the top. Bake until a toothpick comes out clean from the center of the loaf. (Also, cast iron or glass pans can take a bit longer to bake sometimes. )
11. Allow the loaf to cool in the pan for 15 minutes, then using the parchment paper pull the loaf out, and allow to cool completely (1-2 hours) before slicing.
12. Lastly, enjoy!

How To Store Fresh Milled Flour Pumpkin Bread

To store this fresh milled flour pumpkin bread cover it, and keep at room temperature for 2-3 days. If you want to store for a longer period of time, then I recommend freezing it. To freeze, let the loaf cool completely to room temperature. Then, slice the loaf, and freeze same day it is baked. Then, to enjoy later, let the slices thaw for about 2 hours at room temperature.

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Check Out Some Of My Other Recipes

Pumpkin Donuts

Pumpkin Muffins

Chicken Gnocchi Soup

Pumpkin Pie Bars

Pumpkin Roll

Apple Cider Bread With Crumble Topping

Cornbread

Apple Walnut Cake

Fresh Milled Flour Recipe Index

Pumpkin Bread Made With Fresh Milled Flour Printable Recipe

Pumpkin Bread Made With Fresh Milled Flour

This Pumpkin Bread made with fresh milled flour is such a hit in my family! It is so moist and delicious. This FMF Pumpkin Bread does not lack any flavor, also it is great all year long, not just for the fall!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 1 5×9 loaf

Equipment

• 1 5×9 bread pan

Ingredients

  

• 2 cups fresh milled flour 240g I like to mill 120g soft white wheat & 120g spelt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 TBSP Pumpkin Spice OR use cinnamon, ginger, nutmeg
• 2 eggs
• 2/3 cup buttermilk 150g could sub for yogurt, sour cream, kefir, or whole milk with lemon juice instead.
• 3/4 cup plain pumpkin puree 180g
• 1 cup brown sugar 200g
• 1/2 cup melted butter 113g 1 stick, could sub for olive oil
• 1 tsp vanilla extract

Instructions

 

• Firstly, mill the flour.
• To the flour, add baking powder, baking soda, pumpkin spice, and salt. Then, stir to combine.
• To a new Medium mixing bowl, add buttermilk, pumpkin puree, brown sugar, melted butter, eggs, and vanilla. Then, whisk these wet ingredients until smooth.
• Then, add the dry ingredients into the wet ingredients, and then stir to combine. It should be a smooth batter. (If you want to add any mix-ins like nuts, chocolate chips, etc then, you can add those here.)
  
• Preheat the oven to 350*F
• Allow the batter to sit for about 10-15 minutes while the oven preheats. This allows the bran to soften, and the fresh milled flour to start absorbing the liquid.
• Line a 5×9 bread pan with parchment paper. I like to leave a little parchment paper over the top to make it much easier to pull the loaf out of the pan.
  
• Place baking sheet under bread pan incase of any spill overs.
• Pour the batter into the lined baking pan.
• Bake for 60-70 minutes. If the top starts to get too dark, you can add a piece of foil loosely over the top. Bake until a toothpick comes out clean from the center of the loaf. (Also, cast iron or glass pans can take a bit longer to bake sometimes. )
• Allow the loaf to cool in the pan for 15 minutes, then using the parchment paper pull the loaf out, and allow to cool completely (1-2 hours) before slicing.
  
• Lastly, enjoy!
  

Notes

If you love a crumble topping, checkout the full blog post, I share how to add that to the top of the batter before baking.

You can use all spelt, einkorn, soft white, or soft red wheat for this recipe. 

How To Store- To store this fresh milled flour pumpkin bread cover it, and keep at room temperature for 2-3 days. If you want to store for a longer period of time, then I recommend freezing it. To freeze, let the loaf cool completely to room temperature. Then, slice the loaf, and freeze same day it is baked. Then, to enjoy later, let the slices thaw for about 2 hours at room temperature.

Keyword fmf pumpkin bread, fresh milled flour pumpkin bread, pumpkin bread recipe

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