Nothing says fall like delicious, spicy pumpkin bread. And this recipe is the best I’ve found — not only does it result in moist loaves of pumpkin-y goodness every time, it’s actually good for you!
Besides the star ingredient–pumpkin–which is a great source of fiber, beta-carotene, potassium, and vitamin C, this wonderful pumpkin bread is also filled with metabolism-boosting coconut oil and healthy anti-inflammatory spices. The result is a whole lot of nutrition in a perfect loaf of deliciousness!
This recipe will have you stocking up on canned pumpkin all season long. Not only is it simple to make, it’s loved by all, which makes it great for sharing with family, friends, and neighbors. It freezes well, too, so you can always have some on hand for a quick breakfast, snack, or dessert.
And just wait until you smell this bread as it bakes! It fills your home with such a wonderful homey smell, you’ll give thanks that pumpkin season is finally here.
Super Moist & Delicious Pumpkin Bread
The recipe makes three 8 x 3.5″ loaves or one very large (9×5) loaf (I used 3 small foil pans-which are the perfect size for gifting). You can also do muffins with this recipe–just bake for 30-35 minutes
- 1 can organic pumpkin puree – I use Farmers’ Market brand (BPA-free)
- 1/4 cup coconut oil or light-tasting olive oil (you can sub applesauce if you’re avoiding fat)
- 3/4 cup natural cane sugar (Sucanat) or sugar of choice
- 3 eggs
- 2 1/3 cups white whole-wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoons ground cloves
- Optional add-ins: 3/4 cup mini chocolate chips, walnuts, pecans, or raisins
- Preheat the oven to 350º F. Grease and flour loaf pans (or spray with coconut oil spray).
- In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Add chocolate chips, nuts, or raisins (if desired). Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 40-50 minutes for small loaves, or up to 1 hour for a large loaf. The top of the loaf should spring back when lightly pressed.
- Cool in pans for 10 minutes. Transfer to a wire rack and cool completely. Keep at room temperature in an airtight container for 2 days, or freeze for up to one month.
Adapted from Clean Eating magazine.