If you don’t have pumpkin pie spice on hand? Well, you can make that, too. Eyeballing it, increase the amount of cinnamon, nutmeg, and cloves to achieve the same flavor of fall. These warm, homey flavors also happen to have their own health benefits, but they’re mainly here for their taste. We’ve used maple syrup in this recipe in place of added sugar, so it’s already a healthier option than most pumpkin bread.
Ingredients
¾ cup flour, 1 tsp. baking soda, 2 tsp. pumpkin pie spice, 2 tsp. cinnamon, ¼ tsp. ground nutmeg, ¼ tsp. cloves, ½ tsp. kosher salt, 1½ cups pumpkin puree, ½ cup of oil, 2 eggs, ¾ cup maple syrup, Nonstick cooking spray, or more coconut oil, 2 tbsp. pumpkin seeds.
Method
First of all, you need to preheat your oven to 350°F. Then coat a 9-by-5-inch loaf pan using a nonstick spray or coconut oil. In a large bowl, whisk together the dry ingredients, this is the flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, cloves, and salt. In a separate large bowl, mix together the pumpkin puree, coconut oil, eggs, and maple syrup with a wooden spoon. Stir in the flour mixture and mix just until combined. Pour the batter into the greased pan and, if desired, sprinkle pumpkin seeds on top. Bake for 50 to 55 minutes, or you can check to see if it’s ready by inserting a toothpick into the center and seeing if it comes out clean. Let the bread cool for about 10 minutes in the pan and then transfer onto a cooling rack to cool completely before slicing. Enjoy for a week stored in an airtight container in the fridge or freeze!
Pumpkin season will come and go before we know it. Make the most of it with this healthy, veggie-packed pumpkin bread. “This pumped-up pumpkin bread is a snack you can feel so good about all fall long,” she says. And if you’re still not ready to let go come December, don’t worry, the loaf will last in the freezer.