Description
A fiber-rich, incredibly moist pumpkin bread featuring a crackly cinnamon sugar crust. This one-bowl recipe uses a balance of oil and applesauce for tenderness and whole wheat flour for added nutrition.
Ingredients
Scale
- 1 can (15 oz) 100% pure pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 2 tbsp flaxseed meal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar (for crust)
- 2 tbsp cinnamon (for crust)
Instructions
- Preheat oven to 350°F (175°C). Line two 9×5-inch loaf pans with parchment paper and spray with non-stick cooking spray.
- In a medium bowl, whisk together vegetable oil, granulated sugar, and eggs for about a minute until emulsified. Add pumpkin puree and mix until smooth.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and flaxseed meal.
- Pour wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; do not overmix.
- Divide batter evenly between the two prepared loaf pans. Mix 2 tbsp sugar and 2 tbsp cinnamon, then sprinkle evenly over the batter, pressing gently to adhere.
- Bake for 50-55 minutes. Tent with foil if tops brown too quickly. Bread is done when a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then lift out using parchment overhang. Cool completely on a wire rack before slicing.
Notes
Ensure you use pure pumpkin puree, not pie filling. Do not overmix the batter to avoid a dense texture. Let the bread cool completely before slicing to prevent crumbling. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute eggs with flax eggs and sugar with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of a
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
Keywords: pumpkin bread, fall baking, fiber-rich, moist pumpkin bread, cinnamon sugar crust, healthy breakfast, one-bowl recipe