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Whole Wheat Pumpkin Bread

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4.5 from 4 reviews

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!

Ingredients

Scale

Dry

  • 1.75 cups whole wheat pastry flour (or whole wheat white flour)
  • 1 tablespoon pumpkin pie spice (homemade blend linked!)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Wet

  • 1.25 cups canned pumpkin
  • 1/2 cup pure maple syrup
  • 1/4 cup brown sugar or coconut sugar (see notes)
  • 1/4 cup avocado oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup non dairy milk

Instructions

  1. Preheat oven to 350ºF and spray 9×5 inch loaf pan, or line with parchment paper; set aside.
  2. Mix dry ingredients: In a medium bowl combine flour, pumpkin pie spice, baking soda, and salt; set aside.
  3. Mix wet ingredients: In a large bowl add pumpkin, maple syrup, sugar, oil, eggs and vanilla. Whisk until ingredients are well combined.
  4. Combine: Add dry ingredients to large bowl of wet ingredients, using spatula to stir a couple of times, then add in milk and continue stirring until just combined. Avoid over-working the batter so you don’t end up with a tough bread.
  5. Bake: Pour batter into prepared loaf pan and bake for 35 minutes uncovered. Cover top of bread loosely with foil and bake for another 10-15 minutes. Insert toothpick into middle of bread, it should come out with little to no crumbs when done. Allow bread to cool in pan for 15 minutes, then on wire rack to cool completely.

Notes

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.

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