Healthy Pumpkin Bread
User Reviews
4.9
Healthy Pumpkin Bread
Description
Healthy Pumpkin Bread blends pumpkin puree with natural sweeteners like honey and apple cider, creating a sweet but balanced flavor. Olive oil contributes moisture without overpowering olive taste, while the white whole wheat flour provides structure and a mild nuttiness. Spices such as cinnamon, ginger, nutmeg, and cloves add seasonal warmth without overwhelming the bread.
The batter is gently mixed to avoid toughness, then baked in a greased loaf pan until a toothpick inserted shows moist crumbs, indicating a tender interior. Optionally, turbinado sugar added before baking creates a lightly crisp topping enhancing texture contrast.
This bread makes a nourishing breakfast or snack and pairs well with spreads like butter or cream cheese. It can be stored at room temperature for several days or frozen for longer keeping.
Measuring flour with the scoop-and-scrape method helps achieve consistent results. If preferred, regular whole wheat flour can be used instead of white whole wheat, though it yields a grainier texture. Using sweet apple cider juice contributes to the bread's flavor more than plain apple juice or vinegar. Olive oil can be substituted with melted coconut or canola oil if desired.
Ingredients
- 1 cup pumpkin puree pure
- ½ cup honey pure
- ½ cup extra virgin olive oil
- ¼ cup apple cider see notes
- 2 tsp vanilla extract pure
- 2 egg lightly beaten, large
- 1 ¾ white whole wheat flour see notes
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp cloves ground
- ½ tsp table salt
- 1 TB turbinado sugar optional, raw cane sugar
Instructions
- Preheat oven to 325F with rack on lower middle position. Grease a nonstick 9x5 loaf pan and set aside.
- In a large bowl, mix together the pumpkin honey, oil, cider, vanilla, and eggs until fully incorporated.
- In a separate bowl, use hand whisk to fully combine the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Use rubber spatula to gently fold flour mixture into the pumpkin mixture. Batter should be rather thin, so you only need to fold a few times just until no dry flour streaks remain.
- Use rubber spatula to transfer mixture into prepared loaf pan. Even out the top so that corners are filled. If desired, sprinkle top evenly with turbinado sugar and bake 45-50 minutes or just until toothpick inserted into center comes out with a few tender crumbs attached. Do not wait until toothpick is fully dry/clean, as it's often overdone by then.
- If desired, sprinkle extra turbinado sugar over top of freshly baked pumpkin bread and let cool completely in pan at room temp. Once cooled, run thin knife carefully around edges to loosen and lift bread.
Notes
- Measure flour using the scoop-and-scrape method for accuracy to avoid dense bread.
- Use sweet apple cider juice, not vinegar, for better flavor in the loaf.
- Olive oil is recommended but melted coconut or canola oil can substitute without altering texture.
- White whole wheat flour offers a tender crumb; substituting with regular whole wheat will give a grainier texture.
- Try topping the batter with turbinado sugar for a subtle crunchy crust when baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4.4g | 9% |
| Fat | 12.8g | 20% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 37.2mg | 12% |
| Sodium | 259.2mg | 11% |
| Fiber | 3.2g | 13% |
| Sugar | 15.4g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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