Description
This High Fiber Pumpkin Bread combines nutritious ingredients like pumpkin puree, whole wheat flour, and oats to create a warm, comforting loaf with a moist texture and rich autumnal spices. Perfect for a healthy snack or breakfast, it offers a fiber-rich boost with subtle sweetness from brown sugar and honey and optional crunchy walnuts for extra texture.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 eggs
Dry Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Optional
- 1/4 cup walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, brown sugar, honey, and vegetable oil until smooth and well combined.
- Add Eggs: Crack the eggs into the wet mixture and whisk thoroughly to incorporate them evenly.
- Mix Dry Ingredients: In a separate bowl, combine the whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt, ensuring all spices and leavening are well distributed.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Walnuts (Optional): If using, fold in the walnuts carefully to retain their crunch.
- Prepare Pan: Grease a loaf pan lightly to prevent sticking and pour the batter evenly into the pan.
- Bake: Bake the pumpkin bread for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Allow the bread to cool completely in the pan before slicing into 7 comfortable servings to maintain its shape and moisture.
Notes
- For added moisture and flavor, consider substituting vegetable oil with melted coconut oil or olive oil.
- If you prefer a sweeter bread, increase the honey slightly but be cautious as it may affect baking time.
- Walnuts are optional; you can substitute with pecans or omit nuts entirely for a nut-free option.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well: slice before freezing and toast slices directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
