You all know that I pride myself on making healthy meals for my family. So, you’re looking at that post title, and thinking – “what in the world has gotten into The Thrifty Mama?” Well I can tell you that despite your initial interpretation of the situation, this IS a healthier recipe for pumpkin bread (uses whole wheat and raw, organic ingredients)…but shh…don’t tell anyone ’cause they well never EVER believe you. This recipe for pumpkin bread will knock your socks off the moment it hits your mouth, just like the Pumpkin Smoothie Recipe. You’re thinking – whoa…explosion of awesome ooey gooey goodness, and it’s healthy? Yep. Here we go…
Yield: 2 loafs
- 3 cup whole wheat white flour (substitute soy for gluten-free)
- 2 1/2 cups raw organic sugar
- 1 1/2 tsp sea salt
- 2 tsp baking soda
- 3 tsp pumpkin pie spice
- 4 eggs (organic or local)
- 2/3 cup water
- 1 cup coconut oil (make sure it’s melted)
- 1 cup pumpkin puree (did ya make it yourself?)
Pre-heat your oven to 350. Mix together dry ingredients and wet ingredients separately. Then combine slowly in your mixer, and mix until well blended. Grease two medium sized-baking dishes (those ones that are great for breads) with a little coconut oil, and then pour the batter into your dishes. Cook in your oven for about an hour or until toothpick inserted comes out clean. If you need them done sooner, rev up the heat a little bit but not too much or you’ll burn those precious loaves!
Best served with milk along with complete and utter silence so that the moment can be savored… This pumpkin bread turns out so soft, so moist and so rich that everyone will want seconds…thirds…wait..stop, you’re eating all my bread!
Now I just need to go get my workout in for the day…healthier pumpkin bread – yes…but it’s still got sugar in it so let’s keep each other accountable and not eat too much, mmmkay? Ah what am I saying? Off to grab another piece!
Enjoy! And if you like this, be sure to check out How to Make Pumpkin Pie from a Pumpkin.Print This Post