Healthy Pumpkin Bread
This moist and naturally sweetened healthy pumpkin bread is made with whole wheat flour, pumpkin puree, and maple syrup. Perfect for a fall breakfast or snack!
Equipment
- Mixing bowl
- Whisk
- - Loaf pan
- Cooling rack
Ingredients
- - ⅓ cup melted coconut oil or olive oil
- - ½ cup maple syrup or honey
- - 2 large eggs
- - 1 cup pumpkin puree
- - ¼ cup milk of choice or water
- - 1½ tsp pumpkin spice blend
- - 1 tsp baking soda
- - 1 tsp vanilla extract
- - ½ tsp salt
- - 1¾ cups white whole wheat flour
- - Optional: ½ cup mix-ins nuts, chocolate chips, raisins
- - Pinch of cinnamon for topping
Instructions
- Preheat oven to 325°F. Grease a 9×5” loaf pan.
- Whisk oil and maple syrup in a large bowl.
- Add eggs and mix well.
- Stir in pumpkin, milk, spices, baking soda, vanilla, and salt.
- Gently fold in flour and optional mix-ins.
- Pour batter into pan, top with cinnamon.
- Bake 55–60 minutes. Cool in pan 10 min, then on rack.
Notes
- Vegan? Use flax eggs and maple syrup.
- Gluten-free? Use GF flour blend or oat flour.
- Store in fridge up to 7 days or freeze up to 3 months.
- Gluten-free? Use GF flour blend or oat flour.
- Store in fridge up to 7 days or freeze up to 3 months.