Description

This wholesome Pumpkin Bread combines the rich flavors of pumpkin puree and warm spices like cinnamon, nutmeg, and allspice. Using a mix of all-purpose and whole wheat flours, it delivers a moist and tender loaf perfect for fall breakfasts or snacks. Sweetened with cane sugar and balanced with almond milk and vegetable oil, this bread is easy to make and can be adapted to vegan preferences.

Ingredients

Units Scale

Dry Ingredients

3/4 cup all-purpose flour, spooned and leveled
3/4 cup whole wheat flour, spooned and leveled
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients

1 cup canned pumpkin puree
1/2 cup almond milk, or any milk
1/2 cup cane sugar
1/4 cup vegetable oil, or other neutral oil
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, ground cinnamon, nutmeg, allspice, baking powder, baking soda, and sea salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree, almond milk, cane sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Fill Pan and Bake: Spoon the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing.

Notes

You can replace both the all-purpose and whole wheat flours with whole wheat pastry flour if preferred; Bob’s Red Mill is a recommended brand.
To make this recipe vegan, substitute the eggs with a flaxseed mixture: whisk 4 tablespoons ground flaxseed with 6 tablespoons warm water, let it sit for 5 minutes until thickened, then use it in place of the eggs.

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 190
Sugar: 12g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg