Healthy Pumpkin Bread Recipe
Made with good-for-you ingredients and still really delicious, this pumpkin bread is an excellent option for anyone who wants to bake a healthier loaf.
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 servings
- 1 ¼ cup pumpkin puree 264 g
- 2/3 cup melted coconut oil 126 g
- 6 tablespoons milk water, orange juice, or strong coffee
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour 220 g or King Arthur GF Measure for Measure flour
- 1 ¼ cup coconut palm sugar 176 g
- 1 teaspoon pink Himalayan salt
- 1 tablespoon pumpkin pie spice
- 1 ¼ teaspoon double acting baking powder
- ½ teaspoon ginger powder
- 2 cups mix-ins (optional) max of optional mix-ins (chopped pecans, chopped walnuts, dark chocolate chips, dried cranberries, pumpkin seeds, etc.)
Preheat oven to 350°F. Line loaf pan with parchment paper.
Combine all wet ingredients in a large bowl and mix.
Add to the bowl, the sugars, baking powder, spices, salt, and all-purpose flour. Mix just until the batter is smooth. If adding any mix-ins, stir them in.
Pour into the prepared loaf pan. Cover with tinfoil for the first 15 minutes. Bake 50-55 minutes total until a toothpick comes out clean.
Tips and tricks:
- Use an 8.5x4.5 loaf pan OR 9x5 loaf pan. THIS is the pan we use most often.
- Use gram measurements for perfect results
- 1 teaspoon of ginger can be used for a little bit of kick
- If using table salt, decrease the amount to a ½ teaspoon
- Other gluten-free cup for cup blends should work as long as the gram measurements are used
- For lighter bread with more rise, use white whole wheat flour
Calories: 381kcal | Carbohydrates: 51.3g | Protein: 5.4g | Fat: 20g | Saturated Fat: 15.6g | Cholesterol: 46.7mg | Sodium: 339.9mg | Fiber: 3.7g | Sugar: 32.1g