This version of my healthy pumpkin bread recipe uses whole wheat flour as a base and it is perfectly sweetened with maple syrup. My moist and delicious pumpkin bread is beyond easy to make and you don’t even need a mixer!
The best time to eat pumpkin bread are in the morning for breakfast or in the afternoon with a coffee or tea. Because I wanted this recipe to be one I could feel good about enjoying for breakfast, I made it on the healthy side. Honestly, it’s the best pumpkin bread I’ve had! It’s perfectly sweet and wonderfully moist.
What makes this pumpkin bread healthy?
Often, you’ll find that quick breads (like banana or pumpkin bread) are loaded with sugars and oil, which is not good to our health. I love a good slice of cake and I knew that I wanted this pumpkin bread to be healthy enough for breakfast and perfectly sweet.
Organic whole wheat flour: It has a much higher fiber content than all-purpose flour.
Avocado oil: This healthy pumpkin bread uses avocado oil instead of vegetable oils. Avocado oil is considered to be a healthier option by many because avocado oil and extra virgin olive oil are nutritious sources of healthy fats and antioxidants. Both oils benefit heart health due to their similar content of oleic acid, a monounsaturated omega-9 fatty acid. Additionally, both promote skin health and aid wound healing.
Maple syrup: Pure maple syrup (Grade A) is not only high in antioxidants, but every spoonful offers nutrients like riboflavin, zinc, magnesium, calcium and potassium. This recipe uses 4tbsp of maple syrup to keep it refined-sugar free!
Pumpkin : Pumpkin is a great source of antioxidents, including beta-carotine, which your body converts to Vitamin A, as well as Vitamin C.
Brown Coconut Sugar (Unrefined) : Coconut sugar has caught the attention of many of those who are health conscious because of its low fructose content, unrefined and low glycemic index. It also contains traces of some minerals and antioxidants as compared to regular white sugar.
How should I serve pumpkin bread?
Some of my favorite ways to eat this pumpkin bread are:
Warmed up and with a cup of coffee or tea
Slathered with a thick layer of peanut butter (or your favorite almond butter)
Drizzle some of maple syrup or vegan frosting
Warmed up with a slab of ghee or butter
Crumbled over ice cream
Why I Love this Healthy Pumpkin Bread Recipe
Delicious in the fall
Smells wonderful while it bakes
Easy to make
No mixer required
Studded with chocolate chips
Storing your pumpkin bread
This pumpkin bread will stay fresh at room temperature for 3 to 4 days, or in the fridge for 5 days. Once the bread is cooled, store in an air tight container, plastic wrap or ziplop bag. I’d recommend slicing the bread as you go to keep it fresh longer. This bread also freezes great! To freeze, wrap in aluminum foil and store in an airtight container. If you’d like to freeze individual slices, I’d recommend storing slices, wrap it first in plastic wrap then in aluminium foil to keep them from sticking together. This bread can be frozen for up to 3 months.
Make the homemade pumpkin puree (optional): To make your own pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a foil-lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Measure out 1 cup of puree for this recipes and freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast, boil, or steam them until tender, then remove and discard the skin.
Preheat oven and prepare loaf pan: Preheat your oven to 350°F (180°C).
The wet ingredients: In a medium bowl, mix together 200gr melted butter, 100gr coconut sugar, 2tbsp egg replacer, or you can use regular egg if you aren’t vegan. Then, add 2tbsp avocado oil, 4tbsp maple syrup then mix all together. Then, add 1tbsp cashew butter, 227gr pumpkin purée and 170ml oat milk. Then, mix till well combined.
Whisk the dry ingredients: In large bowl, whisk together 300gr whole wheat flour, 2tsp baking powder, 2tsp cinnamon, 1tsp salt in a large bowl.
Make the batter: Add the wet ingredients to the dry ingredients and stir until just combined and there is no more dry flour in the batter. Then, add 50-60gr dark chocolate chips and mix until just combined.
Bake: Line bottom of pan with parchment, leaving a generous overhang on both long sides. It makes easier when we want to take out the pumpkin bread. Then, pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 50 minutes (depending on your oven), or until a toothpick inserted comes clean.
Allow pumpkin bread to cool in pan for 15 minutes, then remove bread from pan and place on a wire rack to cool completely. Drizzle extra maple syrup or vegan frosting on the top.
Truthfully, this easy, healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time. It’s moist, infused with maple flavor, tender, packed with cozy spices and so delicious that it’s bound to become a forever family favorite.
Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.