Healthy Pumpkin Bread
A moist and nourishing pumpkin bread recipe made with wholesome ingredients like whole wheat flour and maple syrup. Naturally sweet, cozy, and freezer-friendly.
Equipment
- Mixing bowl
- 9×5-inch loaf pan
- Whisk and spatula
- Cooling rack
Ingredients
- - ⅓ cup melted coconut oil or light olive oil
- - ½ cup maple syrup or honey
- - 2 large eggs or flax eggs for vegan option
- - 1 cup canned pumpkin purée
- - ¼ cup unsweetened almond milk or any milk of choice
- - 1½ tsp pumpkin pie spice
- - 1 tsp baking soda
- - 1 tsp vanilla extract
- - ½ tsp sea salt
- - 1¾ cups white whole wheat flour
- - Optional: ½ cup nuts chocolate chips, or dried fruit
- - Optional: pinch of cinnamon for topping
Instructions
- Preheat oven to 325°F. Grease a 9x5-inch loaf pan.
- In a large bowl, whisk oil and maple syrup. Add eggs and beat well.
- Stir in pumpkin, milk, vanilla, and spices.
- Sprinkle in baking soda and salt. Add flour, mixing just until combined.
- Fold in optional mix-ins.
- Pour batter into the pan. Sprinkle cinnamon on top if desired.
- Bake for 55–60 minutes. Cool before slicing.
Notes
- For gluten-free: Use oat flour or a GF blend
- For vegan: Use flax eggs and maple syrup
- For low-fat: Substitute applesauce for half the oil
- For vegan: Use flax eggs and maple syrup
- For low-fat: Substitute applesauce for half the oil