Pumpkin Loaf
A moist, spiced pumpkin bread made with whole wheat flour, oats, and natural sweeteners, perfect for Thanksgiving mornings or as a guilt-free treat.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/3 cup honey or maple syrup Use maple for vegan option
- 2 large eggs Substitute with 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water
- 1/4 cup unsweetened applesauce
Dry Ingredients
- 1 1/2 cups whole wheat flour White whole wheat works for a lighter crumb
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Optional Ingredients
- 1/2 cup chopped walnuts or pecans Toast for more flavor, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9x5 inches) or line it with parchment.
- In a large bowl, whisk together the canned pumpkin puree, honey or maple syrup, eggs, and unsweetened applesauce until smooth.
- In a separate bowl, combine whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to evenly distribute the leavening and spices.
- Pour the dry mixture into the wet mixture in two additions. Gently fold with a spatula until just combined—some streaks of flour are fine. Avoid vigorous mixing.
- Fold in the chopped walnuts or pecans if using.
- Transfer the batter to the prepared loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes. Check at 50 minutes: a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
- Cool the loaf in the pan for 10–15 minutes, then remove and cool completely on a wire rack before slicing.
Notes
If you prefer all-purpose flour, you can swap it 1:1 for whole wheat for a lighter loaf. For nut-free households, omit the nuts or add sunflower seeds.