Description
This wholesome and cozy healthy pumpkin bread is moist, warmly spiced, and naturally sweetened with coconut sugar. Made with whole wheat pastry flour, it delivers a nutty flavor and fiber boost while keeping the texture soft and tender. Perfect for fall mornings, brunches, or as a comforting snack with coffee or tea.
Ingredients
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1.5 cups (180 g) whole wheat pastry flour
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¼ tsp (1.5 g) salt
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¼ tsp (1.5 g) baking powder
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¾ tsp (3.5 g) baking soda
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½ tsp (1 g) ground cinnamon
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½ tsp (1 g) ground cloves
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½ tsp (1 g) ground nutmeg
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½ cup (100 g) golden coconut sugar or unbleached organic sugar
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⅓ cup (75 g) softened butter
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1 large egg
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16 oz (450 g) pumpkin purée
Instructions
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Preheat oven to 325°F (163°C). Grease a standard loaf pan.
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In a medium bowl, whisk flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
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In a large bowl, cream butter with sugar until light and fluffy.
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Beat in the egg until fully combined.
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Stir in the pumpkin purée.
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Add dry ingredients to wet mixture in four parts, stirring gently after each addition. Do not overmix.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 55–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 1 hour, then transfer to a wire rack to cool completely.
Notes
Let the bread cool fully to enhance flavor and texture.
Substitute all-purpose flour if needed (lighter texture).
Optional mix-ins: dark chocolate chips or chopped walnuts.
Always test doneness with a toothpick in the center.
- Prep Time: 15 minutes
- Cook Time: 55–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American