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Healthy Pumpkin Bread

A warm and comforting bread made with pumpkin puree, naturally sweetened and spiced with cinnamon and nutmeg. Perfect for breakfast or snacks throughout the year.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 1/2 cups pumpkin puree
  • 1/2 cup honey or maple syrup Use maple syrup for vegan option
  • 1/3 cup coconut oil, melted
  • 2 large eggs
Dry Ingredients
  • 1 cup whole wheat flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, melted coconut oil, and eggs. Whisk until smooth.
  3. In a separate bowl, mix the whole wheat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until combined.
  5. If using, fold in the chopped walnuts or pecans.
  6. Grease a 9 x 5-inch loaf pan with coconut oil or line it with parchment paper.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Notes

Store the bread in an airtight container for up to 3 days at room temperature, or up to a week if refrigerated. For longer storage, freeze slices wrapped in plastic wrap or foil for up to 3 months.