Healthy Pumpkin Bread
This wholesome pumpkin bread transforms the traditional autumn favorite into a nutritional powerhouse without sacrificing the warm, spiced flavor profile. Packed with fiber, vitamins, and natural sweetness, it delivers cozy comfort with ingredients your body will thank you for.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 2 cups whole wheat flour can substitute 1:1 gluten-free flour blend for gluten-sensitive individuals
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1 1/2 cups pure pumpkin puree not pumpkin pie filling
- 2 large eggs or 2 flax eggs for vegan option: 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/2 cup maple syrup can substitute honey if not vegan
- 1/3 cup coconut oil, melted can use olive oil or avocado oil
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans optional
- 1/3 cup dark chocolate chips or cacao nibs optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly combined.
- In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, applesauce, and vanilla extract until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix - aim for about 10-12 gentle folds with your spatula.
- If using, fold in the chopped nuts and/or chocolate chips, reserving a small amount for topping.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle any reserved nuts or chocolate chips on top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Tent the bread with aluminum foil after 30 minutes if the top is browning too quickly.
- Allow the bread to cool in the pan for 10 minutes before using the parchment paper to lift it out onto a wire rack to cool completely.
Notes
- Using pure pumpkin puree (not pumpkin pie filling) is essential for this recipe.
- For best results, don't overmix the batter as this can make the bread tough.
- Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
- For a lower-carb option, replace half the flour with almond flour and reduce maple syrup to 1/3 cup while adding 20 drops of liquid stevia.
- This recipe can be made into muffins - bake at the same temperature for 20-25 minutes.
- For best results, don't overmix the batter as this can make the bread tough.
- Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
- For a lower-carb option, replace half the flour with almond flour and reduce maple syrup to 1/3 cup while adding 20 drops of liquid stevia.
- This recipe can be made into muffins - bake at the same temperature for 20-25 minutes.
Nutrition
Calories: 195kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 3gFiber: 3gSugar: 10gVitamin A: 70IUCalcium: 4mgIron: 8mg
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