healthy spiced pumpkin bread, oh my!

It’s Sunday, which means we are back with the next installment in our pumpkin series. This time we have a loaf of a treat for ya, pumpkin bread. This week’s recipe was inspired by one of our fall favorites from a little diner in Massachusetts. The pumpkin spice smells coming from oven have us reminiscing over the cold New England days spent inside the cozy Roadhouse diner.

Tomorrow will start with a fresh slice of this pumpkin bread for breakfast. One of the best things about this pumpkin bread is its versatility. You can eat it as is or spruce it up with cream cheese or jam. (Find pumpkin bread french toast here.)

Healthy Spiced Pumpkin Bread

Ingredients :
1 ½ cup flour
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 ½ tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1/8 tsp cloves
2 eggs
½ cup coconut oil
¾ cup honey
½ tsp vanilla
1 cup pumpkin puree

Preheat oven to 325 degrees and lightly grease (2) 8 1/2” x 4 1/2” or one 9.25”x 5.25” x 2.75”
Mix the following ingredients well together in a bowl and set aside: flour, salt, baking soda, baking powder, and spices.


In a large bowl add coconut oil and honey. Using an electric mixer, beat the two ingredients until well blended.

Hot tip: Measure out the coconut oil first and then using the same measuring cup measure out the honey. The honey will just slide right out.


Then add the vanilla.

Add eggs to the mixture and beat until light and fluffy. Once it has reached a smoother texture, mix in the pumpkin. (We used our pre-measured homemade pumpkin puree.)

At a lower speed, add the flour mixture that was set aside earlier.

When the flour is well blended and your pumpkin batter is formed, fill your pan(s).

Slide this guy in the oven, and bake for 60-70 minutes or until a cake tester/toothpick comes out clean when stuck through the middle.

Let your pumpkin bread completely cool on a wire rack before you start cutting pieces to share. Just remember to save a few slices for a special breakfast treat. On the chance your loaf doesn’t make it to morning, at least this recipe is a breeze to whip up in no time.

So far the pumpkin muffins are our preferred snack (they also had way more sugar), but that doesn’t mean we didn’t stand around the kitchen island eating a few slices covered in sweet vegan icing thrown together using this rich recipe . Stay tuned, there is more pumpkin coming your way.

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