Healthy Pumpkin Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
2 tablespoons canola oil or melted coconut oil (cooled)
02 -
½ cup pure honey
03 -
1 large egg, room temperature
04 -
⅓ cup plain non-fat Greek yogurt, room temperature
05 -
1 teaspoon pure vanilla extract
06 -
1½ cups pumpkin puree (not pie filling)
→ Dry Ingredients & Spices
07 -
1 teaspoon baking soda
08 -
1½ teaspoons ground cinnamon
09 -
¼ teaspoon ground nutmeg
10 -
¼ teaspoon ground cloves or allspice
11 -
¼ teaspoon kosher salt
12 -
1½ cups white whole wheat flour
# Instructions:
01 -
Heat your oven to 325°F and lightly grease an 8x4-inch loaf pan with baking spray.
02 -
In a large bowl, whisk together the oil and honey until they're completely smooth. Beat in the Greek yogurt and egg, whisking until everything is well combined and creamy. Stir in the pumpkin puree and vanilla extract.
03 -
Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over your wet mixture, then stir everything together. Add the flour and gently fold it in just until it disappears - don't overmix!
04 -
Pour the batter into your prepared loaf pan and spread it evenly.
05 -
Bake for 30 minutes, then cover loosely with foil to prevent over-browning. Continue baking for another 25-35 minutes (55-65 minutes total) until a toothpick inserted in the center comes out clean. Let it cool in the pan for 5 minutes, then turn out onto a wire rack and cool for at least 30 minutes before slicing.
# Notes:
01 -
You can swap vanilla Greek yogurt for plain if you prefer a slightly sweeter bread
02 -
White whole wheat flour can be substituted with whole wheat pastry flour, all-purpose flour, or regular whole wheat flour
03 -
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days
04 -
Freezes beautifully for up to 3 months when wrapped tightly in plastic wrap
05 -
Individual slices can be wrapped and frozen for quick grab-and-go breakfasts