Healthier Pumpkin Bread Recipes

HEALTHIER PUMPKIN BREAD

Steps:

• For the bread:Preheat oven to 350ºF. Grease and line with parchment paper a loaf pan (mine was 4 ¼ x 7 ¼ inches).In a large bowl, whisk butter, banana, eggs, pumpkin, vanilla, maple syrup, and milk. Sift coconut flour, arrowroot, pumpkin pie spice, salt, baking powder, and baking soda over the wet ingredients. Whisk until smooth. Wait for 2 minutes, then whisk again.Scrape batter into prepared pan. Bake in preheated oven for 45-70 minutes, or until a toothpick inserted near the center comes out clean.Remove from oven and allow to sit in the pan, on a cooling rack, for 10 minutes. Remove from pan onto the rack and allow to cool completely.Store any leftovers, well-wrapped, in the refrigerator.For the frosting:Place all ingredients in a small bowl. Using a hand mixer, beat until completely smooth. Spread on top of bread of use as a spread for each slice.

HEALTHIER PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
• Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
• Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.

HEALTHY PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.