Easy Pumpkin Bread
Learn how to bake Easy Pumpkin Bread at home with whole grains and reduced sugar. Moist, delicious, and perfect for fall.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 3/4 cups pure pumpkin puree
- 1 cup coconut sugar
- 1/2 cup avocado oil
- 3 large eggs, room temperature
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1/3 cup raw pumpkin seeds for topping
Instructions
- 1
Preheat your oven to 350°F and grease two 9-inch loaf pans with cooking spray or light oil.
- 2
Whisk together the all-purpose flour, whole wheat pastry flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and sea salt in a large mixing bowl until fully combined.
- 3
Combine the pumpkin puree, coconut sugar, avocado oil, eggs, applesauce, and vanilla extract in a separate bowl, stirring until the mixture becomes smooth and well-incorporated.
- 4
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined—do not overmix, as this keeps the bread tender.
- 5
Fold in the chopped walnuts if using, distributing them evenly throughout the batter.
- 6
Divide the batter evenly between the prepared loaf pans and smooth the tops with the back of a spoon.
- 7
Sprinkle the pumpkin seeds across the surface of each loaf for both visual appeal and nutritional boost.
- 8
Bake in the preheated oven for 55 to 65 minutes, until a wooden toothpick inserted into the center comes out with just a few moist crumbs attached.
- 9
Remove the loaves from the oven and let them cool in the pans for approximately 15 minutes.
- 10
Turn the loaves out onto a wire cooling rack and allow them to cool completely before slicing, about 2 hours.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| coconut sugar | monk fruit sweetener or allulose (use 3/4 cup) | These sugar alternatives have minimal impact on blood glucose levels, making them ideal for managing energy and preventing sugar crashes while maintaining sweetness. |
| avocado oil | olive oil or melted coconut oil | These oils are more commonly available in most kitchens while still providing healthy fats and delivering excellent moisture to the bread. |
| 3 large eggs | 1/2 cup unsweetened applesauce mixed with 1 tablespoon ground flaxseed | This egg replacement works beautifully for vegetarians and vegans while reducing saturated fat and cholesterol while maintaining binding power. |
| all-purpose flour | spelt flour or einkorn flour (use same amount) | These ancient grains provide additional fiber and nutrients while creating a lighter, more complex flavor profile with improved blood sugar response. |
| 1/4 cup unsweetened applesauce | 1/4 cup Greek yogurt (plain, nonfat) | Greek yogurt adds protein and probiotics for better gut health while maintaining moisture and creating a richer, more tender crumb. |
| coconut sugar | maple syrup (use 3/4 cup and reduce applesauce to 1/8 cup) | Maple syrup provides a more complex sweetness with minerals and a lower glycemic index compared to refined sugars. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 16)
| Calories | 268 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 38mg |
| Sodium | 295mg |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugar | 16g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
