{"id":17805,"date":"2019-10-01T10:36:21","date_gmt":"2019-10-01T14:36:21","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=17805"},"modified":"2019-10-01T10:36:27","modified_gmt":"2019-10-01T14:36:27","slug":"healthy-pumpkin-bread","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/healthy-pumpkin-bread\/","title":{"rendered":"Healthy Pumpkin Bread"},"content":{"rendered":"\n

This healthy pumpkin bread is moist, tender, and easy to make\u2014no mixer required! It’s packed with healthy ingredients like whole wheat flour, coconut oil, and pumpkin. Plus, there’s no refined sugar or flour!<\/em> 190 calories or 8 WW points<\/em><\/p>\n\n\n\n

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The first of October means that we\u2019re in cozy fall mode. It\u2019s all comfort food, warm, fragrant spices, sunset colors, and pumpkin everything. Naturally, this super-moist, whole wheat pumpkin bread fits right in. It\u2019s perfectly pumpkin-spiced with cinnamon, ginger, nutmeg, and cloves. The best part? It\u2019s made entirely with wholesome, good-for-you ingredients: 100% whole wheat flour, melted coconut oil instead of butter or vegetable oil, and pure maple syrup in place of refined sugar\u2014so you can feel confident eating it and giving it to your kiddos, too!<\/p>\n\n\n\n

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A Tip for Using Coconut Oil in this Recipe<\/h3>\n\n\n\n

Measure your coconut oil while it\u2019s solid (its natural state while at room temperature) by spooning it into your measuring cup. Next, scoop it into a bowl and microwave briefly (10 seconds or so), to melt it. The key from here is making sure that your eggs and maple syrup are at room temperature, so that they\u2019ll combine with the coconut oil easily (otherwise the warm coconut oil can seize up, clump, and harden). You can microwave your maple syrup for a few seconds to warm it up slightly (don\u2019t get it hot, just room temperature) and place your eggs in a bowl with hot water for a few minutes to warm them.<\/p>\n\n\n\n

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How Long Does Pumpkin Bread Last For?<\/h2>\n\n\n\n

Properly stored, freshly baked pumpkin bread can last for 2 to 3 days at room temperature or for about 1 week in the fridge. Allow your pumpkin loaf to cool completely, then wrap it tightly in plastic wrap. As well as prolonging the life of the bread, plastic wrap helps keep it moist. <\/p>\n\n\n\n

Pumpkin bread can be frozen, too. To freeze, wrap your loaf in plastic wrap followed by a layer of aluminum foil or place the plastic-wrapped loaf in a sealed freezer bag. Freeze for up to 1 month. <\/p>\n\n\n

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5<\/span> from 7<\/span> votes<\/div><\/div>\n<\/div>\n

Healthy Pumpkin Bread<\/h2>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span><\/div>\n
Calories: <\/span>189<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>