Lighter Pumpkin Bread
by Spencer Kombol and Joey Firoben • featured in The Best Fall Squash Recipes
Ingredients
for 12 Servings
- 2 eggs
-
½ cup oil (120 mL) -
1 cup pumpkin puree (225 g) -
⅔ cup honey (226 g) -
2 tablespoons water -
1 ¾ cups whole wheat flour (225 g) -
1 ½ teaspoons ground cinnamon -
1 ½ teaspoons ground nutmeg -
½ teaspoon ground ginger -
1 teaspoon baking soda - 1 pinch salt
Preparation
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
- Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
- Pour the batter into a greased loaf pan and smooth the top into an even layer.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before carefully unmolding.
- Let the loaf sit at room temperature for at least 1 hour before slicing.
- Enjoy!
Tips
-
alycas
I topped mine with some homemade cream cheese icing be cinnamon! Also, I agree with others that it was a bit dry so if I make again I will definitely add some yogurt
2 months ago Helpful (17) -
ava.miller
These came out really, really well! I would replace the oil for coconut oil and it still tastes great! Also, definitely add yogurt for moisture. My last tip would be to sprinkle in a little more spice, for it can be a tiny bit bland if you don’t. When I did all of this, the bread was 10/10! Hope this helps! (:
1 month ago Helpful (11) -
Lisa Tan
I think it’s very delicious. Good recipe but somehow need more moist. But not sure how to do it.
5 months ago Helpful (11) -
Madeeha Husain
I added 2 tbsps of yogurt instead of water and it made the bread moist. Also added thick lines of icing (confectioners sugar and water) to make it a little sweeter and it was great!
1 month ago Helpful (10)
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