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Healthy Pumpkin Bread

A soft, moist pumpkin loaf made with white whole wheat flour and maple syrup. One bowl, no mixer, no refined sugar.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling 45 minutes
Total Time 1 hour 50 minutes
Servings: 12 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 179
Ingredients Method Notes

Ingredients
  

  • 1 3/4 Cups White whole wheat flour about 210 g
  • 1 Teaspoon Baking soda
  • 1/2 Teaspoon Baking powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground nutmeg
  • 1/4 Teaspoon Ground ginger
  • 1 Cup Pumpkin puree not pie filling
  • 1/2 Cup pure maple syrup
  • 1/4 Cup unsweetened applesauce
  • 1/4 Cup olive oil or melted coconut oil
  • 2 Large Eggs
  • 1/4 Cup milk of choice
  • 1 Teaspoon Vanilla extract
  • 2 Tablespoons Pepitas for topping (optional)

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides so you can lift the loaf out later.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a second bowl, whisk the pumpkin puree, maple syrup, applesauce, oil, eggs, milk, and vanilla until smooth.
  4. Pour the wet mixture into the dry mixture. Fold with a spatula just until no dry streaks remain. A few small lumps are fine.
  5. Scrape the batter into the prepared pan and smooth the top. Sprinkle with pepitas if using.
  6. Bake for 50 to 55 minutes, until a toothpick in the center comes out with a few moist crumbs. If the top browns too fast, cover loosely with foil after about 35 minutes.
  7. Cool in the pan for 15 minutes, then lift the loaf out and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

  • Use plain pumpkin puree. Pumpkin pie filling has added sugar and spices and will change the result.
  • Fresh pumpkin puree should be blotted with a paper towel to remove extra water.
  • Regular whole wheat flour works too, but the loaf will be slightly denser.
  • For muffins, fill 12 lined cups and bake for 18 to 20 minutes.
  • Add 1/2 cup chocolate chips or chopped walnuts to the batter if you like.
  • Storage: counter for 2 days, fridge for up to 5 days, freezer for up to 3 months (slice first).
  • Honey can replace the maple syrup one to one. Watch the top, as it browns faster.