Would caution against making pumpkin bread whilst running low on sleep because then you might forget to add very critical fall spices. Improvised and …
Pumpkin Bread
A moist pumpkin bread made with whole wheat flour, natural sweeteners, and optional chocolate chips or pecans. Suggest making for breakfast or anyone who prefers less sweet baked goods.
Ingredients
Ingredients
- 2 eggs
- 1/3 cups coconut oil
- 1/2 cups maple syrup
- 1 cups pumpkin puree
- 1 tsp vanilla
- 1 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cups chocolate chips/chopped pecans
Instructions
- Preheat oven to 350F and line bread loaf pan (I used 8×4) with non-stick spray and parchment paper.
- In a large bowl, whisk together eggs, oil, and maple syrup.
- Add in pumpkin puree and vanilla. Set aside.
- In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir until combined.
- Stir in any mix-ins that are desired, saving a few to sprinkle on top before baking.
- Pour into greased baking dish and place in oven.
- Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.
From the Community
Next time I’ll use a little less flour and a little more pumpkin to make more moist.
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