This pumpkin bread is a healthier twist on my grandmother's pumpkin bread recipe that I ate growing up. I swapped some of the ingredients for healthier alternatives, but it tastes just as good!
Instead of using white flour, I used organic unbleached all purpose flour.
Instead of using white sugar, I used coconut sugar since it's lower on the glycemic index.
I swapped the eggs for flax eggs and used avocado (or olive oil) in place of vegetable oil. I also used a lot less it.
This recipe will make 3 smaller loaves or 2 bigger ones in a normal loaf pan.
Healthified Pumpkin Bread
This is my grandma's pumpkin bread recipe that I tweaked to make a little healthier. I swapped her flour, eggs, sugar and oil for healthier alternatives but it's still just as delicious!
Ingredients
- 3½ cups Flour
- 3 cups Coconut Sugar
- 2 cups Pumpkin Puree
- ⅔ cups water
- ½ cup Olive Oil (or avocado oil)
- 4 tbsp Ground Flaxseed (mix with the water)
- ¾ cup Water (to mix with the flax)
- 4 tsp Pumpkin Spice Mix
- 2 tsp Baking Soda
- 1½ tsp Vanilla
- ½ tsp Salt
Instructions
- Preheat oven to 300° F. This batter will make 2 large loaves or 3 small loaves. Make the flax eggs first in a small bowl and set aside while you get the other ingredients in a large bowl. Add the flax eggs in last and mix everything together.
- Line loaf pans with parchment paper or oil them. Spread the batter evenly, filling about half way up. Bake for 1 hour and 10 minutes. Allow the bread to completely cool before serving. Store leftovers in fridge up to a week. Freeze extra for longer.
