Quick and Healthy Pumpkin Bread Recipe

Introduction

This quick and healthy pumpkin bread is a moist, flavorful treat perfect for autumn or any time you crave cozy spices and natural sweetness. Made with whole wheat flour and sweetened with honey or maple syrup, it’s a wholesome twist on a classic favorite.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil or unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Step 2: In a large bowl, combine the pumpkin puree, honey or maple syrup, melted coconut oil or butter, eggs, and vanilla extract. Mix until smooth.
3. Step 3: In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

• For a nut-free version, omit the walnuts or pecans and add extra pumpkin seeds or dried cranberries instead.
• Use pumpkin pie spice in place of individual spices for convenience.
• Try substituting half the whole wheat flour with all-purpose flour for a lighter texture.
• Store leftover slices in an airtight container and enjoy them slightly toasted for extra flavor.

Storage

Store pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is commonly used. Just ensure it’s plain pumpkin puree, not pumpkin pie filling which contains extra spices and sugar.

How can I make this pumpkin bread vegan?

Replace the eggs with flax or chia egg substitutes and use maple syrup with coconut oil or vegan butter. The bread will still be moist and flavorful.

Quick and Healthy Pumpkin Bread Recipe

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★★★★★

4.8 from 82 reviews

This Quick and Healthy Pumpkin Bread is a moist, flavorful loaf made with whole wheat flour and natural sweeteners like honey or maple syrup. Spiced with cinnamon, nutmeg, and ginger, it’s a perfect wholesome treat for fall or any time you crave a comforting bread with a nutritious twist.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 12 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil or unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

Optional

• 1/2 cup chopped walnuts or pecans

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent the bread from sticking.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, honey or maple syrup, melted coconut oil or butter, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and to keep the bread tender. If using nuts, gently fold them into the batter now.
5. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute the honey or maple syrup with an equal amount of brown sugar if preferred.
• Adding the nuts is optional but provides a nice crunch and added protein.
• Make sure not to overmix the batter to keep the bread moist and tender.
• Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• For a dairy-free version, use coconut oil instead of butter and maple syrup or honey as the sweetener.

Keywords: pumpkin bread, healthy pumpkin bread, quick pumpkin bread, whole wheat pumpkin bread, fall baking, easy bread recipe