Healthy Pumpkin Bread

This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.

👥 1 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Cookie and Kate📖 cookieandkate

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●whisk
●stove
●microwave
●knife

📝 Preparation Steps

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about ⏱️ 10 seconds in the microwave.)

eggs2

Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

pumpkin purée1 cupbaking soda (NOT baking powder; they aren’t the same!)1 teaspoon

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to ⏱️ 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at ⏱️ 55 minutes; if I have added mix-ins, it needs closer to ⏱️ 60 minutes). Let the bread cool in the loaf pan for ⏱️ 10 minutes, then carefully transfer the bread to a cooling rack to cool for ⏱️ 20 minutes before slicing.

Nutrition Facts

calories

185 calories

fat Content

10.5 g

fiber Content

1.6 g

sugar Content

13.1 g

sodium Content

330.4 mg

protein Content

2.8 g

trans Fat Content

0 g

cholesterol Content

46.5 mg

carbohydrate Content

20.8 g

saturated Fat Content

7.9 g

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