Healthy Pumpkin Bread
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Healthy Pumpkin Bread
- Total Time: 1 hr 15 min
Description
This delightful healthy pumpkin bread is great for the fall season and is low in sugar, vegan and naturally sweetened!
Ingredients
Scale
Ingredients
- 1 ⅔ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon sea salt
- 1 cup canned pumpkin or homemade pumpkin puree
- ¼ cup maple syrup
- ½ teaspoon vanilla
- ¼ cup melted coconut oil
- ¼ cup unsweetened applesauce
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
Topping
- 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350℉. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper.
- Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel like consistency forms.
- In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
- Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, applesauce and flax egg) in a medium-sized 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
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour, you can also use white whole wheat flour, 1 cup all-purpose and ⅔ cup regular whole wheat or 1 ⅔ cup all-purpose flour. For a gluten-free option, you could try a gluten-free 1:1 flour blend.
- Maple syrup: For a sweeter pumpkin bread, feel free to use ½ cup maple syrup.
- Flax egg: A regular egg can be used in place of the flax egg if you don’t need the recipe to be vegan.
- Original recipe found at: https://www.eatingbirdfood.com/web-stories/healthy-pumpkin-bread-2/
- Prep Time: 15 minutes
- Cook Time: 1 hr
Nutrition
- Serving Size: 1 slice
- Calories: 146
- Sugar: 9g
- Sodium: 258mg
- Fat: 6g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
