Super Moist Pumpkin Bread
Moist and moist pumpkin bread made with a mixture of whole wheat pastry and all-purpose flours, and olive oil to make a healthier bread and muffin alternative.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Breakfast, Snack
Cuisine: American
Keyword: Easy, Healthy
Servings: 24
Calories: 236kcal
Author: Janna/Fit As A Fiddle Life
- 15 ounces pumpkin
- 4 eggs
- 1 cup olive oil
- 1 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 tbsp molasses
- 1 tsp vanilla
- 1 1/4 cup whole wheat pastry flour
- 1 1/2 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
- 1/4 tsp ginger
Heat oven to 350°F. Spray loaf pans with cooking spray. Set aside.
Whisk eggs with a fork in a large bowl.
Add pumpkin, oil, sugar, brown sugar, molasses, vanilla to bowl and mix until well combined.
Combine flours, baking soda, salt, and spices and add to pumpkin mixture. Stir 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.
This makes a very moist bread. When checking to ensure loaf is done, toothpick with be mostly clean.
If you decide to make muffins, then adjust the baking time to 15-25 minutes.
Calories: 236kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 126mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1549IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg