Healthy Pumpkin Bread
User Reviews
4.6
Healthy Pumpkin Bread
Description
This pumpkin bread blends whole wheat pastry flour with baking powder, baking soda, cinnamon, pumpkin pie spice, and sea salt, providing the base and seasoning. The wet ingredients include pumpkin puree, eggs, maple syrup, melted coconut oil, applesauce, and vanilla extract, combining moisture and sweetness with richness from the oil. Mixing wet and dry components until just combined preserves tenderness. The batter is poured into a greased loaf pan and topped with a coconut sugar and cinnamon mix before baking at 350°F for about an hour or until a toothpick comes out clean.
The gentle spices and pumpkin provide a comforting flavor and moist texture without being overly sweet. This bread is suitable for casual snacking, breakfast, or paired with spreads. It stores well at room temperature for several days, in the refrigerator up to a week, or frozen for one to two months.
Substitutions are available for the flour to accommodate dietary preferences, and flaxseed eggs can replace regular eggs for a vegan version. These adaptations allow flexibility while maintaining the loaf's integrity.
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt sea salt
- 1 cup pumpkin puree canned or homemade
- 2 large egg
- ½ cup maple syrup
- ⅓ cup coconut oil melted
- ⅓ cup applesauce unsweetened
- ½ teaspoon vanilla
Topping
- 2 Tablespoons coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper.
- In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
- Combine the wet ingredients (pumpkin, eggs, maple syrup, oil, applesauce and vanilla) in a medium-sized mixing bowl and blend well.
- Add the liquid mixture to the dry and stir well until just combined.
- In a small bowl mix coconut sugar and cinnamon for the topping.
- Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool before removing from pan.
- Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.
Notes
- Substitute whole wheat pastry flour with white whole wheat, a mix of all-purpose and whole wheat, or gluten-free flour blends as needed.
- Replace eggs with flaxseed eggs for a vegan variation.
- The bread keeps at room temperature for 3 days, up to a week refrigerated, or frozen for 1-2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1slice with topping | |
| Calories | 181kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Sodium | 354mg | 15% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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