Pumpkin Bread

Sweetened only with maple syrup, this delicious healthy pumpkin bread is low in sugar, vegan and made with fiber-rich whole wheat flour!

 

MAKES 10 SERVINGS

Equipment needed: oven, loaf tin, fork, mixing bowl x 2

Total Time: 1 hour 15 minutes

 

Ingredients: 

FOR THE LOAF

  • 1 ⅔ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin or homemade pumpkin puree
  • ¼ cup maple syrup
  • ½ teaspoon vanilla
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 flax egg

FOR THE TOPPING

  • 2 Tablespoons coconut sugar
  • ½ teaspoon cinnamon

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    Method:

    1. Preheat the oven to 350°F. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper.
    2. Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel-like consistency forms.
    3. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
    4. Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, applesauce and flax egg) in a medium-sized mixing bowl and blend well.
    5. Add the liquid mixture to the dry and stir well until just combined.
    6. In a small bowl mix coconut sugar and cinnamon for the topping.
    7. Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of the oven.
    8. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
    9. Allow to cool before removing from the pan.
    10. Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.