Description
This healthier pumpkin bread recipe combines whole wheat and almond flours with warm spices and natural sweeteners for a moist, flavorful loaf. Packed with pumpkin puree, it features wholesome ingredients like honey or maple syrup, coconut oil, and optional walnuts or dark chocolate chips. Perfect for a nutritious breakfast or snack, this bread balances indulgence with nourishing elements.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 1/4 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup honey or pure maple syrup
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/3 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
- Combine Wet Ingredients: In another bowl, blend the pumpkin puree, honey or maple syrup, eggs, unsweetened applesauce, melted coconut oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Add Optional Ingredients: If using, gently fold in the chopped walnuts or pecans and dark chocolate chips to evenly distribute throughout the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula to ensure uniform baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Do not overmix the batter to maintain a light and tender texture.
- Optional nuts add a lovely crunch, while dark chocolate chips offer a touch of sweetness.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate up to one week.
- This bread can be frozen for up to 3 months; thaw overnight in the refrigerator.
