Healthy and Easy Pumpkin Bread
Confession time. My kiddos LOVE the Trader Joe's boxed pumpkin bread mix, and for a long time that's what I made them because it's just so dang easy to dump stuff in a bowl.
Lately though I've been on the search for a healthier alternative, but still something with minimal ingredients, that's clean and EASY to make. One bowl preferable please and NO extra machinery!
Good news.....I think I may have found my pumpkin bread spirit animal. This recipe comes originally from Cookie and Kate. I'm including it here with a few minor alternations because it's really just too good to mess with! So, my fellow harried mamas...the next time you want to go for that boxed mix, give this a thought!
- ⅓ cup melted coconut oil
- ½ cup maple syrup (or honey)
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup water
- 1½ teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1¾ cups whole wheat flour
- Optional: 1/2 cup chocolate chips (I added them!)
- 1 tsp ground cinnamon, for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
- In a large bowl, whisk the oil and syrup together. Add the eggs and whisk until blended.
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If you're adding any the chocolate chips or any additional mix ins, gently fold them in now.
- Pour the batter into your loaf pan and sprinkle lightly with cinnamon.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.