Description
A moist, nutrient-dense quick bread made with whole-wheat flour and pure maple syrup. This recipe offers a wholesome, seasonal treat packed with pumpkin flavor and warming spices, perfect for a cozy autumn breakfast or an energizing afternoon snack. By utilizing coconut oil and letting the batter rest, this bread achieves a tender crumb while maintaining high nutritional value without any refined sugars.
Ingredients
1 cup pumpkin puree
2 cups whole-wheat flour
1/2 cup maple syrup
2 large eggs
1/3 cup coconut oil, melted and cooled
2 tsp pumpkin pie spice
1 tsp baking soda
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan with oil.
Whisk the eggs, pumpkin puree, maple syrup, and melted coconut oil in a large mixing bowl until smooth.
Combine the whole-wheat flour, baking soda, and pumpkin pie spice in a separate medium bowl.
Stir the dry flour mixture into the wet ingredients until just combined without overmixing the batter.
Let the batter rest for ten minutes to allow the flour to hydrate.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the bread for 50 to 60 minutes until the center is firm to the touch.
Test the center with a toothpick to confirm it comes out clean.
Cool the loaf in the pan for ten minutes, then transfer it to a wire rack to cool completely.
Notes
Use plain pumpkin puree rather than pumpkin pie filling. White whole-wheat flour is recommended for the best texture. Letting the batter rest for ten minutes before baking is crucial for a tender crumb. Store in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 55
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
