Good 4 U Pumpkin Bread
Introducing "Good 4 U Pumpkin Bread," a wholesome twist on a classic autumn favorite that combines indulgent flavors with nutrient-packed ingredients. This recipe features a perfect balance of pumpkin puree, whole wheat flour, and a touch of maple syrup, creating a moist and tender loaf that's naturally sweetened yet delightfully spiced with cinnamon, nutmeg, and ginger. The addition of Greek yogurt and coconut oil amps up the richness while keeping it healthy, and optional mix-ins like walnuts or dark chocolate chips add customizable bursts of flavor and texture. Ready in just 15 minutes of prep time, this crowd-pleasing pumpkin bread is ideal for cozy breakfasts, midday snacks, or even as a fall-inspired dessert. Easy to make, lightly sweet, and loaded with autumnal goodness, it’s a guilt-free treat the whole family will love!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 190 grams Whole wheat flour
- 95 grams All-purpose flour
- 120 ml Maple syrup
- 60 grams Coconut sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 large Eggs
- 120 grams Greek yogurt
- 60 ml Coconut oil, melted
- 2 teaspoons Vanilla extract
- 60 grams Walnuts or pecans (optional)
- 60 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and coconut sugar until well combined.
Add the eggs, Greek yogurt, melted coconut oil, and vanilla extract to the wet ingredients. Whisk until smooth and uniformly mixed.
In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon. Do not overmix; stir just until combined.
If using, fold in the walnuts or pecans and dark chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 464.1 g | 169% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 211.1 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 489 mg | 38% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
