Healthy Pumpkin Bread

Pumpkin bread in front of a ceramic pumpkin.

This healthy pumpkin bread is so moist and delicious you won't believe it's healthy!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 55

Total Time 1 25

Servings

Calories 207kcal

Equipment

Baking Sheet

Ingredients

cooking spray
¾ cup whole buttermilk
½ cup oats quick cooking
1 cup pumpkin puree canned
½ cup maple syrup dark
⅓ cup canola oil
¼ cup dark brown sugar
1 teaspoon vanilla extract
2 eggs large
6 ounces white whole wheat flour about 1 ¼ cups
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
2 tablespoons pumpkin seeds roasted, unsalted

Instructions

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.

Notes

If you have raw pumpkin seeds, spread them on a baking sheet and place them in the oven while you are preheating the oven. Check them in a bout 5 minutes.

Nutrition