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+ servings
Healthy pumpkin bread sliced on a cutting board

Healthy Pumpkin Bread

Healthy Pumpkin Bread is moist and delicious with the goodness of whole wheat flour. It's lower in fat with no refined sugar and it comes together in just one bowl!
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Ingredients

  • 2 large eggs
  • ¾ cup coconut sugar
  • cup coconut oil sub with your favorite oil
  • ¾ cup unsweetened almond milk sub with your favorite milk
  • 1 cup pumpkin pureé substitute with store bought. Do not use pumpkin pie filling!
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons homemade pumpkin pie spice substitute with store bought
  • ¼ teaspoon salt
  • cups whole wheat white flour
  • 1/2 cup mini dark chocolate chips or your favorite

Instructions 

  • Preheat the oven to 350 degrees.  Grease a standard loaf pan with cooking spray and set aside.
  • Beat the eggs lightly in a large bowl.  Add the coconut sugar, oil, milk and pumpkin, and whisk thoroughly to combine.
  • Add the flour, then sprinkle the baking powder, baking soda, spices, and salt over the flour and stir just until combined.  Fold in the chocolate chips.
  • Pour the batter evenly into the prepared loaf pan and bake 50-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.  Cool completely on a wire rack. Enjoy!

Video

Notes

  • Store in an air tight container at room temperature for up to 5 days.  This bread is also freezer friendly!  
  • The whole wheat white flour may be substituted with a combination of half whole wheat and half all purpose flour, or made entirely with all purpose flour.
  • Substitute the chocolate chips with chopped walnuts or pecans for added crunch and nutrition.

Nutrition

Serving: 1g, Calories: 206kcal, Carbohydrates: 27g, Protein: 4g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 208mg, Potassium: 123mg, Fiber: 3g, Sugar: 10g, Vitamin A: 3224IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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