This super moist Healthy Pumpkin Bread is a simple and straightforward take on the seasonal classic made without dairy and no refined sugar. Enjoy a thick slice with your favorite nut butter for a delicious snack!
Half all-purpose/ half whole wheat flour may be subbed. You can also use all whole wheat pastry flour.
The additional 1/4 cup sugar makes for a nice, lightly sweet bread. You can bump up the sugar to 3/4 granulated sugar if you want sweeter.
Bread is fairly moist and should keep at room temperature fresh up to three days or up to five days in the fridge.
To freeze, cool completely (optionally slice), wrap tightly in parchment paper, then transfer to a freezer plastic storage bag, seal tight, label, date and freeze for up to 3 months. Thaw to room temperature.