Healthier Pumpkin Bread
This pumpkin bread is just as moist and delicious as traditional pumpkin bread, even though it is made with less oil and sugar! Best of all, it's so easy to make!
Servings: 1 loaf
Ingredients
- 10 oz pumpkin puree
- 2 eggs room temperature
- ¼ cup vegetable oil
- 1/3 cup water room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- ¾ cup whole wheat flour or sub all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/8 teaspoon ground ginger
- ¼ cup chopped nuts I used pecans and walnuts, optional
- 1/4 cup raisins or chocolate chips optional
Instructions
- Preheat oven to 350º Farenheit. Grease a 9×4 inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk pumpkin puree, eggs, oil, water, brown sugar, granulated sugar, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Add the nuts and raisins and stir until incorporated. Pour into the prepared pan.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. If the loaf is browning too fast on the top, cover loosely with aluminum foil and continue baking.
- When done baking, remove the loaf from the pan and let cool for at least 20-30 minutes on a wire rack before enjoying.
Notes
If you want to use a premade pumpkin spice blend instead, simply use 1 1/2 teaspoons in place of the individual spices.
Make sure not to over mix the batter as it could lead to a dense loaf.
If there is any leftover pumpkin bread, store in a covered container in the fridge. Reheat in the microwave for around 20 seconds before enjoying.