The official first day of fall is almost here and I am ready for all the fall recipes to go down in my kitchen. Pumpkin bread always seems like a good place to start when it comes to fall baking and I realized that I had never shared my go-to recipe that is healthy and delicious. (That obviously has to change right?) Pumpkin bread is one of those things that I look forward to every year and there is nothing better than the smell of warm spices baking in your oven! Aside from the perks of having your house smell like your favorite fall candle, but way better, I also like making my own pumpkin bread at home because I get to make a healthier version of my favorite fall bread. My healthy spiced pumpkin bread is a must make this season and you will love how simple the recipe is too!
I love making a loaf of my healthy spiced pumpkin bread at the beginning of the week so it’s on hand for easy breakfasts and snacks all week long! It also freezes beautifully too, so it’s always a good idea to double the recipe just so you can stash some in your freezer. I simply slice the pumpkin bread into individual slices and then wrap each one in plastic wrap and store in an airtight container so that I can get out one slice out at a time. I then can get a slice out to place into lunch boxes or simply eat a slice whenever I want. They don’t take long to defrost so it’s a great trick to keep the pumpkin bread nice and fresh!
I used whole wheat flour and Greek yogurt to make this bread a little heartier and also spiced it up with cinnamon, nutmeg, and cardamon which makes for such a lovely warm flavor combo in the bread. Pumpkin puree helps keep the bread moist and also contains a plethora of vitamins, minerals, and antioxidants which i am all about! We should all be adding more pumpkin to our recipes this fall and I love using it in savory dishes as well like my Pumpkin and Sausage Baked Ziti and my Pumpkin Vinaigrette that I make for my Fall Chicken Salad!
A few notes for recipe swaps:
Feel free to swap a non-dairy milk.
Use flax eggs instead of regular eggs.
Instead of Greek Yogurt, swap out a nut butter or a non-dairy yogurt as long as it is similar consistency to Greek Yogurt (a lot of non-dairy yogurts are a bit more watery, so keep that in mind.)
Feel free to use an all purpose flour here as well instead of the whole wheat.
Feel free to swap coconut sugar for regular granulated sugar or brown sugar, but just cut the measurement down to 3/4 cup since coconut sugar is not as sweet.
How about you? Are you ready to make all the pumpkin things? I think you should definitely start with my Healthy Spiced Pumpkin Bread…just sayin’.
1 3/4 Cup Whole Wheat Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/4 Tsp. Salt
1 Tbsp. Cinnamon
1/4 Tsp. Nutmeg
1/2 Tsp. Cardamon
1 Cup Coconut Sugar
1 Cup Pumpkin Puree
1/4 Cup Plain Greek Yogurt
1/3 Cup Milk + 1 Tsp. Apple Cider Vinegar
1/3 Cup Avocado Oil
2 Tsp. Vanilla
Preheat oven to 325 degrees.
Line bread pan with parchment paper or spray with nonstick.
Mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamon in a bowl and whisk to combine.
Combine milk and apple cider vinegar and let sit for 3-5 min.
In another bowl mix pumpkin puree, eggs, yogurt, milk, oil, vanilla, and sugar in a bowl and whisk to combine.
Fold wet ingredients into dry ingredients and then pour into bread pan and spread evenly.
Bake for 45-55 minutes until toothpick can be inserted and come out clean.
It’s time to turn your ovens on and get to baking friends. Make sure to pin this recipe to make all season long. You are going to love it!