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–+ servings
Two loaves of Kamut flour pumpkin bread in loaf pans.
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4.89 from 9 votes

Kamut Flour Pumpkin Bread

Healthy Kamut Flour Pumpkin Bread is easy and made from scratch. It uses canned pumpkin and applesauce to make a delicious moist sweet bread.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 2 loaves
Author: Jen Talley
Cost: $6

Ingredients

  • 3½ cups white Kamut flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1½ teaspoons salt
  • 15 ounces canned pumpkin
  • 2½ cups white sugar
  • 4 large eggs
  • ¾ cup oil (canola or vegetable)
  • ¼ cup applesauce
  • ⅓ cup water
  • 1 cup chocolate chips (plus more for top)

Instructions

  • Preheat the oven to 350°. Grease two 9x5 loaf pans. Add a rectangle of parchment paper on the bottom to prevent sticking to the bottom.
  • Mix the Kamut flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
  • In a separate large bowl, mix the canned pumpkin, white sugar, eggs, oil, apple sauce, and water together. Make sure everything is very well combined.
  • Add half of the dry ingredients to the pumpkin mixtures and stir until combined. Add the last of the dry ingredients to the batter and combine well without over-mixing. Add the chocolate chips and gently mix them in.
  • Pour half the batter into each of the prepared loaf pans.
  • Bake for 60-70 minutes. Insert a toothpick into the middle of the loaf to make sure it is done. There may be small crumbs stuck to the toothpick, but you don't want any wet batter.
  • Use oven mitts to remove the hot pans from the oven. Carefully remove the loaves from the pans and let them cool on a cooling rack.

Notes

Recipe Tips & Tricks
  • Use parchment paper on the bottom of the greased pan. If the sides slightly stick you can always use a thin plastic scraper to loosen it, but the bottom will easily come out when you use parchment paper.
  • Make sure you don't over-mix the batter. Once, the flour is well incorporated you can fold in the chocolate chips.
  • Place the loaves in the bottom third of the oven. It will prevent the top from browning as fast.
  • Use a toothpick to check if the center of the loaf is fully cooked. It should come out either clean or with crumbs stuck to it. If there is wet batter attached then it needs a little more time.
  • Substitute 4 cups of all-purpose flour for the Kamut flour if needed.
 
  • Storage: Allow the pumpkin loaf to fully cool before you store the bread in an airtight container or bag. Pumpkin bread can be stored for up to 1 week.
  • Freezing: You can freeze pumpkin bread. I wrap my loaf tightly with plastic wrap and then put it in a freezer bag.