Super moist whole wheat pumpkin bread made without dairy, oil, or refined sugars. Enjoy a thick slice with your favorite nut butter for a delicious snack!
*photos updated October 2018*
Do you guys ever procastibake… you know, procrastination in the form of baking. I used to do it ALL the time, back before I started this blog. I haven’t done it lately… of course until now. It’s actually what I am doing right this very moment as some muffins are in the oven. I’ve been procrastinating various tasks all morning… from my workout (still not done), to cleaning (partially done), to writing this post… well at least you know that I am actively working on one of said tasks…
I blame the procrastination on how my morning started… I was all signed up to do 7am yoga and then when my alarm went off I cancelled. I went back to bed for about an hour and woke up thinking “Well, I could go downtown and still get in a FLEX workout…” And then I lay in bed some more contemplating whether I felt like going downtown or doing a workout at home…
I chose the latter yet still haven’t gotten in a workout.
Needless to say my day has felt like a big ole hodge podge of various tasks that I’ve been procrastinating. How does one prevent this from happening? And no that is not a rhetorical question, I am actually asking for your advice…
But I do feel like days like this are okay/normal every once in a while you know? For instance because this day happened the way it did I am bound to be much more productive tomorrow right? At least I can hope/plan/put in a valiant effort.
But enough chitchat, let’s talk this
Whole Wheat Pumpkin Bread
When I started doing a little inventory of my fall baked goods from last year I realized I had yet to give you a pumpkin bread. I actually feel like I’m still missing so many pumpkin baked goods that I’ll likely be sharing well into January… We shall see.
This whole wheat pumpkin bread is adapted from my whole wheat banana bread. I decided to keep it dairy-free again, as well as oil-free because the canned pumpkin keeps it fairly moist already. I even tested it with a tiny bit of oil but it’s truly not needed!
Oh oh! Are you ready for this? We’re using an ENTIRE CAN of pumpkin. I know, right? You probably thought it was impossible to use a whole can in one recipe but I have made it happen for you. Not that I discriminate against a partially used can. See: pumpkin muffins, pumpkin scones, pumpkin chickpea cookies, pumpkin truffles… Either way it’s all good.
Ingredients needed for oil-free pumpkin bread
- canned pumpkin
- coconut sugar (or dry sweetener of choice)
- maple syrup
- non-dairy milk
- whole wheat white flour
- pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- baking soda
Some Quick Baking Tips for Pumpkin Bread
Gently combine your wet and dry ingredients to avoid overworking the batter. The more you work the batter, the tougher the bread will be.
Lightly grease and line your bread pan so it comes out with no problems.
Adjust oven rack to lower middle position to avoid the top of the bread from browning too much. I also cover the top with foil about halfway through.
Check the middle of the bread with a toothpick for wet batter. The bread will be done when an inserted toothpick comes out with little to no crumbs.
This whole wheat pumpkin bread is moist, flavorful and best enjoyed with you favorite nut butter, of course.
Making this recipe? Be sure to leave a comment and review here on the blog! I love hearing from you.
- 2 cups whole wheat white flour*
- 1 TBS pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 15oz canned pumpkin (equal to 1 3/4 cups pumpkin puree)
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar (or dry sweetener of choice)
- 2 large eggs
- 1/2 TBS vanilla extract
- 1/4 cup non-dairy milk
- Preheat oven to 350F and adjust oven rack to lower middle (this will help your bread from browning too much on top). Spray 9×5 bread pan, or line with parchment paper. Set aside.
- In a large bowl combine flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a medium add pumpkin, maple syrup, coconut sugar, eggs, vanilla, and milk mixture. Whisk until ingredients are well combined.
- Add wet ingredients to large bowl of dry ingredients, gently folding in until JUST combined, batter will be thick and heavy. Avoid over-working the batter, as that will result in a tough bread.
- Pour batter into prepared bread pan and bake for 45-55 minutes. Cover top of bread loosely with foil at 20 minutes, to avoid the top from getting too dark. Insert toothpick into middle of bread, it should come out with little to no crumbs when done. Allow bread to cool completely before slicing. Enjoy with your favorite nut butter for a delicious breakfast treat!
*half all-purpose/ half whole wheat flour may be subbed. You can also use all whole wheat pastry flour. If you’d like a slightly sweeter bread, bump up the sugar to ¾ cup. Bread is fairly moist and should keep at room temperature fresh up to three days. Nutrition approximate based 12 servings.
- Serving Size: 1/12
- Calories: 161
- Sugar: 14g
- Sodium: 219
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 31mg