If there is pumpkin bread in my house, I will eat it for every meal. I will also eat it for a snack in between meals. Multiple times a day. What I’m trying to say is… “Hi, I’m Jacqui and I’m addicted to pumpkin bread.”
While my mother makes the most amazing loaf of all time (like, Beyonce level pumpkin bread) I recently set out to find a different recipe that substituted a few items for healthier alternatives. Because when you could (and will) literally eat 4-5 slices a day, you should probably make some sort of attempt to balance happiness with health. Right? Right.
Here you have it – Healthy Pumpkin Bread, plus leftover batter turned muffins. With a few simple switches (seriously, I had all of these ingredients on hand) you can take this seasonal staple and make it socially acceptable to consume an entire loaf in one day. No, I don’t actually recommend doing that. Yes, I might actually end up doing that.
- 1 cup pumpkin purée
- ¼ cup milk of choice
- ⅓ cup melted coconut oil
- 2 eggs
- ½ cup honey or maple syrup
- 1½ teaspoons pumpkin spice blend
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1¾ cups whole wheat flour (white or otherwise)
- Preheat oven to 325 degrees and grease a 9×5-inch loaf pan
- In a large bowl, combine oil and honey with a whisk.
- Add the eggs and whisk until blended.
- Add the pumpkin, milk, pumpkin spice, baking soda, salt and vanilla; whisk to blend.
- Use a large spoon to stir in flour until combined.
- Pour the batter into your greased loaf pan and bake 1 hour, or until toothpick comes out clean!
- Let the loaf cool in the pan for 15 minutes, then on a wire rack for 30 minutes more.