Description
This healthy pumpkin bread is so easy to make, only requires one bowl. It’s tender, dense, and packed with warming pumpkin pie spice. When spread with whipped maple butter, it’s the perfect fall treat.
Ingredients
Dry Ingredients
- 1 cup oat flour (see notes on how to make)
- 1 cup blanched almond flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/3 cup brown sugar, or coconut sugar
- 1 tablespoon + 2 teaspoons pumpkin pie spice (click here for recipe)
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/4 cup coconut oil, melted (warm, but not hot)
- 1/2 cup + 2 tablespoons real maple syrup
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temp, lightly beaten with a fork
- 1/4 cup nonfat, plain Greek yogurt
- 15 ounce can (1 1/2 cups) pumpkin puree (NOT PUMPKIN PIE FILLING) – (see notes on brand recs)
- optional: 1 teaspoon orange zest
Optional Whipped Maple Butter
- 8 ounces unsalted butter, room temp
- 4 to 5 ounces pure maple syrup
- 1/4 to 1/2 teaspoon kosher salt
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Lightly grease, and line a large 10×5 loaf pan with parchment paper. Note: If you don’t have a large loaf pan, you can try dividing the batter between two small loaf pans, and reducing the cooking time by about half. If you haven’t done so already, make the oat flour (see notes below). Be sure to measure after you have made it, not before.
- Mix the dry ingredients: To a large mixing bowl add the oat flour, blanched almond flour, cornstarch, baking powder, baking soda, xanthan gum, brown sugar/coconut sugar, pumpkin pie spice, and kosher salt – whisk until well combined.
- Add the wet ingredients: To the same mixing bowl with the dry ingredients add the melted coconut oil, maple syrup, and extract – whisk until somewhat combined. Next add the lightly beaten eggs, and whisk until somewhat combined. Then add the Greek yogurt, and pumpkin puree, and orange zest, whisk until mostly combined, then switch to a rubber spatula to continue mixing, making sure to scrape the bottom, and the sides of the bowl to make sure there aren’t any pockets of flour. The batter should be thick, but pourable.
- Transfer the batter to the bread pan: Immediately transfer the batter to the prepared loaf pan (don’t allow the batter to sit very long, it gets too thick) – use a small offset spatula, or the back of a spoon to help smooth the batter out, and push it into the corners of the bread pan. Give the pan a good tap or two to help the batter settle.
- Bake: Bake in the preheated oven for 60 to 75 minutes, or until a cake tester, or toothpick comes out mostly clean, with a few wet crumbs.
- Cool: Allow the bread to cool for 30 minutes, then use the parchment paper to remove the bread from the pan and place it on a cooling rack. Allow it to cool completely before slicing. The bread will sink a little as it cools.
- Make the whipped maple butter: This step is optional, but I highly recommend it. You can make the butter either while the bread is cooling, or while it is baking. Add the room temp butter to a large mixing bowl, use a hand mixer and beat the butter on medium speed until the butter has turned pale in color, and looks fluffy – about 2 to 3 minutes. Add the maple syrup, and kosher salt – blend jut until combined. Taste a little of the butter and adjust the flavors as desired. Transfer the maple butter to an air tight container and store at room temp to make it easy to spread onto the pumpkin bread whenever you want.
- Serve: once the pumpkin bread has completely cooled, use a serrated knife to slice it and serve it immediately. Although it is good plain, we highly recommend spreading it with the whipped maple butter.
- To store: To store the bread wrap it tightly in plastic wrap, then place it in a ziploc bag and do your best to squeeze out all the air. We prefer the taste of the bread when eaten at room temp, it will last 2 to 3 days at room temp. If you still have the bread any longer than that, then transfer it to the fridge where it will keep for another 2 to 3 days.
Notes
how to make oat flour – To make oat flour add rolled oats to a high speed blender, or a food processer – blend for 3 to 4 minutes, stopping to scrape the sides as needed. Blend until the flour is finely ground. If you’re using a food processor, the texture will not be as fine, but it will still work. Measure the flour after making it. I like to make the oat flour in bulk, and store it for whenever I need it. Be sure to use certified gluten free oats, if needed.
pumpkin puree – I tested this recipe several times and I found that it did the best when I used Libby’s pumpkin puree. When I used a different brand it seemed more watery than Libby’s, and lighter in color – the bread took way longer to bake, and wasn’t as good. If you can’t get Libby’s, and the pumpkin you do use looks watery, then do your best to strain out some of the liquid, or use a paper towel to blot of the excess moisture.
whipped maple butter – You will not use all of the whipped maple butter on one loaf of bread. When I tried to halve the whipped maple butter it was difficult to whip up due to the small amount. You can store the leftover butter in the fridge for up to 1 month, or freeze it for up to 3 to 6 months. You can use it on future loaves of pumpkin bread. Or, I bet it would be delicious spread on pancakes, English muffins, other sweet quick breads, fall inspired muffins, and probably even toast. Yum!
Pumpkin bread recipe roughly adapted from wholefully’s one bowl whole wheat pumpkin bread, and my blueberry cake donuts with lemon glaze
Maple butter idea inspired from bon appetite.
