Hearty Pumpkin Loaf

A treat you can feel good about. Seriously. This loaf is so good and actually goes easy on the sugar and fats, making it feel good too. I’ve been getting creative with baking treats that still taste like treats without filling my body with stuff I don’t feel good about lately. This one hits the mark perfectly and tastes like a dream with your morning coffee.

I know pumpkin is far out of its element in the middle of March, but I had opened a can for another recipe a week ago and needed to use the rest up before it went bad. But twist my arm when it comes to pumpkin, because whether it’s the autumn or not, I’m on board. I adapted a healthy zucchini bread recipe I had made just a few weeks ago to create this one and it has held up to two rounds of testing, so I think you’ll enjoy it too.

I can’t stand when food blogs ramble on about a recipe forever before sharing it, so I’m going to just get on with it and leave the recipe here. Let me know if you end up trying it – bakers love company!

To make the loaf – 

• 1/3 cup of coconut oil, melted

• 1/3 cup of coconut sugar

• 2 Tbsp. of maple syrup

• 1 cup of pumpkin puree

• 2 eggs

• 1 tsp. of vanilla extract

• 1/4 cup of almond milk (or any milk or milk alternative)

• 1 3/4 cups of whole wheat flour

• 1 tsp. of baking soda

• 1/2 tsp. of salt

• 1 1/2 tsp. of pumpkin spice (1/2 tsp. of cinnamon, 1/2 tsp. of ginger, 1/4 tsp. of nutmeg, 1/4 tsp. of allspice)

• 1/4 cup of chopped pecans

Preheat the oven to 325 degrees. Line a loaf pan with parchment paper and lightly coat with coconut oil cooking spray. In a large bowl, whisk together the coconut oil, coconut sugar, and maple syrup until combined. Whisk in the pumpkin, eggs, vanilla, and almond milk.

In a separate bowl, combine the flour, baking soda, salt, and pumpkin spice blend. Add to the bowl of wet ingredients and use a spatula to slowly incorporate the dry into the wet, stopping after it is justblended together. Mix in the pecans. 

Scoop the batter into the loaf pan and use the spatula to spread out into an even layer. Bake for 55 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before removing from the pan and slice into 8-10 pieces once it has fully cooled. Store in an airtight container on your counter or in the fridge, depending on how quickly you intend to eat it.

Don’t forget your coffee!