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Fresh Milled Flour Pumpkin Bread

This Fresh Milled Flour Pumpkin Bread is a cozy, one-bowl fall bake made with pure maple syrup and warm spices — moist, hearty, and naturally sweetened.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 250 g wheat berries
  • 1 pumpkin puree 15 oz can
  • 2 eggs
  • ½ cup maple syrup
  • ¼ cup brown sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ teaspoon ginger
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup melted butter
  • ½ cup chopped pecans optional
Maple Icing (Optional)
  • 1 ½ cup powdered sugar
  • ½ cup maple syrup
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • dash salt

Equipment

  • grain mill
  • mixing bowl
  • Whisk
  • Loaf pan

Method
 

  1. Mill 250g of wheat berries into flour using a home grain mill.
    250 g wheat berries
  2. Preheat your oven to 350°F and prep your loaf pan so that the bread does not stick while baking (I sprayed mine with avocado oil, but you can use whatever oil you prefer or have on hand).
  3. In a large mixing bowl, combine the pumpkin puree, eggs, maple syrup, vanilla extract, and brown sugar. Whisk together until combined.
    1 pumpkin puree, 2 eggs, ½ cup maple syrup, 2 tsp vanilla extract, ¼ cup brown sugar
  4. Add the dry ingredients directly on top of the wet ingredients (no need for a separate bowl): the flour, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder. Mix together.
    250 g wheat berries, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, ¼ tsp ginger, ½ tsp salt, 1 tsp baking soda, ½ tsp baking powder
  5. Add melted butter last, stirring until just incorporated.
    (Optional) Now is also the time to stir in any mix-ins - pecans, chocolate chips, etc.
    ¼ cup melted butter
  6. Pour the batter into your prepared loaf pan.
  7. Bake at 350°F for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out fairly clean. I like to bake for 50 minutes and then tent a piece of foil over it for the last 15 minutes so the inside finishes baking without the outside getting too dark. Cool completely before slicing.
Maple Icing (Optional)
  1. In a mixing bowl, whisk together the powdered sugar, maple syrup, melted butter, vanilla extract, and salt until fully incorporated and smooth. If the icing begins to stiffen while sitting, microwave for 3-5 seconds to bring it back to a pourable consistency. Drizzle over the cooled loaf.
    1 ½ cup powdered sugar, ½ cup maple syrup, 2 tbsp melted butter, 1 tsp vanilla extract, dash salt