Published By Nutrition with Kimberly & Newport Boxfit
This pumpkin bread hits the spot when you're craving something sweet and is a healthy alternative to another "dessert" option. It freezes well and packs well to take with you on the go or save for another time. It's also really easy to make with just a few ingredients that are good for you!
Coconut Oil: high in healthy saturated fats which can boost fat burning and provides quick energy. Also raises good cholesterol in your blood which is linked to reduce heart disease risk.
Egg: Good source of protein, vitamins and minerals
Pumpkin: highly nutritious, rich in vitamin A, C and E, antioxidants, high in fiber and potassium. Low calories
Cinnamon: one of the healthiest spices, lowers blood sugar levels and reduces heart disease risk factors, high in antioxidants
White Whole Wheat Flour: a healthy alternative to white flour because of its fiber rich bran.
RECIPE
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
Dry Ingredients:
1.75 cups whole wheat flour
½ cup coconut sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/2 cup chocolate chips (+ more for topping!)
Wet Ingredients:
1.75 cups whole wheat flour
2 large eggs
1/2 cup maple syrup
1 cup pumpkin puree
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1/4 cup melted coconut oil
Instructions:
First, preheat oven to 350ºF and spray a bread pan with nonstick cooking spray and set aside.
Next, whisk eggs, coconut sugar, and maple syrup together in a large mixing bowl. Add almond milk, pumpkin puree, and vanilla and mix again.
In a separate bowl, combine dry ingredients.
Slowly add dry ingredients to wet and mix.
Finally, add in melted coconut oil, and mix again.
Pour batter into greased bread pan and sprinkle on more chocolate chips, if desired.
Bake at 350ºF for 45-50 minutes or until the center of the bread is fully cooked.
Remove pumpkin bread from oven and let cool for 5-10 minutes. Then, remove from pan to finish cooling.
Nutrition Info:
Serving Size: 1/8 recipe
Calories: 317
Sugar: 31
Sodium: 227
Fat: 11
Carbohydrates: 50
Fiber: 4
Protein: 6
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