This pumpkin bread is unbelievable! If you like moist, spiced pumpkin, this healthier bread is for you. And you don’t need to feel guilty about eating it – unless of course you eat the whole loaf! I usually double the batch, because it almost takes the same amount of time, and then I have more in the freezer for later. I make a large loaf and then 3 smaller loaves which I freeze. The freezing keeps us from eating it all up.
Most of the ingredients that go into this bread are really, really good for you. The exception is the sugar which is a lot less than in other recipes (and you can substitute coconut sugar which has a lower glycemic index than regular sugar). But look at it this way, the coconut oil is really good for you – it helps promote a healthy triglyceride level. The whole wheat has more complex carbohydrates and fiber than white flour. Pumpkin has an abundant amount of beta-carotene and vitamin A which helps to keep your eyesight sharp and is a super antioxidant. Pumpkin also is rich in fiber which helps you to feel fuller longer. And the pepitas (pumpkin seeds) are rich in tryptophan which is necessary for the formation of serotonin – one of the major players in boosting your mood and keeping your outlook on the bright side. Pepitas are also really good for prostate health.
But all these good things are not why I make this bread. I simply love how it tastes. Everyone asks me for the recipe once they try it. I even chose to make this for my birthday – preferring it over chocolate cake! No one who knows me would ever think that would be the case, but this bread is that good. Give it a try.
[bctt tweet="If you love moist, spiced pumpkin, this healthier pumpkin bread is for you! " username="AudreyWeidman"]
Dry Ingredients:
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp groud ginger
- 1/2 tsp all spice
- 1/2 tsp ground nutmeg
Wet Ingredients with Sugar
- 2 large eggs room temperature
- 3/4 c granulated sugar (or coconut sugar)
- 1/2 c brown sugar
- 1 1/2 c pumpkin puree (not the pie filling)
- 1/2 c coconut oil (Coconut oil is solid below 74 degrees, microwave until it is liquid. Less than 1 min.)
- 1 tsp grated orange zest
- 1 1/2 tsp vanilla extract
- 1/2 tsp orange extract
- 1/4 c apple cider (no sugar added)
- 3 TBSP pepitas, roasted a
- Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with non-stick cooking spray. Set aside. Or use three 3 1/2 x 6 inch pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, all spice, and nutmeg. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until it’s combined and lightens in color just slightly. Whisk in the pumpkin puree, oil, orange zest, vanilla extract, orange extract and apple cider. Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula. It’s okay if there are a few lump remaining; do not overmix.
- Pour the batter into the prepared loaf pan. Sprinkle the pepita seeds on top. Bake the bread for 60-70 minutes for 1 large loaf or 45 – 55 minutes for small loaves. Make sure to loosely cover the top of the bread after 30 minutes to prevent the top from excessive browning. Insert a toothpick in the center to test is the bread is done, it should come out clean with only a few small moist crumbs.
- Allow the bread to cool completely in pan on a wire rack before removing. Keep the pumpkin bread in an airtight container at room temperature or in the refrigerator for up to 1 week.
Source: www.LittleSpiceJar.com
Flavorful, moist and delicious!
Oh – I’m so glad you tried it! And as baked goods go, actually not that bad for you.