You don’t have to ask me twice to whip up a healthy batch of homemade pumpkin bread, it’s just about my favorite recipe to make when the leaves start to change colors. It is finally starting to cool down here in Charleston after a hot and humid summer. That means I can finally use my oven for baking quick breads and roasting squash. I have a lot of fall recipes up my sleeves already and I can’t wait to share them with you!
This pumpkin bread is moist and subtly sweet which is just how I like them. I use just enough maple syrup to sweeten while allowing the pumpkin flavors to shine through. Give it a try and let me know what you think!
Nutrition:
Pumpkin: Pumpkins are chock-full of beta carotene, our nutrient for glowing skin and a strong immune system, packed with fiber to help regulate digestion, and rich in potassium- great for post-workout muscle and electrolyte recovery.
Extra Virgin Olive Oil: This plant-based oil is composed of monounsaturated fatty acids which are heart-healthy. These fats have been found to lower your LDL and total cholesterol.
Cinnamon: Cinnamon is a miracle spice in my kitchen arsenal. It pairs perfectly with carbohydrates because of its ability to blunt the glycemic response- the rate at which food is broken down into glucose and released into the bloodstream. Result: steady and sustained energy without the highs and lows.
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda mixed in 1/4 cup hot water
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9 x 5 inch bred pan.
- In a large bowl, beat you eggs and add in your oil, maple syrup and pumpkin purée. Add your baking soda to hot water, stir to mix and then add to your batter.
- In a medium bowl, mix your cinnamon, pumpkin pie spice, and whole wheat flour.
- Combine your wet and dry ingredients. Add to your greased bread pan and bake for 30-40 minutes.
- Allow the loaf to cool in the bread pan for about 5-10 minutes before transferring to a wire rack to cool for 20 minutes before serving.
