Healthy Pumpkin Bread
This wholesome pumpkin bread boasts a moist and tender crumb, prepared effortlessly in a single bowl. Rich in fiber and naturally sweetened, each slice contains under 150 calories, making it a nutritious indulgence fit for any time of day.
Ingredients
- 1 tablespoon pumpkin pie spice
- 1/4 cup coconut oil melted
- 1 cup coconut sugar any sugar substitute may be used
- 3 cups oat flour use gluten-free if desired
- 1 teaspoon baking powder
- 15 ounces pumpkin puree ensure it is not pumpkin pie filling
- 2 tablespoons milk unsweetened almond milk recommended
- 2 large eggs at room temperature
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 9 x 4-inch loaf pan. In a large bowl, thoroughly whisk together the pumpkin puree, melted coconut oil, eggs, almond milk, coconut sugar, and pumpkin pie spice until the mixture is smooth and cohesive. Incorporate the oat flour and baking powder, mixing just until fully integrated.
- Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, or until a skewer inserted in the center emerges clean. Allow the bread to cool completely in the pan before transferring to a cutting board and slicing.
Notes
For a homemade pumpkin pie spice, blend 1/4 teaspoon each of ground cinnamon, nutmeg, cloves, and ginger.
Storage: Store at room temperature in a sealed container for up to 5 days. For extended freshness, refrigerate for up to a week.
Freezing: Individual slices can be placed in a ziplock bag and frozen for as long as 6 months.
Storage: Store at room temperature in a sealed container for up to 5 days. For extended freshness, refrigerate for up to a week.
Freezing: Individual slices can be placed in a ziplock bag and frozen for as long as 6 months.