Healthy Pumpkin Bread
This Healthy Pumpkin Bread is a healthier version of your favorite fall bread. It's moist, soft, and a fall favorite that you will want to make again and again.
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup granulated sugar
- 1 cup pure pumpkin puree, (not pumpkin pie filling)
- 1/4 cup vegetable oil, or any neutral oil
- 1/4 cup unsweetened apple sauce, (you can also just use additional vegetable oil)
- 2 large eggs, at room temperature
- cinnamon sugar, optional (see notes)
Instructions
- Preheat oven to 325°F and spray a 9x5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, stir together the flour. baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, unsweetened apple sauce, and eggs until fully combined.
- Add the flour mixture into the pumpkin mixture and mix just until combined. Being sure to not over mix the batter.
- Pour the batter into the prepared pan and spread out evenly if needed. Top with cinnamon sugar if desired.
- Bake for 55-60 minutes, or until a tooth pick comes out clean.
- Cool for 5 minutes in the pan and then transfer to a wire cooling rack to cool completely before slicing.
Notes
- Make sure you are using pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored with spices.
- I often like to swap out some oil in quick bread recipes with unsweetened apple sauce. Not only does it make the bread moist, it is also a healthier alternative.
- I like to keep a jar of cinnamon sugar in my cupboard. It's a great way to top quick breads for a little added sweetness and can add a nice crunch as well. If you don't have any handy you can make your own. Simply mix 1/4 cup of granulated sugar with 1 tbsp of ground cinnamon. Place into a spice jar with a shaker lid and you can have cinnamon sugar whenever you'd like.
- This bread will keep well in an airtight container for up to 5 days. You can also freeze the whole loaf or in slices, which is my preferred method. Wrap the whole loaf or individual slices in plastic wrap and place into a plastic freezer bag.
Tried this recipe?Let us know how it was!