Description

This moist and flavorful Pumpkin Bread combines whole wheat and all-purpose flours with warm spices like cinnamon, nutmeg, and allspice for a cozy treat perfect for fall or any time you crave a spiced quick bread. Made with pumpkin puree and almond milk, it’s a slightly healthier spin on a classic, with options to easily make it vegan. Baked to golden perfection, this loaf is great for breakfast, snacks, or dessert.

Ingredients

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Dry Ingredients

3/4 cup all-purpose flour, spooned and leveled
3/4 cup whole wheat flour, spooned and leveled
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients

1 cup canned pumpkin puree
1/2 cup almond milk, or any milk
1/2 cup cane sugar
1/4 cup vegetable oil, or other neutral oil
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8×4-inch loaf pan thoroughly to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, ground cinnamon, nutmeg, allspice, baking powder, baking soda, and sea salt until well combined.
Combine wet ingredients: In a large bowl, whisk the pumpkin puree, almond milk, cane sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
Combine wet and dry: Gently add the dry ingredient mixture to the wet ingredients and stir just until combined. Avoid overmixing to keep the bread tender and light.
Transfer to pan and bake: Spoon the batter into the prepared loaf pan, smoothing the top. Bake for 45 to 50 minutes until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Cool and serve: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing for best texture and flavor.

Notes

You can replace both flours with whole wheat pastry flour for a consistent texture; Bob’s Red Mill is a recommended brand.
To make this recipe vegan, substitute the 2 eggs with a flax egg made by whisking together 4 tablespoons ground flaxseed and 6 tablespoons warm water, letting it thicken for 5 minutes before using.
Be careful not to overmix the batter to ensure a light, tender crumb.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. It also freezes well.

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 180 kcal
Sugar: 12 g
Sodium: 210 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 35 mg