Healthy Pumpkin Bread
Moist, sweet, and easy to make pumpkin bread made with healthier ingredients and less sugar.
Servings: 12
Calories: 199kcal
Ingredients
- 136 grams all-purpose flour 1 cup
- 100 grams whole wheat flour 3/4 cup
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 250 grams pumpkin puree* 1 cup
- 130 grams Greek yogurt 1/2 cup
- 2.5 ounces vegetable oil 1/3 cup
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 100 grams brown sugar 1/2 cup, packed
Optional Topping
- 1/4 cup chopped pecans
- 1 teaspoon maple syrup
- 1 teaspoon brown sugar
Instructions
- Preheat your oven to 350°F and lightly grease a 9x5 loaf pan.
- Combine the flour, spices, baking soda, and salt in a bowl until well blended.
- Combine the pumpkin puree, brown sugar, oil, eggs, yogurt, and vanilla in another bowl and beat until smooth.
- Combine the wet with the dry and gently fold together until all the flour is incorporated.
- Pour into prepared loaf pan and spread gently to fill all the corners and level the top.
- If making the topping, mix the pecans with the teaspoon of maple syrup and brown sugar, then sprinkle on top.
- Bake on the center rack of your oven for 55-60 minutes, or until a toothpick comes out clean.
- Transfer out of the loaf pan within 5 minutes, and let cool on a cooling rack until cool to the touch.
- Store, once completely cooled, in an airtight container for up to 5 days.
Notes
*Use only pure pumpkin puree, not pumpkin pie filling.
Nutrition
Calories: 199kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 208mg | Potassium: 138mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3291IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg