Description
This healthier pumpkin bread recipe combines whole wheat and almond flours with warm spices and natural sweeteners to create a moist, flavorful loaf. Enhanced with optional nuts and dark chocolate chips, it’s a nutritious twist on a classic fall favorite, perfect for breakfast or a wholesome snack.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 1/4 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup honey or pure maple syrup
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/3 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside to ensure even distribution of spices and leavening agents.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, honey or pure maple syrup, eggs, unsweetened applesauce, melted and cooled coconut oil, and vanilla extract until well combined and smooth.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Stir gently just until combined to avoid overmixing which can make the bread dense.
- Add Optional Mix-ins: If using, gently fold in the chopped walnuts or pecans and dark chocolate chips for extra texture and flavor.
- Fill the Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula to ensure uniform baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Ensure pumpkin puree is pure and not pumpkin pie filling to avoid excess sugar and spices.
- Honey or maple syrup can be substituted based on preference or dietary needs.
- Do not overmix the batter to keep the bread light and tender.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze any extra pumpkin bread by wrapping tightly in plastic wrap and placing in a freezer-safe bag for up to 3 months.
