Pumpkin Bread Less Sugar and Less Oil Still Amazing
Satisfy your autumn cravings with this wholesome and flavorful *Pumpkin Bread Less Sugar and Less Oil Still Amazing*! Perfectly spiced with cinnamon, nutmeg, and ginger, this lighter take on classic pumpkin bread uses a blend of whole wheat and all-purpose flour for added texture and nutrients. Sweetened with a touch of maple syrup and just one-third cup of sugar, plus moisture from unsweetened applesauce and olive oil, this bread is the ultimate balance of healthy and delicious. A cup of real pumpkin puree adds natural richness, while optional walnuts or pecans provide a delightful crunch. Ready in just an hour, this easy pumpkin bread recipe is perfect for breakfast, a snack, or even dessert. Enjoy a slice guilt-free while indulging in the warm, comforting flavors of fall!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 cup Canned pumpkin puree (not pumpkin pie filling)
- 2 large Eggs
- 0.25 cup Unsweetened applesauce
- 3 tablespoons Olive oil
- 0.33 cup Granulated sugar
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In another medium-sized bowl, combine the canned pumpkin puree, eggs, unsweetened applesauce, olive oil, granulated sugar, maple syrup, and vanilla extract. Whisk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Do not overmix, as this can result in dense bread.
If using, gently fold in the chopped walnuts or pecans into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few crumbs attached.
Once done, remove the loaf pan from the oven and let it cool for 10 minutes on a wire rack. Afterward, remove the bread from the pan and allow it to fully cool on the rack before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The bread can also be frozen for longer storage.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 329.9 g | 120% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 123.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 258 mg | 20% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1576 mg | 34% | |
*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.
