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Lightened-Up Pumpkin Bread Recipe

Lightened-Up Pumpkin Bread Recipe
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★★★★★

4.7 from 4 reviews

A lighter version of classic pumpkin bread, this recipe uses whole wheat flour and natural sweeteners like honey and brown sugar Splenda to create a moist, flavorful loaf. Enhanced with warm spices and crunchy walnuts, it’s perfect for a healthy autumn treat.

Ingredients

Scale

Dry Ingredients

  • ¾ cup (90 g) whole wheat flour
  • ⅔ cup (83 g) all-purpose flour
  • 1 tsp (4 g) baking soda
  • 1 tsp (4 g) baking powder
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (0.5 g) ground ginger
  • ¼ tsp (0.5 g) ground allspice
  • ¼ tsp (0.5 g) ground cloves
  • ¼ tsp (1.5 g) table salt

Wet Ingredients

  • 2 large eggs
  • 1 cup (245 g) pumpkin puree
  • ⅓ cup (113 g) clover honey
  • ⅓ cup (80 ml) extra virgin olive oil
  • ¼ cup (36 g) packed brown sugar Splenda

Add-ins

  • 1 cup (120 g) chopped walnuts
  • 2 tbsps (18 g) pepitas (pumpkin seeds)
  • cooking spray (for greasing)

Instructions

  1. Preheat: Preheat the oven to 350°F (175°C). Spray an 8×4-inch (20×10 cm) loaf pan with cooking spray and line it with parchment paper to ensure easy removal of the baked bread.
  2. Mix Dry Ingredients: In a large bowl, thoroughly mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and table salt to distribute all spices and leavening agents evenly throughout the flour.
  3. Add Wet Ingredients: To the dry mixture, add the eggs, pumpkin puree, clover honey, olive oil, and brown sugar Splenda. Blend all the ingredients together until the batter is smooth and well combined without any lumps.
  4. Stir in Nuts: Gently fold in the chopped walnuts to the batter ensuring even distribution without overmixing, which can make the bread tough.
  5. Pour Batter and Add Seeds: Pour the prepared batter into the loaf pan and smooth the top. Sprinkle the pepitas evenly over the surface to add a crunchy texture and a nutty flavor.
  6. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, indicating the bread is fully cooked.
  7. Cool: Allow the bread to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • For a lower calorie version, do not substitute the brown sugar Splenda as it provides sweetness with fewer calories than regular sugar.
  • Make sure to use fresh spices for the best flavor impact.
  • You can substitute the chopped walnuts with pecans or omit nuts for a nut-free option.
  • This bread stores well in an airtight container at room temperature for up to 3 days or can be frozen for up to 1 month.

Nutrition

Keywords: pumpkin bread, healthy pumpkin bread, low calorie pumpkin bread, fall baking, whole wheat pumpkin bread, spiced pumpkin bread, pumpkin loaf

Find it online: https://tastewithamy.com/lightened-up-pumpkin-bread-recipe/