Hi it’s me with the only Healthy Pumpkin Bread recipe you’ll ever need. It’s whole-grain (or gluten-free), low-sugar, and it uses a whole can of pumpkin (no leftover pumpkin puree nonsense). Perfectly spiced and the most comforting Fall breakfast/snack bread!
I remember this time last year scrambling about my (then tiny) kitchen trying to create the best healthy pumpkin bread. Tweak after tweak I failed to create a perfectly baked, flavorful loaf. Inspected every recipe I can google my hands on. Oil or butter, one egg or two, how much flour, how much sugar, question marks filled the area of air above my head.
A whole year of baking experience later… this year I grabbed a can of pumpkin, entered my (now spacious) kitchen, sprinkled this and that into a mixing bowl and voila. The Most Perfect Pumpkin Loaf. Practice makes perfect friends.
This loaf is so moist, so flavorful without being cloyingly sweet like most pumpkin bread. So now I’m putting this recipe out there so you don’t have to suffer like I did.
Let me know if you give the recipe a try!
Impossible Pumpkin Bread
Ingredients
- 2 large eggs
- 1 15 oz can pumpkin puree
- 1/2 cup greek yogurt (I use 2% but any yogurt will work) (112 g)
- 1/4 cup + 2 tbsp brown sugar (I use coconut sugar) (72 g)
- 2 tbsp any neutral oil (I use avocado oil) (28 g)
- 2 cups white whole wheat, all purpose, or gf all purpose flour (240 g)
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp additional brown sugar (12 g) mixed with 1 tsp ground cinnamon to sprinkle top
Instructions
- Preheat the oven to 350F and grease a 9×5 loaf pan using spray oil or line with parchment.
- In a large bowl beat your eggs and blend pumpkin, oil, sugar, yogurt until smooth.
- In a medium bowl whisk together flour, spice, salt, baking powder and baking soda.
- Fold dry into wet until just combined (do not overmix).
- Pour and flatten into the loaf pan and sprinkle with cinnamon sugar.
- Bake for 60-70 minutes until a knife inserted in the middle bottom comes out clean.
- Cool 15 min in the pan then turn it out and cool completely before slicing.