Impossible Pumpkin Bread

177 cal, 27C/4F/6P/10S.

Hi it’s me with the only Healthy Pumpkin Bread recipe you’ll ever need. It’s whole-grain, low-sugar, healthy-fats and it uses a whole can of pumpkin (no leftover pumpkin puree nonsense). Perfectly spiced and the most comforting Fall breakfast/snack bread. You’re welcome.

I remember this time last year scrambling about my (then tiny) kitchen trying to create the best healthy pumpkin bread. Tweak after tweak I failed to create a perfectly baked, flavorful loaf. Inspected every recipe I can google my hands on. Oil or butter, one egg or two, how much flour, how much sugar, question marks filled the area of air above my head.

A whole year of baking experience later… this year I grabbed a can of pumpkin, entered my (now spacious) kitchen, sprinkled this and that into a mixing bowl and voila. The Most Perfect Pumpkin Loaf. Practice makes perfect friends.

This loaf is so moist, so flavorful without being annoyingly sweet like most pumpkin bread. So now I’m putting this recipe out there so you don’t have to suffer like I did.

Ingredients:

  • 2 large eggs
  • 1 15-oz can pumpkin puree
  • 1/2 cup greek yogurt, I use 2% (112 g)
  • 1/4 cup + 2 tbsp brown sugar, I use coconut sugar (72 g)
  • 2 tbsp any neutral oil, I use avocado oil (28 g) You can omit this but I prefer not to!
  • 2 cups white whole wheat or all purpose flour (240 g)
  • 2 tsp pumpkin spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tbsp additional brown sugar (12 g) mixed with 1 tsp ground cinnamon to sprinkle top

Makes 10 generous slices. Preheat the oven to 350F and grease a nonstick 9×5 loaf pan using spray oil or line with parchment. In a large bowl beat your eggs and blend pumpkin, oil, sugar, yogurt until smooth. In a medium bowl whisk together flour, spice, salt, baking powder and baking soda. Fold dry into wet until just combined (do not overmix). Pour and flatten into the loaf pan and sprinkle with cinnamon sugar. Get all fancy and swirl with a knife like I did. Bake for 60-70 minutes until a knife inserted in the middle bottom comes out clean. Cool then slice into 10 and enjoy! I keep my slices refrigerated for max freshness. You can even freeze leftovers for a couple of months!

Hope you love this recipe as much as we did and tag me on instagram with your pictures! ❤

2 thoughts on “Impossible Pumpkin Bread

  1. Hi, Elif! I’m a new fan ~ lover of good pumpkin bread, too. Your recipe is Excellent and I’ve looked long and hard to find one that uses a whole can of pumpkin. I didn’t have any dairy free yogurt on hand so I used so delicious unsweetened coconut creamer in its place and worried that it might be too much liquid. It was perfect! Just wondering if I didn’t have yogurt what might I have done to make it more like your recipe? The only other change I made was foil tenting the loaf after 60 minutes and then it took another 15 minutes for it to be done. That way there was none of that gooey stuff at the bottom of the loaf when I cut it. The flavor and texture are perfect, so thanks again!

    Like

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