Healthy Pumpkin Bread
This recipe offers a delicious and healthy take on classic pumpkin bread by incorporating three simple ingredient swaps, resulting in a moist and flavorful treat.
Equipment
- loaf pan
- large bowl
- whisk
Ingredients
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
Optional Add-ins
- 1/2 cup chopped nuts pecans or walnuts
- 1/2 cup chocolate chips dark chocolate
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the pumpkin puree, unsweetened applesauce, maple syrup, eggs, and vanilla extract until well combined.
Combining Ingredients
- In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and being careful not to overmix.
Baking
- If desired, fold in any optional add-ins like chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For an extra boost of flavor, toast the nuts before adding them to the batter. Store leftover pumpkin bread at room temperature in an airtight container for up to 3 days, or freeze for longer storage.