Description
This Healthy Pumpkin Bread is so moist and flavorful, no one will ever guess it’s good for you! Perfect with your morning coffee or as an afternoon pick-me-up.
Ingredients
Scale
- 1½ cups (180g) whole wheat flour or white whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs, at room temperature
- ½ cup (120ml) pure maple syrup or honey
- ⅓ cup (80ml) olive oil or melted coconut oil
- 1 cup (245g) pure pumpkin puree (not pumpkin pie filling)
- ¼ cup (60g) plain Greek yogurt
- 1 teaspoon vanilla extract
- ⅓ cup (40g) chopped walnuts or pecans (optional)
- ¼ cup (40g) dark chocolate chips or dried cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
- In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and all spices until well combined.
- In a large bowl, whisk eggs until lightly beaten, then add maple syrup and oil, whisking until smooth. Stir in pumpkin puree, Greek yogurt, and vanilla extract until completely incorporated.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry flour pockets remain.
- If using, fold in nuts and/or chocolate chips, reserving a few for topping.
- Pour batter into prepared loaf pan, smooth the top, and sprinkle with any reserved toppings.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.