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–+ servings

Healthy Pumpkin Bread

A moist and flavorful pumpkin bread made with whole wheat flour, natural sweeteners, and warm spices, perfect for a healthy snack or breakfast.
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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: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups Whole Wheat Flour Sifted for a lighter texture
  • 1 teaspoon Baking Powder Ensure it's fresh for proper rising
  • 1 teaspoon Baking Soda Helps the bread rise
  • 1 teaspoon Ground Cinnamon For warmth and flavor
  • 0.5 teaspoon Ground Nutmeg Adds a nutty flavor
  • 0.5 teaspoon Salt Enhances overall flavor
Wet Ingredients
  • 1 cup Pumpkin Puree Canned or homemade, unsweetened
  • 0.5 cup Honey Natural sweetener, can substitute with maple syrup
  • 0.25 cup Unsweetened Applesauce Adds moisture and reduces fat
  • 2 large Eggs Room temperature for better mixing
  • 0.5 teaspoon Vanilla Extract For added flavor
Optional Add-ins
  • 0.5 cup Chopped Walnuts For crunch and healthy fats
  • 0.5 cup Dried Cranberries For sweetness and chewiness

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly.
  2. Grease a 9x5 inch loaf pan with cooking spray or line it with parchment paper for easy removal.
Mix Dry Ingredients
  1. In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well blended, ensuring there are no lumps.
Mix Wet Ingredients
  1. In another bowl, combine the pumpkin puree, honey, applesauce, eggs, and vanilla extract. Whisk until smooth and well combined.
Combine Ingredients
  1. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the bread dense.
  2. If using, fold in the chopped walnuts and dried cranberries.
Bake the Bread
  1. Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
  2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
  2. Transfer the bread to a wire rack to cool completely before slicing. This helps maintain its moisture.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 3000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.

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