Healthy Pumpkin Bread
A moist and delicious pumpkin bread made with wholesome ingredients, perfect for breakfast, snacks, or dessert.
Equipment
- 8x4 Inch Loaf Pan
- Mixing Bowl
- Whisk
- Oven
Ingredients
- 2 Tbsp Canola Oil Or melted and cooled coconut oil.
- 1/2 cup Honey
- 1 large Egg At room temperature.
- 1/3 cup Plain Non-Fat Greek Yogurt At room temperature.
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups Pumpkin Puree
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves Or allspice.
- 1/4 tsp Kosher Salt
- 1 1/2 cups White Whole Wheat Flour
Instructions
- Preheat your oven to 325°F (163°C).
- Lightly coat an 8x4 inch loaf pan with baking spray.
- In a large mixing bowl, whisk together the canola oil and honey until smooth.
- Add the egg and Greek yogurt, whisking until well combined and smooth.
- Stir in the pumpkin puree and vanilla extract until thoroughly mixed.
- Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the mixture and stir gently to combine.
- Gently fold in the white whole wheat flour until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 30 minutes, then tent the top with foil and continue baking for another 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 5 minutes before transferring it to a wire rack. Allow to cool completely for at least 30 minutes before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.