How do I know when the pumpkin bread is done?

Doing the toothpick test is the best way to tell. Remove your bread from the oven and insert a toothpick into the bread, if there is batter or many crumbs on the toothpick, the bread needs more time. If the toothpick comes out clean, the bread is done.

How long does pumpkin bread last?

This pumpkin bread recipe will last 4 days covered on the countertop, or up to a week in the fridge. Though it's best enjoyed within a few days.

Can I freeze leftover pumpkin bread?

Yes! Wrap it tightly in plastic wrap then place it in a freezer bag and freeze.

Why didn't my pumpkin bread rise?

If your pumpkin bread didn't rise much, it may likely be because you used stale baking powder or baking soda, so make sure these are fresh. You also want to make sure to only fill the loaf pan about 3/4 of the way full to give the bread space to rise.

Healthy Pumpkin Bread (best recipe!)- Choosing Chia

Description

The BEST Healthy Pumpkin Bread that is naturally sweetened with maple syrup. YUM!

Ingredients

Units Scale

1 1/2 cups spelt flour (can sub gluten-free flour, regular flour or whole-wheat)
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp orange zest
2 eggs (use flax eggs for vegan)
1 cup pumpkin puree
1/3 cup coconut oil, melted and cooled
1/4 cup orange juice
1/2 cup maple syrup
1 tsp vanilla extract
1/4 cup crushed pecans

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Instructions

Preheat the oven to 350 degrees and spray a 8×4 inch loaf pan with cooking spray.
Mix the flour, baking soda, baking powder, cinnamon, nutmeg and orange zest together in a bowl. Set aside.
In a separate bowl, whisk the eggs, pumpkin puree, coconut oil, orange juice, maple syrup and vanilla together.
Pour the wet ingredients into the dry and mix together until combined.
Pour the batter into your loaf pan filling 3/4 of the way full and sprinkle with crushed pecans.
Bake for 45-55 minutes, or until a toothpick comes out clean.
Let cool for at least 30 minutes before serving.

Notes

Store lefotvers covered on the counter for up to 4 days or in the fridge for up to 1 week.

Make sure to use canned pumpkin puree and not pumpkin pie filling. The only ingredient on the can should be “pumpkin.”

You can subsistute spelt flour for whole-wheat flour, or do half regular flour and half whole-wheat flour if you prefer.

Don’t overmix your batter. Mix just until incorporated. If there are a few tiny lumps in the batter that’s fine.

Optionally add some pecans or walnuts mixed into the batter if you like nuts inside your bread.

Nutrition

Serving Size: 1 slice
Calories: 167
Sugar: 9g
Fat: 12g
Saturated Fat: 8g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g