Healthy Pumpkin Bread Recipe
This Healthy Pumpkin Bread is a moist, flavorful loaf made with wholesome ingredients like pumpkin puree, oat flour, and natural sweeteners. Perfect for a nourishing breakfast or snack, it combines warm pumpkin pie spices with the subtle sweetness of maple syrup and coconut sugar, offering a healthy twist on a classic fall favorite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 eggs (room temperature)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 ¾ cups oat flour (spooned & leveled)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
Optional Toppings
- Rolled oats
- Pumpkin seeds
- Mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper or greasing it thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, melted coconut oil, pure maple syrup, coconut sugar, and vanilla extract until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk the oat flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Combine Wet & Dry: Pour the dry ingredients into the wet ingredients bowl. Use a rubber spatula to fold the mixture until there are no dry flour patches, ensuring not to overmix. If desired, gently fold in chocolate chips for added sweetness.
- Prepare to Bake: Transfer the batter into your prepared loaf pan. Sprinkle your choice of optional toppings such as rolled oats, pumpkin seeds, or mini chocolate chips evenly over the top.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is ready when it develops a crack on the top and a toothpick inserted into the center comes out clean. Keep an eye on it around the 50-minute mark to avoid overbaking.
- Cool and Serve: Remove the pumpkin bread from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy your healthy homemade pumpkin bread!
Notes
- Use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Oat flour can be made at home by finely grinding rolled oats if unavailable.
- Feel free to add nuts or dried fruit for extra texture and flavor.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free loaf, ensure oat flour is certified gluten-free.
Find it online: http://bitezly.com/healthy-pumpkin-bread-recipe/
