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Its still Summer and hot here in the Midwest, but something about the start of school makes me start thinking of Fall and baking. Today I decided to make pumpkin bread. I wanted a really moist bread. I also wanted to incorporate healthy ingredients like white whole wheat flour and olive oil. The recipe that I made is a healthier alternative and is super moist pumpkin bread.
Ingredients for a Healthier Pumpkin Bread
Of course, the primary ingredient is pumpkin. In a perfect world, I would book raw pumpkin and make my puree from scratch. But, with my limited time, it is a lot quicker and easier to use canned pumpkin.
I am trying to use more whole wheat flours in my recipes. My favorite is white whole wheat flour. It is ground from white Spring wheat and has a lighter color and flavor and a finer texture than regular whole wheat flour.
For other recipes with whole wheat flour, you might like my Apricot Oat Muffins, Streusel-Topped Apple Muffins, or my Whole Wheat Chip Cookies.
For this moist pumpkin bread recipe, I used a mix of white whole wheat and all-purpose flours.
Most recipes will use butter in baked goods, but again for a healthier recipe, substituting olive oil helps decrease the saturated fat in the recipe.
I cut back on sugar and brown sugar in this recipe. I did add a tablespoon of molasses which adds a depth of flavor to the bread.
Spices take the lead in this recipe. I added pumpkin pie spice as well as cinnamon, nutmeg, and ginger. For an extra touch, I chopped candied ginger and sprinkled on top with a crumb topping.
Steps for Making Moist Bread
This recipe is super easy. Dry ingredients including flours, baking soda, salt, and spices are combine and mixed.
Wet ingredients including pumpkin, eggs, olive oil, sugars, molasses, and vanilla are combined in a bowl.
The dry ingredient mixture is added to the bowl with the wet ingredients and mixed until just combined.
Add Wet and Dry Ingredients Add Batter to Loaf Pans Enjoy Super Moist Pumpkin Bread
This recipe makes enough for two 8 or 9-inch loaves. Spray loaf pans with cooking spray. I use an olive oil cooking spray. If I don't have cooking spray on hand then I line the pan with parchment paper.
Both work equally well to prevent sticking, but the parchment paper makes for easier cleanup.
Bake the moist bread in a 350-degree preheated oven. Depending on your oven, the cooking time may range from 40-50 minutes. I checked every 5 minutes until a toothpick was mostly clean when removed from the center of the loaf.
Cook, slice and enjoy!
Super Moist Pumpkin Bread
Equipment
- 2 x 9 inch loaf pans
Ingredients
- 1 can pumpkin
- 4 lg eggs
- 1 cup olive oil
- 1 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 tbsp molasses
- 1 tsp vanilla
- 1 1/2 cup white whole wheat flour
- 1 1/4 cup all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Crumb Topping (optional)
- 1/3 cup flour
- 1/4 cup brown sugar packed
- 1 1/2 tbsp olive oil
- 1/2 tsp cinnamon
- 1 tbsp candied ginger finely chopped
Instructions
- Heat oven to 350 degrees. Spray loaf pans with cooking spray. Set aside.
- Wisk eggs with a fork.
- Add pumpkin, eggs, oil, sugar, brown sugar, molasses, vanilla to mixing bowl and mix until well combined.
- Combine flours, baking soda, salt, and spices and add to bowl. Mix until just combined.
- Divide dough between loaf pans.
- Sprinkle with crumb topping.
- Bake 45-50 minutes until toothpick inserted in center of loaf comes out clean.
Notes
Nutrition
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