Description
Ditch the highly processed, bleached sugar and make my One Bowl, No Sugar Added Maple Pumpkin Bread that's lightly sweetened with maple syrup!
Ingredients
Scale
- 2 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 tablespoon ground flaxseed
- 2 eggs
- 1/2 cup oil (I use melted butter or coconut oil)
- 1/2 cup applesauce
- 2/3 cup maple syrup (or honey if you prefer)
- 2 tablespoons milk or buttermilk
- 1 teaspoon vanilla
- 1 cup pumpkin puree (canned or homemade)
Optional Add-In:
- 1 cup chopped nuts such as pecans
Instructions
- Preheat your oven to 350 degrees F and grease one 8 1/2″ x 4 1/2″ loaf pan.
- In a large mixing bowl, add the dry ingredients and whisk together.
- Make a well in the center and add in the eggs, oil, applesauce, maple syrup, milk, and vanilla. Stir together with a fork being careful to not overmix. Then fold in the pumpkin puree and optional nuts.
- Scoop batter into prepared loaf pan and bake at 350 degrees F for about 1 hour or until a toothpick comes out clean.
Notes
- We recommend organic ingredients when possible.
- If you like the flavor of pumpkin pie spice, feel free to add a pinch or two of ground cloves and/or allspice.
- If you prefer smaller loaves—the recipe should make three, 5 1/2″ x 3″ “baby” loaves with a bake time of about 45 minutes. And if you want muffins, the bake time will be about 18-22 minutes for regular-sized muffins. Pans and oven temperature accuracy can throw off all bake times so when in doubt, let the toothpick rule decide doneness.
- Using maple syrup or honey can make baked goods brown a little more. If the pumpkin bread isn’t fully cooked but has already browned, cover with a piece of foil until it has finished baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
Nutrition
- Calories: 226
- Sugar: 13
- Sodium: 299
- Fat: 11
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 27
