Description
This Healthy Pumpkin Bread is moist, fluffy, and perfectly spiced. It’s made with 100% whole wheat flour, coconut oil (or butter), Greek yogurt, and it’s naturally sweetened with pure maple syrup.
Ingredients
Units
Scale
- 1 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon (I use ceylon cinnamon)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup unsalted butter, melted (or coconut oil)
- 1/2 cup pure maple syrup
- 2 eggs, at room temperature
- 1 cup pumpkin puree
- 1/3 cup plain Greek yogurt (I use 2% Greek yogurt)
- 1 teaspoon vanilla extract
- 2 tablespoons roasted pepitas (green pumpkin seeds), for topping
Instructions
- Preheat the oven to 350°F. Adjust the oven rack to the lower third position of the oven and preheat to 350°F. Line a 8.5″ x 4.5″ light gray metal loaf pan with parchment paper and grease the inside of the pan to prevent sticking.
- Combine the wet ingredients. In a large bowl, whisk together the pumpkin puree and eggs together until smooth. Add the Greek yogurt, maple syrup, vanilla extract, and melted butter (or coconut oil). Whisk again until smooth.
- Combine the dry ingredients. In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Add the dry ingredients to the wet ingredients. Stir the dry and wet ingredients together just until combined. DO NOT overmix.
- Bake for 50-65 minutes. Pour the batter into the prepared loaf pan and sprinkle the roasted pepitas on top of the loaf. Bake in the preheated oven for 50-65 minutes, or until a toothpick inserted comes out clean with only a few moist crumbs. Every oven is different, so keep an eye on your bread. If the top of the loaf is starting to get too brown, you can cover it with foil for the remaining bake time to prevent it from getting browner. I usually check on the loaf at the 40-minute mark.
- Allow the loaf to cool in the pan for 10 minutes. Then remove the pumpkin bread from the pan and let cool completely on a wire rack before serving. Once cooled, slice, serve, and enjoy.
Notes
- To Store: Let the pumpkin bread cool completely, then wrap it in plastic wrap or keep it in an airtight container at room temperature for up to 4 days.
- To Freeze: Let the pumpkin bread cool completely, then wrap the entire loaf or individual slices in plastic wrap or aluminum foil. Place the wrapped bread in a freezer-safe bag or container, making sure to remove as much air as possible and store it in the freezer for up to 3 to 4 months.
- How to thaw frozen pumpkin bread: Remove the pumpkin bread from the bag, leaving it wrapped in plastic wrap or foil. Leave the bread on the kitchen counter at room temperature to thaw. It will take around 4 hours for a loaf to thaw completely or 1 hour for individual slices.
- Why is my pumpkin bread gummy? If it’s gummy, this means that there is either too much water content in your bread, you overmixed the batter, or your leavening agents (baking soda and baking powder) are expired. Make sure to use Greek yogurt (less water than regular yogurt) and FRESH baking soda. Toss baking soda that’s been opened for more than 6 months.
- TIP: I use a light gray metal loaf pan to bake this bread. Metal pans conduct heat more efficiently than glass loaf pans.
- Nutrition information is a rough estimate based on 8 servings.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 13.5g
- Sodium: 331mg
- Fat: 7.9g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 36.2g
- Fiber: 4.3g
- Protein: 7.1g
- Cholesterol: 51mg