1 cup pumpkin puree (canned or homemade)
1.5 cups whole wheat flour (or all-purpose/almond flour)
1 tsp baking soda (or 3 tsp baking powder)
1 tsp cinnamon (or pumpkin pie spice)
0.5 tsp nutmeg (or cloves/ginger)
0.5 tsp salt
0.5 cup honey or maple syrup (or agave nectar/coconut sugar)
2 large eggs (or flaxseed meal as a substitute)
0.5 cup olive oil or coconut oil (or applesauce for lower fat)
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large mixing bowl, combine the pumpkin puree, eggs, and honey (or maple syrup). Mix until well blended.
In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Be sure to sift to eliminate any lumps.
Gradually add the dry ingredients to the wet ingredients, stirring gently. Only mix until just combined.
Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle some chopped walnuts or chocolate chips on top.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your warm, healthy pumpkin bread!
