How much do you love Pumpkin Bread? I am pretty sure I just heard you say “SOOOO MUCH”. Guess what….ME TOO🙌. Well I am here for you because this is the last recipe for Pumpkin Bread you will ever need.
We are all trying to watch what we are consuming these days so I’ve lightened this recipe up for you. We are going to swap out our all-purpose flour for whole wheat flour which will add a nutty almost sweet flavor while increasing the nutritional value. Using applesauce instead of oil will save you so many calories and fat without sacrificing moisture. Lastly, let’s cut the sugar with a natural 0 calorie sweetenter called Monkfruit which will help bring our calorie count way down without compromising the flavor.
NOW you can feel good about eating this pumpkin bread for breakfast, a snack, dessert OR all three! Seriously you can’t eat pumpkin all day if you don’t start in the morning, am I right or am I right?!
It may be the dog days of summer but who’s ready for fall?
You may feel like it’s too early but honestly it’s not. Starbucks will start selling it’s pumpkin spice latte in a couple of days and I know I’m not the only one who is seeing all of the halloween candy stocking the shelves of the “seasonal section” at your local grocery store.
I am so good with this because I LOVE fall and I LOVE winter. Fall brings warmth. A different kind of warmth than the warmth of the summer sunshine. The warmth comes in the shorter days, in the extra layers we start to don and in the spices we start to use in our kitchen or smell when we are out and about.
Pumpkin Bread also shouts “Back to School” to me.
When the kids were heading back to school I would make a pumpkin bread every week and they would grab a large slice heading out the door on their way to the bus stop. They would also grab a huge slice the moment they walked through the door from whatever sports practice ended their school day.
This is a nostalgic recipe for me. I really hope you try it and it becomes nostalgic for you too. Let it be a sign of fall for you. Curl up on the couch with a cup of tea, a good book and a beautiful slice of this pumpkin bread. It will enhance all of your “fall” moments…🍁🍂
Let’s do it….
Step by Step
Try this recipe today!!
Pumpkin Bread
Ingredients
- 3½ cups (420g) whole wheat flour
- 2 cups (400g) sugar
- 1 cup (200g) monk fruit sweetener
- ½ tsp baking powder
- 2 tsp baking soda
- 1½ tsp salt
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup applesauce
- 16 oz canned pumpkin
- 4 eggs
- 1 cup water
Instructions
- preheat oven to 350°, spray a bundt pan with cooking spray and set aside
- in a large bowl, sift together- flour, sugar, monk fruit, baking powder, baking soda, salt, spices (all dry ingredients) and make a well in the center
- add pumpkin, applesauce, eggs and water and whisk together until well blended
- pour into prepared bundt pan and bake for 60-65 minutes, until a toothpick comes out clean
- cool for 30 minutes in the pan on a rack and invert on a platter to cool completely (will keep covered on counter for 4-5 days)
