CAKES

Healthy Pumpkin Bread Recipe

Healthy Pumpkin Bread recipe

THE BEST PUMPKIN BREAD RECIPE

This Healthy Pumpkin Bread recipe is soft, moist and full of flavor with lots of pumpkin and spice! It’s easy to make and made with butter, instead of oil. If you’re wondering how to make pumpkin bread, this amazing recipe is for you!

It’s finally here! Pumpkin everything season. And, to honor this wonderful time of year, we’re here with the most deliciously moist healthy pumpkin bread. Bookmark this recipe because it will quickly become your go-to fall loaf recipe.

This delicious and moist healthy pumpkin bread is truly a fall favorite. We love whipping up a few loaves for friends and family and have even served this healthy pumpkin bread at Thanksgiving.

INGREDIENTS

To make this Healthy Pumpkin Bread recipe you will need :

  • 3 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground cloves
  • 3/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 3 cups sugar
  • 3 large eggs
  • 2 3/4 cups pumpkin puree (about 1 1/2 cans)

Healthy Pumpkin Bread recipe Makes 2 Loaves

1.Preheat oven to 350 degrees. Grease two 9×5 loaf pans very well with non stick baking spray.

In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.

In a large mixer bowl, combine the butter and sugar and mix just until combined.

Add the eggs one at a time, mixing until well combined after each addition.

Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
6 Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.

Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand.

Divide the batter evenly between the two cake pans and bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean.

Remove the loaves from the oven and allow to cool for about 10 minutes and then remove to a cooling rack to cool completely.

Now you know Healthy Pumpkin Bread recipe.

NOTES

Recipe adapted from my honey whole wheat pumpkin bread and healthy banana bread.
STORAGE SUGGESTIONS: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.

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