If you’re a fan of pumpkin, you’ll have to try this loaf It’s easy, moist and filled with warm fall spices! It’ll be delicious warmed up with your cup of coffee in the morning or as a mid-day snack!
I am a fall girlie. I mean it when I’m one of those girls who get super excited when pumpkin spice lattes, apple spice and fall flavors land on menus at restaurants as September rolls around the corner.The cooler weather, warm spices + flavors, fall fashion… i’m a fan of all of that. I’m just for anything cozy! Also, after a few HOT summer months, cooler weather sounds amazing.
This loaf was a simple recipe that requires simple staple ingredients like sugar, sweetener, egg, oil and spices. I actually had my one year old toddler help out. I measured out most of the ingredients ahead of time & had her help me add it to the mixing bowl. This truly is a simple recipe!
My Pumpkin Bread Recipe Ingredients:
- Pumpkin Puree – You might think it’s weird to add sea salt to a sweet loaf but sea salt plays a BIG role in – I used canned pumpkin puree. The ingredient should ONLY be pumpkin. It adds moisture and amazing pumpkin flavor.
- Coconut Oil – I love the flavor of coconut and use it in baking often. You can easily sub it with unsalted butter though!
- All-purpose flour and whole wheat flour – I used a mixture of both all-purpose and whole wheat flour. I like a bit of the wheat flavor, and it also makes it healthier. You can sub it forall all-purpose flour!
- Almond Milk – I use the brand Malk Organics or Califia Farms. You can sub this ingredient for whole milk or oat milk.
- Baking soda – This helps puff up the loaf and acts as a leavener as the loaf bakes.
- Maple Syrup – To add sweetness!
- Pumpkin Pie Spice – I used Simply Organic Foods pumpkin pie spice but you can add in the 4 spices in separately (recipe below)
- Vanilla extract – This helps bring out the spice flavors in the loaf.
- Sea salt – You might think it’s weird to add sea salt to a sweet loaf but sea salt plays a BIG role in enhancing the flavors.
If you’re looking for other fall or holiday recipes, I also have cranberry oatmeal cookies, dairy-free pumpkin pie, carrot spice cranberry loaf and cinnamon apple bread.
Whole Wheat Pumpkin Bread
Ingredients
- 1/3 cup melted coconut oil can replace with butter
- 2/3 cup maple syrup
- 2 large eggs
- 1 cup canned pumpkin puree NOT pumpkin filling
- 1/4 cup milk of choice whole or almond
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons pumpkin pie spice or replace with 1/2 teaspoon ground cloves, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 325F. Prepare a 8×4 loaf pan with oil spray or melted butter.
- In a mixing bowl, add melted coconut oil, maple syrup, eggs, canned pumpkin puree, milk and vanilla.
- Mix in all purpose flour, whole wheat flour, pumpkin pie spice, baking soda and sea salt. Mix until just combined.
- Transfer to loaf pan and bake for 55-60 minutes until a toothpick comes out clean.
