It is no secret that we love baked goods in this household. During Fall and Winter, I bake at least twice a week – There is something about the smell of baked goods that is undeniably comforting during the colder seasons. One of my favourite things to bake is a loaf and what better loaf than a pumpkin loaf to welcome the month of October!
Because I bake so often, I am very mindful of how much sugar and oil is used. All my usual baked goods contain whole-wheat flour and considerably low amounts of brown sugar or maple syrup. This particular loaf is sweetened with maple syrup and it is infact a bread; not a cake! The children love having a slice for breakfast or afterschool snack.
I added pecans on top for a pretty effect but nuts can easily be omitted. I used cow’s milk, but any milk of your choice can be substituted. I highly suggest a nut milk rather than coconut milk.
Pumpkin Bread RECIPE
- 1 can of organic pumpkin puree
- 1/2 cup of maple syrup
- 1/3 cup of melted coconut oil
- 1/4 cup of milk
- 1 egg
- 1 3/4 cups whole-wheat flour
- 2 tsp. pure Vanilla extract
- 2 tsp. pumpkin pie spice
- 1.5 tsp. baking soda
- Optional: chocolate chips, pecans, or raisins
- Grease a non-stick loaf pan and set aside.
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the oil, maple syrup, pumpkin puree, vanilla, milk, and egg.
- In a separate bowl mix together the flour, baking soda, and pumpkin pie spice.
- Add the flour mixture into the wet ingredients and mix with a wooden spoon until combined. Do not overmix. Add any add-ins you may be using.
- Pour the batter into the loaf pan and using the back of a spoon, level the top.
- Bake for approximately 45 minutes or until a toothpick inserted into the centre, comes out clean.
NOTE: This bread is not very sweet. If you prefer more sweetness, add 2 more tablespoons of maple syrup.