This healthy pumpkin bread is moist, flavorful, and every bite tastes just like fall. I used maple syrup and coconut oil in lieu of butter and sugar - to give the bread a healthier play on traditional pumpkin (or any other type of bread).
Why Healthy Pumpkin Bread?
It's happened, I have jumped on the fall bandwagon. A little late but better than never. I particularly enjoy the fall bandwagon because its really interesting to see how many ways creators try to use squash(which on its own is pretty damn bland) this time of year.
Sweet, savory - you name it, we are all putting squash into anything we can - in what seems to be the never ending race to shove as much fall everything into our lives as possible.
What is in this Healthy Pumpkin Bread?
I really like to find ways to make baked goods with healthier alternatives. This healthy pumpkin bread reminds me of pumpkin pie - a classic autumn dish. By adding pumpkin spice (which is all the rage this time of year) you get a warming and comforting flavor during a time of year when temperatures are cooling (or if you live where I live, where it's already snowing).
Notable Ingredients In Healthy Pumpkin Bread
- Pumpkin: haha duh. I use canned, if you want to roast a lil pie pumpkin, you do you! Adds the pumpkin flavor and a LOT of moisture
- Coconut Oil: replaces butter, its just a different fat but one i prefer to use when possible (but I do still love butter so relaxxx)
- Maple Syrup: lil more passionate about this one. Its got a lower glycemic index than white sugar, so I definitely prefer to use this whenever I can. I compromise by adding a lil more than what would be called for, hence the healthy-ish.
- Pumpkin Pie Spice: gives the flava. It is easier than measuring out cinnamon, cloves, ginger etc individually.. but if you want to individually measure - go for it.
- Ground ginger: adds flava and balances out some of the pumpkin spice.
Modern Home Cook Substitutions
GF peeps: try using gluten free flour, and if the batter seems dry, add ¼ cup milk of choice.
Plant based peeps: sub regular eggs for flax eggs.
For 1 egg: mix 1 Tbsp ground flaxseed with 2.5 Tbsp water and let it sit for a few minutes until it thickens.
PrintHealthy(ish) Pumpkin Bread
This healthy pumpkin bread is moist, flavorful, and every bite tastes just like fall. I used maple syrup and coconut oil in lieu of butter and sugar - a bread your are sure to love!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: Baked Goods
- Method: Bake
Ingredients
Dairy:
2 eggs
Pantry:
1 ½ cups white whole wheat flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp pumpkin pie spice
½ tsp ginger ground
⅓ cup coconut oil (melted)
¾ cup maple syrup
1 cup pumpkin puree
1 tsp vanilla
½ cup chocolate chips (or pecans/walnuts), plus more for garnish (optional)
Instructions
- Preheat the oven to 350, line a loaf pan with parchment paper & gather all your ingredients.
- In a large bowl mix 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ½ tsp pumpkin spice blend, and ½ tsp ground ginger. Whisk well to combine.
- In another bowl, add 2 eggs, ¾ cup maple syrup, 1 cup pumpkin puree, 1 tsp of vanilla, and ⅓ cup melted coconut oil - make sure it’s not hot or you will cook the eggs. Whisk for 30 seconds until well combined.
- Make a well in the center of the dry ingredients, and pour the wet into it.
- Gently fold the wet into the dry ingredients until no streaks of flour remain - but don't overmix.
- Fold in ½ cup of chocolate chips (or other mix-in’s) if you choose.
- Pour batter into the lined loaf pan and garnish with chocolate chips (or mix-ins).
- Bake for 40-45 minutes, until a knife inserted into the center of the load comes out clean.
- Let the loaf rest 5 minutes, then lift the loaf out of the pan by grabbing the top of the parchment paper.
- Set the loaf on a cooling rack or a baking sheet and allow it to cool down before slicing. (It’s ok if it sits in the parchment paper).
Notes
GF peeps: try using gluten free flour, and if the batter seems dry, add ¼ cup milk of choice.
Plant based peeps: sub regular eggs for flax egg. For 1 egg: mix 1 Tbsp ground flaxseed with 2.5 Tbsp water and let it sit for a few minutes until it thickens
Keywords: healthy pumpkin bread, moist pumpkin bread, pumpkin spice, fall pumpkin bread
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