Nov 21, 2024 by admin

Healthy Pumpkin Bread by A Healthy Life For Me.

This yogurt-pumpkin bread with hints of molasses from brown sugar will have your kitchen smelling like cozy fall spices. It’s made with whole-wheat flour for an earthy, fluffy loaf that you can definitely enjoy for breakfast.

Why You’ll Love This Recipe

If you love classic pumpkin dessert recipes, this warmly spiced pumpkin bread will be a hit once the leaves start falling.

• Freezer-friendly. Pop it out of the freezer whenever you need a last-minute breakfast or sweet treat.
• Wholesome. The combination of whole-wheat flour and Greek yogurt make this sweet loaf a more wholesome alternative to store-bought ones.
• Great for fall. Warm spices, pumpkin purée, and brown sugar are exactly what fall tastes like.
• Versatile. Turn it into muffins, add vanilla protein powder, top it with creamy frosting, or fold in chewy cranberries.

What You’ll Need

Nutty whole-wheat flour, spicy cinnamon, and earthy nutmeg pair beautifully with the pumpkin purée. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• All-purpose flour – Don’t swap it for cake flour because it won’t give the bread the structure it needs.
• Whole-wheat flour – It has a naturally earthy flavor that enhances the spices in the batter.
• Baking powder – Check the expiration date to make sure it hasn’t gone bad.
• Baking soda – Break up any small clumps with your fingers before adding it in.
• Salt – Kosher salt is best for this. Avoid coarse sea salt because it’s hard to dissolve.
• Spices – You need ground cinnamon and nutmeg.
• Pumpkin purée – Pick an organic or sugar-free purée.
• Brown sugar – Dark brown sugar is best, but light brown sugar is fine as well.
• Greek yogurt – I prefer non-fat unsweetened kinds.
• Canola oil – Vegetable, corn, and coconut oil work too.
• Egg whites – Make sure they’re at room temperature so they don’t separate the batter.
• Vanilla extract – Use clear or pure extract (brown).

How To Make Pumpkin Bread

This fluffy pumpkin bread gets it natural golden color from the velvety pumpkin purée and brown sugar in the batter. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease an 8.5×4.5″ loaf pan with non-stick spray. You can also rub it with butter and dust it with flour if you prefer. Set it aside.
• Whisk the dry ingredients. Mix the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl until well combined.
• Mix the wet ingredients. Beat the pumpkin purée, brown sugar, yogurt, oil, and egg whites in a separate bowl over low speed until smooth. Add the vanilla extract.

• Fold them. Gently mix the dry ingredients into the wet mixture. Continue beating until just-combined.
• Bake it. Pour the batter into the prepared loaf pan. Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool for 10 minutes.
• Serve. Remove the cake from the loaf pan. Set it on a wire rack to cool completely. Slice, serve, and enjoy!

Tips & Variations

This tender pumpkin bread can go from a breakfast recipe to dessert by adding fluffy cream cheese buttercream.

• Frost it. Top the bread with Cool Whip or your favorite vanilla, chocolate, cream cheese, or caramel buttercream for creamy richness.
• Add protein. Add 1 scoop of vanilla protein powder into the dry ingredients for a heartier bite in the morning.
• Make muffins. Line a muffin tray with cupcake liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Line it. Prevent any sticking by lining the bottom and sides of the loaf pan with parchment paper. Avoid aluminum foil.
• Use add-ins. Stir 1/2-1 cup chopped pecans, walnuts, chewy cranberries, or raisins into the batter for more flavor and texture.
• Add a swirl. Scoop 1/4 cup peanut butter, almond butter, or chocolate-hazelnut spread over the batter once in the loaf pan. Use a toothpick to swirl it around, creating patterns. Bake as usual.
• Go matcha. Mix 3 tablespoons matcha powder into the dry ingredients for a green tea variation of this recipe.
• Make it chocolatey. Whisk 1/4 cup unsweetened cocoa powder into the dry ingredients and fold 1/2 cup mini chocolate chips into the batter.

Proper Storage

Make sure it’s fully cooled before putting it away to prevent spoilage.

• Counter: Place it in a paper bag, container, or cake dome for up to 3 days.
• Fridge: Store it in an airtight container for up to 7 days.
• Freezer: Wrap it, whole or sliced, in plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.

More Easy Pumpkin Recipes

• Paleo Pumpkin Bread
• Pumpkin Protein Muffins
• Paleo Pumpkin Spice Pancakes
• No Bake Pumpkin Energy Balls

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