This HIDDEN VEGGIES treat embodies the flavors of autumn and will not disappoint if you’re longing for those sweater and boots fall days ahead. Naturally sweetened with pure maple syrup or robust honey and spiced with warm cinnamon, ginger, nutmeg, and cloves, this pumpkin bread is perfect for a crisp autumn morning breakfast or even an afternoon treat. Made with nutrient dense whole wheat pastry flour, sweet pumpkin purée, and creamy yogurt, this bread can be topped with pumpkin seeds and/or chocolate chips (we’ve done both and the kids prefer the chocolate... obviously!).
Preheat oven to 325F and grease a silicone loaf pan with coconut oil.
In a large bowl, combine the coconut oil, honey/maple syrup, eggs, pumpkin purée, yogurt, and vanilla extract. Whisk until evenly distributed.
Add in all the spices, baking soda, and salt. Mix well.
Finally, pour in the whole wheat pastry flour and stir into your wet ingredients until just combined.
Pour the batter into your greased loaf pan and sprinkle with pumpkin seeds or any additional toppings such as chocolate chips or cinnamon and maple sugar (optional)
Bake for 55 minutes or until a toothpick put in the center of the pumpkin bread comes out dry. Enjoy!
Ingredients
Directions
Preheat oven to 325F and grease a silicone loaf pan with coconut oil.
In a large bowl, combine the coconut oil, honey/maple syrup, eggs, pumpkin purée, yogurt, and vanilla extract. Whisk until evenly distributed.
Add in all the spices, baking soda, and salt. Mix well.
Finally, pour in the whole wheat pastry flour and stir into your wet ingredients until just combined.
Pour the batter into your greased loaf pan and sprinkle with pumpkin seeds or any additional toppings such as chocolate chips or cinnamon and maple sugar (optional)
Bake for 55 minutes or until a toothpick put in the center of the pumpkin bread comes out dry. Enjoy!
Do you know how much sugar is in this
Hi! Unfortunately I haven’t calculated the total sugar content for the bread. Sorry I couldn’t be more helpful on that front!