Healthiest Pumpkin Bread

Written by Published on in Breakfast and Brunch, Healthy Snacks
Jump to Recipe Print Recipe
healthy snacks
I like to slice the whole bread, and keep it like this to get a grab and go breakfast whenever in a hurry.
healthy pumpkin bread
I find it such a complete and nutritious late afternoon snack or breakfast.
pumpkin bread healthy
The chocolate chips are optional but REALLY recommended!
pumpkin bread easy

I really think this is the healthiest pumpkin bread I have ever made. It just has wholesome ingredients, and not refined sugars. I have substituted any refined sugar for maple syrup and the whole wheat flour makes it full of fiber and nutrients.

I am sure you already know how nutritious pumpkin is (1)… is rich in vitamin A, antioxidants, vitamins that boost immunity, vitamin C, fiber… So I find this a great and delicious addition to your diet.

Now, without further ado…

Healthiest Pumpkin Bread
Print

Healthiest Pumpkin Bread

Recipe by NoeCourse: Breakfast and Brunch, Healthy Snacks
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes
Calories

300

kcal

Ingredients

  • 2 cups (240 gr) whole wheat flour

  • 1 tsp (5 gr) baking soda

  • 1 tsp (5 gr) ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 1/4 tsp salt

  • 1/3 cup (80 ml) melted vegetable oil

  • 1/2 cup (170 gr) maple syrup

  • 1 cup (240 gr) pumpkin puree (I am using my homemade pumpkin puree)

  • 1/4 cup (60 ml) orange juice

  • 1 tsp (5 ml) vanilla extract

  • 1/2-1 (200 gr) chocolate chunks (optional)

Directions

  • Preheat your oven to 180 C.
  • In a large mixing bowl, combine your dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger and salt. Reserve.
  • In another bowl, whisk the oil and maple syrup very well, and then add the pumpkin puree, orange juice and vanilla extract and whisk gently.
  • Pour the wet ingredients into the bowl of the dry ingredients and combine both batters, again gently. Do not overmix. Fold in your chocolate chunks keeping some to top the pumpkin bread before baking.
  • Adjust the oven rack to the lower third position and bake for 50-60 minutes until a toothpick comes out clean. Let it cool in the pan for 15 min, before transfering to a cooling rack to keep cooling for another 30 min. Do not slice it before!

Notes

  • By the way …
    Do not hesitate to swap chocolate chips for nuts or leave them out if you want it plain. This pumpkin bread is delicious with some yogurt, whipped cream or butter on top, and it will last you for up to 5 days in your fridge in an airtight container.

Refined sugar-free, Nut-free, Vegan
Yield: 25 cm loaf
Time: 15 min + baking

Comments are closed.