Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Pumpkin Bread


  • Author: Tastes Lovely
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 1 cup white, unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon + 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • (1) 15-oz can pumpkin puree (not pumpkin pie filling!)
  • ½ cup white granulated sugar
  • ¼ cup honey
  • ½ cup plain, non fat greek yogurt
  • 2 large eggs
  • 6 tablespoons coconut oil, melted and cooled

Instructions

  1. Preheat oven to 350 degrees, with the rack in the center. Line a 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the pumpkin bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
  2. In a large mixing bowl, combine the flours, pumpkin pie spice, baking soda, baking powder, and salt. Whisk to combine.
  3. In a medium mixing bowl, combine the pumpkin puree, sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
  4. Transfer the pumpkin mixture into the flour mixture. Fold until combined.
  5. Transfer the batter to the parchment lined loaf pan. Bake for 60 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
  6. Wrap bread in plastic wrap and store at room temperature for 3 days.