Healthier Pumpkin Bread
This healthier pumpkin bread is made with coconut oil and whole wheat flour. Packed with lots of pumpkin flavor and fall perfect spices, this is an incredibly moist loaf of pumpkin bread. This fall perfect treat is loaded with sweet cinnamon, all spice, nutmeg, and just a hint of orange to keep everyone guessing what makes it taste so gosh darn good!
Servings: 1 pumpkin loaf
Ingredients
- 1 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon all spice*
- 1/4 teaspoon nutmeg*
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups pumpkin puree not pie filling
- 1/2 cup oil I used coconut oil
- 1 teaspoon grated orange zest
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon orange extract*
- 1/4 cup apple cider no sugar added*
- 3 tablespoons pepitas roasted and salted (or roasted and not salt, up to you)
Instructions
- Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, all spice, and nutmeg. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until it's combined and lightens in color just slightly. Whisk in the pumpkin puree, oil, orange zest, vanilla extract, orange extract and apple cider. Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula. It's okay if there are a few lump remaining; do not overmix.
- Pour the batter into the prepared loaf pan. Sprinkle the pepita seeds on top. Bake the bread for 60-70 minutes, making sure to loosely cover the top of the bread after 30 minutes to prevent the top from excessive browning. Insert a toothpick in the center to test is the bread is done, it should come out clean with only a few small moist crumbs.
- Allow the bread to cool completely in pan on a wire rack before removing. Keep the pumpkin bread in an airtight container at room temperature or in the refrigerator for up to 1 week.
Notes
- Baked bread can be frozen for up to 2 months. Thaw overnight in the refrigerator.
- Orange juice can be used in place of orange extract + apple cider.
- 1/2 teaspoon pumpkin spice can replace allspice + nutmeg.
