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35-Minute Whole Wheat Pumpkin Bread That Melts Hearts

Whole Wheat Pumpkin Bread
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A moist and flavorful whole wheat pumpkin bread, perfect for fall. This healthy twist on a classic uses whole wheat flour and pumpkin puree for a nutritious treat.

Ingredients

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  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup honey or maple syrup
  • 1/3 cup melted coconut oil
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, mix the honey, melted coconut oil, pumpkin puree, eggs, and vanilla extract.
  4. Combine the wet and dry ingredients. Stir until just mixed.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Notes

  • Store leftovers in an airtight container for up to 5 days.
  • For a nutty flavor, add 1/2 cup chopped walnuts or pecans.
  • Use pure pumpkin puree, not pumpkin pie filling.

Nutrition

Find it online: https://www.recipekitchenhub.com/whole-wheat-pumpkin-bread-recipe/