Description
This super moist Whole Wheat Pumpkin Bread is a healthy twist on the seasonal classic. Made without dairy or refined sugar, it’s naturally sweetened with maple syrup and packed with cozy pumpkin spice flavor. Perfect for breakfast or a wholesome snack.
Ingredients
- Dry Ingredients:
- 1.75 cups whole wheat pastry flour or whole wheat white flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Wet Ingredients:
- 1.25 cups canned pumpkin
- ½ cup pure maple syrup
- ¼ cup brown sugar or coconut sugar
- ¼ cup avocado oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup non-dairy milk
Instructions
- Preheat oven to 350ºF. Spray a 9×5-inch loaf pan with nonstick spray or line with parchment paper; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, whisk together the pumpkin, maple syrup, brown or coconut sugar, avocado oil, eggs, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients. Stir a couple of times, then pour in the non-dairy milk and continue stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake uncovered for 35 minutes. Then loosely cover the bread with foil and continue baking for another 10–15 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use whole wheat pastry flour for a lighter texture, or white whole wheat for more structure.
- Coconut sugar can be used in place of brown sugar for a refined sugar-free version.
- Do not overmix the batter to avoid a tough texture.
- This bread pairs well with nut butter for a nourishing snack.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
