Healthy Pumpkin Bread

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5 from 7 votes

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 189kcal

Author: Andie Mitchell

Ingredients

1 ½ cups whole wheat flour
1 tsp baking soda
½ tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp salt
2 large eggs
½ cup coconut oil, melted
½ cup pure maple syrup
1 cup pumpkin puree
1 tsp vanilla extract

Instructions

Preheat the oven to 350. Use coconut oil to grease a standard 9-by-5-inch loaf pan.
In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, whisk the eggs. Add the melted coconut oil, maple syrup, and vanilla, whisking to combine.
Add the egg mixture to the flour mixture and mix with a fork (or a handheld electric beater) until combined. Be careful not to overmix. Stir in the pumpkin puree. Pour the batter into your prepared loaf pan and smooth the top.
Bake until a toothpick inserted into the center of the loaf comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Notes

1 Slice (1/12th of the Loaf): 8 WW Freestyle points

Measure your coconut oil while it’s solid (its natural state while at room temperature) by spooning it into your measuring cup. Next, scoop it into a bowl and microwave briefly (10 seconds or so), to melt it. The key from here is making sure that your eggs and maple syrup are at room temperature, so that they’ll combine with the coconut oil easily (otherwise the warm coconut oil can seize up, clump, and harden). You can microwave your maple syrup for a few seconds to warm it up slightly (don’t get it hot, just room temperature) and place your eggs in a bowl with hot water for a few minutes to warm them.

Recipe adapted from 100 Days of Real Food

Nutrition