Healthy Pumpkin Bread
A delicious and nutritious pumpkin bread made with whole food ingredients, perfect for fall.
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
- 2 large eggs
- ⅓ cup coconut oil melted
- ½ cup maple syrup
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 1½ cups white whole wheat flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1 cup chocolate chips or chopped pecans save some for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, melted coconut oil, and maple syrup until smooth.
- Fold in the pumpkin puree and vanilla extract until well combined.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips or pecans, saving some for the topping if desired.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.