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Healthy Pumpkin Bread: 1 Unbelievable Treat

Healthy Pumpkin Bread (with Maple & Whole Wheat)
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This healthy pumpkin bread recipe uses whole wheat flour, maple syrup, and yogurt for a nutritious twist on a fall classic. Enjoy it for breakfast or as a guilt-free snack.

Ingredients

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  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • ¼ cup plain Greek yogurt or unsweetened applesauce
  • 2 large eggs
  • ¼ cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, yogurt (or applesauce), eggs, melted coconut oil (or butter), and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling.
  • For extra moisture, you can add ½ cup of chopped nuts like walnuts or pecans to the batter.
  • Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • This bread freezes well. Wrap tightly in plastic wrap and then foil for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/healthy-pumpkin-bread-with-maple-whole-wheat/