Fall Pumpkin Bread
15 min Prep Time
60 min Cook Time
75 min Total Time
12 Servings
155 Calories
23g Carbohydrates
6g Total Fat
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground allspice
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 cup canned pumpkin puree
- ½ cup whole milk
- ½ cup cane sugar
- ¼ cup (4 Tbsp.) unsalted butter, melted
- 2 large eggs
- 1 tsp. vanilla extract
1. Start by preheating your oven to 350 degrees and preparing a loaf pan by greasing and flouring it.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour and all your spices: cinnamon, nutmeg and allspice. Add the baking powder, baking soda and sea salt, and whisk again until everything is combined.
3. In a separate large bowl, whisk together the canned pumpkin puree, whole milk, cane sugar, melted butter, eggs and vanilla extract until smooth.
4. Pour the dry ingredients into the wet ingredients and mix until everything is combined.
5. Pour the batter into your prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into bread comes out clean.
6. Let the pumpkin bread cool completely in the pan before slicing.
PER SERVING
Calories: 155
Protein: 3.4g
Carbohydrate: 23g
Fiber: 1.9g
Total Fat: 6g
Saturated Fat: 1.2g
Cholesterol: 32mg
Calcium: 7.5% DV
Sodium: 248mg
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