Whole Wheat Pumpkin Bread that is perfect for the fall season!
Because I couldn’t help but make my own pumpkin bread after sharing my favorite box mix…
The result: whole-wheat pumpkin bread. Whole-wheat flour is my favorite to bake with when I’m not going paleo. It can probably be subbed out with white flour, but I haven’t tested it.
‘Tis the season for all of the pumpkin bread!
- ⅓ cup melted coconut oil
- ½ cup maple syrup (could sub honey), room temperature
- 2 eggs, room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup milk of choice (I used almond)
- 1¾ cups whole wheat flour
- ⅓ cup old fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- Add-ins: ½ cup chocolate chips, ½ cup nuts
- Preheat oven to 325F and grease loaf pan
- In a large bowl, mix together oil, maple syrup and eggs. Add in pumpkin, vanilla, and milk.
- In a small bowl, combine flour, oats, baking soda, salt, and spices.
- Fold dry mixture into wet and stir until fully combined.
- Add in chocolate chips/nuts/dried fruit.
- Pour into greased loaf pan and bake for 50-55 minutes or until toothpick comes out clean.
- Let cool for ten minutes in pan, move to wire rack and let cool completely.