Description
This wholesome pumpkin bread balances earthiness and sweetness with a moist, tender crumb. By incorporating ripe banana, applesauce, and white whole wheat flour, it offers a healthier take on a seasonal classic. Perfect for busy mornings, this one-bowl recipe is simple to prepare and packed with the cozy, spiced flavors of autumn. Whether served warm with nut butter or enjoyed as a quick afternoon snack, it provides a comforting treat without refined sugars or heavy fats.
Ingredients
1 cup pumpkin puree (pure pumpkin, not pie filling)
1 ripe banana, mashed
1/4 cup unsweetened applesauce
1/4 cup nonfat milk or preferred nut milk
3 tbsp. honey
3 tbsp. maple syrup
2 tbsp. coconut oil, melted
2 large eggs
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1.75 cups white whole wheat flour
1/2 cup semi-sweet or dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, whisk together the pumpkin puree, mashed banana, applesauce, milk, honey, maple syrup, melted coconut oil, eggs, and vanilla extract.
Stir in the pumpkin pie spice, baking soda, and salt until well combined.
Gradually fold in the white whole wheat flour, mixing just until the streaks of flour disappear.
Fold in the chocolate chips gently.
Pour the batter into the prepared loaf pan and smooth the top with a spoon.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. This bread also freezes beautifully; simply wrap individual slices in plastic wrap and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg