Whole Wheat Pumpkin Bread
This Whole Wheat Pumpkin Bread is a healthier, dairy-free version of a classic favorite, perfect for breakfast or snacks.
Equipment
- large mixing bowl
- loaf pan
- muffin pan
- wire rack
Ingredients
Dry Ingredients
- 1.5 cups whole-wheat flour I used King Arthur's white whole-wheat flour
- 1.5 teaspoons cinnamon
- 1 teaspoon ginger ground
- 0.5 teaspoon nutmeg
- 0.125 teaspoon cloves
- 1 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 2 eggs
- 0.5 cup coconut oil
- 0.5 cup honey
- 0.5 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 0.5 cup nuts chopped (optional)
Instructions
Baking Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
- Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
- Fold in the pumpkin puree and nuts (if using).
- Generously grease a large loaf pan or place muffin liners in a muffin pan and then pour in the batter.
- For a loaf, bake for approximately 30 – 40 minutes and for muffins, bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.
- Let the loaf (or muffins) cool in the pan for about 10 minutes, then turn out on a wire rack to cool completely.
Notes
If the individual spices aren't available to you, substitute them with 3 teaspoons of pumpkin pie spice. You can also add a half cup of chocolate chips for a chocolate variant.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 3gSugar: 8gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!