Description
This healthy pumpkin bread is a moist, flavorful loaf made with whole wheat pastry flour and spiced with cinnamon, cloves, and nutmeg. Sweetened naturally with golden coconut sugar and enriched with pumpkin puree and a touch of butter, it’s a nutritious twist on a classic fall favorite perfect for breakfast or a wholesome snack.
Ingredients
Scale
Dry Ingredients
- 1.5 cups whole wheat pastry flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
Wet Ingredients
- 1/2 cup golden coconut sugar
- 1/3 cup softened butter
- 1 large egg
- 16 ounces pumpkin puree
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F (163°C) and lightly grease a loaf pan to prevent the bread from sticking.
- Mix dry ingredients: In a medium bowl, combine the whole wheat pastry flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg. Stir until the spices and leavening agents are evenly distributed.
- Cream butter and sugar, then add egg and pumpkin: In a separate large bowl, cream together the softened butter and golden coconut sugar until the mixture is light and fluffy. Beat in the egg thoroughly, then incorporate the pumpkin puree until smooth.
- Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 to 75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use whole wheat pastry flour for a tender texture; all-purpose flour will make it denser.
- Golden coconut sugar adds a subtle caramel flavor but can be replaced with brown sugar if unavailable.
- Make sure the pumpkin puree is unsweetened for best results.
- Test doneness with a toothpick at 55 minutes to avoid overbaking.
- Store baked pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
