Pumpkin bread. It’s as basic as it gets during fall but we all need a good pumpkin bread recipe. And hopefully, this will be it for you. There are so many good recipes out there so I wanted to create a healthier pumpkin bread. It’s the go-to in our house! And you can’t tell it’s healthier!
It seems nowadays we infuse everything with pumpkin. It’s getting crazy, pumpkin pizza, pumpkin hummus, pumpkin cream cheese, pumpkin is in everything! Honestly, I am not a big fan of everything being turned into a pumpkin for fall but it seems we can’t stop ourselves. One thing I will always get behind though is good pumpkin bread.
And this recipe is just for that. A good standard pumpkin loaf. There’s nothing fancy with the spread, no tricks, no special ingredients. This is a pretty simple and straightforward recipe for traditional pumpkin loaf. Of course, I use things like gluten-free flour, coconut oil, and not too much sugar but none of that is too crazy. And there are substitutions for those if you need them.
So what’s in this recipe:
- All purpose gluten free flour – of course if you don’t have a problem regular all purpose go ahead and use that. I like the Bob’s Redmill Gluten free 1:1 blend. I think it works best for gluten free flour in baked goods
- Pumpkin spice – I use a premade spice blend, but you can totally make it using a few different spices like cloves, nutmeg, and cinnamon.
- Canned pumpkin – i use an entire 15oz can. It’s great because you are not left with an odd amount of pumpkin puree to use.
- Coconut oil – melted then cooled. And if you don’t use coconut oil, you can sub with butter, vegan butter, or a nuetral tasting oil.
- Milk – I like using cashew or oat milk because they are super creamy, but any non dairy or even dairy milk work too.
- Sugar – I rarely use regular suger, favoring maple syup or coconut sugar because they are unrefined and just a little healthier. But I wanted this loaf to be more traditional and similar to what you’d find in a coffee shop, so I opted for raw sugar.
- Egg – used for binding
Pumpkin Bread - Bakery Style
Equipment
- mixing bowl
- 9x5 loaf pan
Ingredients
- 1 3/4 cups AP flour (gluten free if you prefer) Spoon in measuring cup and scrape off extra with knife. do not scoop straight from bag. you're more likely to add to mush that way and create dense bread
- 1 tsp baking soda
- 1/2 tbsp pumpkin spice
- 1/4 tsp salt
- 1 cup pured pumpkin pure pumpkin, not pumpkin pie mix
- 1/4 cup melted, cooled butter
- 1/2 cup milk or non dairy milk I use almond milk
- 1 tsp vanilla extract
- 3/4 cup sugar
- 2 eggs
Instructions
- Preheat oven to 350.
- In a medium mixing bowl, whick dry ingredients. Flour, baking powder, baking soda, pumpkin spice, salt
- In a larger bowl, mix wet ingredients, mumpkin, oil, milk, vanilla, sugar, egg
- Mix the flour into the wet ingredients until just combined. Pour into parchment lined or greased loaf pan.
- Bake for 50-55 minutes. Allow to completely cook before cutting.
Notes
[…] or savory recipes. When we add sweetener and fall spices, it’s obviously delicious. Hello, pumpkin bread. But when you mix it with a light cheese like cottage cheese or ricotta, it’s a great creamy […]