No one will be able to tell that this is a healthy pumpkin bread! It is rich and moist with lots of pumpkin flavor.
Oats soaked in buttermilk keep it moist and a white whole wheat flour brings whole grain goodness without the heavy wheat flavor!
What do you want most in a pumpkin bread? A pretty color? Lot's of pumpkin flavor? Easy to make? Yes, to all of those, but I think what we all want is a moist pumpkin bread. I've had pumpkin breads that practically crumble apart.
Of course, I still ate them. Even dry pumpkin bread is better than no pumpkin bread at all. I'm happy to say that you've come to the right place for moist pumpkin bread.
I think it's the oats soaked in buttermilk and the combination of oil and maple syrup that keep this bread so moist.
Whatever is it, it's magic. Magical, moist pumpkin bread.
You make a pumpkin bread just like you make most muffins, mixing wet ingredients, mixing dry ingredients, combine wet with dry.
Here is a tip for the toasted pumpkin seeds that go on top of the bread. When you turn on the oven to preheat it, spread the pumpkin seeds out in a quarter sheet pan and place in the oven. They should be ready to come out right about when your oven beeps!
Just be sure you don't forget they are in there. I pulled mine out as soon as I could smell them, you might want to set a timer for 5 minutes so that you can check on them.
Preheat oven and grease baking pan.
Combine buttermilk and oats in a small bowl. Let stand for 15 minutes.
Whisk together the wet ingredients: pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs. Add oat mixture.
Whisk together dry ingredients: white whole wheat flour, pumpkin pie spice, baking powder, salt, baking soda.
Add dry ingredients to wet ingredients.
Add to pan, top with pumpkin seeds, and bake.
My husband couldn't believe that this pumpkin bread was healthy! You're family won't believe it either. He said that it was his most favorite pumpkin bread ever! It really is that good.
Made with whole grain oats and white whole wheat flour, each serving gives you two grams of fiber!
I think this recipe would also modify easily, substituting apple sauce for the oil, adding chocolate chips or even using a pear puree to make a pear bread. I found this recipe in the November 2018 issue of Cooking Light.
More pumpkin recipes:
This Pumpkin Pie Biscotti is a favorite with kids and adults!
These Cranberry Pumpkin Muffins combine my two favorite fall flavors!
Another healthy pumpkin treat are these Healthy Pumpkin Muffins with Chocolate Chips.
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Healthy Pumpkin Bread
- cooking spray
- 3/4 cup whole buttermilk
- 1/2 cup oats quick cooking
- 1 cup pumpkin puree canned
- 1/2 cup maple syrup dark
- 1/3 cup canola oil
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs large
- 6 ounces white whole wheat flour about 1 1/4 cups
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 tablespoons pumpkin seeds roasted, unsalted
- Preheat oven to 350 (see note about pumpkin seeds.) Coat a 9x5 inch baking pan with cooking spray.
- Combine buttermilk and oats in a bowl. Stir and let sit for 15 minutes.
- In a large bowl, whisk together pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs. Stir in oat mixture and set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda.
- Add flour mixture to pumpkin mixture and whisk just to combine.
- Pour into greased pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
Luxie wanted me to let you know that this bread is kitty cat approved. I did a quick search to make sure pumpkin isn't poisonous to cats and it turns out that it is good for them. Sorry Luxie, we aren't sharing!