Happy National Pumpkin Day! This might be my favorite holiday in October. I’ve been making all things pumpkin around here. Once Fall hit, I craved for that delicious pumpkin bread that I see everywhere in bakeries. I knew I shouldn’t indulge in the bakery pumpkin breads, because let’s be honest, it’s packed with sugar and butter/oil. I decided to make my own pumpkin bread that didn’t have refined sugars and lots of oil in it. Pumpkin is already super moist so it shouldn’t need all that oil or butter. This healthy pumpkin bread recipe uses a whole can of pumpkin, so you don’t have to deal with the extra half a cup and not know what to do with it. The loaf baked up perfectly and didn’t sink in like I thought it might. It is only lightly sweetened and perfectly dense. It’s a simple recipe that yields a dang good pumpkin bread. No more feeling guilty for consuming all that pumpkin! Healthy Pumpkin Bread
Makes 1 loaf
2 cups of whole wheat pastry flour or spelt flour
1/2 – 3/4 cup pure maple syrup, room temp (I used close to 3/4 cup and it was not very sweet)
2 tsps baking powder
1/2 tsp baking soda
3 tsps pumpkin pie spice mix
1 tsp ground cinnamon
pinch of mineral salt
1- 2 tsps vanilla extract
1/3 cup + 1 Tbsp warm water or unsweetened almond milk at room temp
1/4 cup melted coconut oil, or vegetable oil of choice
1 can (15oz) 100% pumpkin puree
Preheat oven to 350 degrees F. Lightly grease a loaf pan.
In a medium size bowl, combine flour, baking powder, baking soda, spices, and salt. In a small bowl, combine oil, maple syrup, water/milk, and vanilla.
Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Don’t over mix but be sure there are no flour clumps. Over mixing will result in a denser loaf.
Taste batter adjusting flavor or sweetness to your liking. Pour batter into loaf pan. Bake for 55 – 60 minutes. Check doneness with a toothpick. If it comes out clean, it is done. Once done, remove from oven, and let it cool in pan for 20 minutes. Then take it out of the pan and let it continue cooling on a cooling rack. Let it cool completely before storing. Store in a ziploc bag or wrap with plastic wrap.
(Recipe adapted from The Simple Veganista)