Healthy Pumpkin Bread

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Healthy Pumpkin Bread


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

  1. 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.
  2. 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.
  3. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
  4. Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, applesauce and flax egg) in a medium-sized bowl and blend well.
  5. Add the liquid mixture to the dry and stir well until just combined.
  6. In a small bowl, mix coconut sugar and cinnamon for the topping.
  7. 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.
  8. Allow to cool before removing from pan.
  9. 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
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