If you like pumpkin you will love this healthy pumpkin bread.
This time of year is all about those warm spices. I love baking with pumpkin. It instantly makes me think of all of the wonderful holidays right around the corner.
This vegan pumpkin bread recipe is a family favorite. It lasted 1 day in my house. Not only does this pumpkin bread taste amazing, you can eat it knowing it is packed with wholesome ingredients. My family has no idea that there are no added sugars and that they are eating cake made with whole wheat flour.
A very healthy easy to execute dessert that will make your house smell amazing, and will put a smile on your families faces 🙂
These are the majority of the ingredients for the healthy pumpkin bread. I decided to use 100%whole wheat flour in this recipe. You can use a 50/50 split with AP flour if you prefer.
Take all of your wet ingredients and whisk the oil and honey/maple syrup together. Then add the eggs/or flax eggs and whisk until blended.
Then if you are lucky to have a little helper that wants to be your little assistant in the kitchen…hand her a spoon and tell her to gradually add the dry ingredients into the wet ingredients. Some lumps are ok! You do not want to over mix the pumpkin bread. That will lead to a very tough cake. And no one wants that!
Once mixed your healthy pumpkin bread batter will look something like this.
I used a 325 degree oven. Make sure to rotate midway to ensure even cooking.
I baked mine for about 51 minutes. Once I inserted a toothpick and it came out clean I removed it from the oven. You should see some cracks on top of your healthy pumpkin bread 🙂
Cool your pumpkin bread for about 20 minutes before slicing.
Your family will be nagging for a piece after smelling this pumpkin bread baking for the last hour.
- ⅓ cup extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs or 2 flax eggs
- FOR 1 FLAX EGG combine 2.5 tablespoons of water and 1 tablespoon of ground flax seeds. Then let thicken in the fridge for 15-30 minutes.
- 1 cup pumpkin purée
- ¼ cup of unsweetened almond milk
- ½ teaspoon of cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon of ground cloves
- 1 teaspoon baking soda
- 1 teaspoon maple extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- Grease a 9x5 inch loaf pan with cooking spray .
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius)
- Whisk the oil and honey/maple syrup together together Add the eggs/ flax eggs and whisk until blended.
- Then add the pumpkin purée, milk, spices, baking soda, salt and vanilla. Blend thoroughly with the whisk.
- Slowly spoon in the flour. Be careful not to overwork the batter. This will cause a tough cake. Mix until just combined.
- Pour the batter into your prepared pan and sprinkle lightly with cinnamon.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 50-55 minutes
- Let the bread cool in the pan for about 10-15 minutes.
- Then carefully remove it from the pan and let cool on the baking rack for about 20 minutes.
Some other great holiday recipes:
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