Written by Kate Tietje
I like quick and easy breakfasts. And I like healthy breakfasts.
Pumpkin bread is often my go-to because I can pull it off with little time, effort, or even the night before. This is a wonderful fall treat – and a healthy one, too! Delicious, spicy, sweet, and soft…perfect. Enjoy with fresh homemade butter or whipped cream.
This bread requires only one bowl — minimal effort, minimal dishes. At any rate, this pumpkin bread is an easy, quick, yummy breakfast.
Pumpkin Bread
Ingredients:
- 1 ½ cups whole wheat flour
- 1 tbsp. cinnamon
- 1 tsp. ginger
- ¾ tsp. salt
- 1 tsp. baking soda
- 1 cup pumpkin
- ¼ cup molasses
- 1 egg
- 2 tbsp. date sugar
- ¾ cup milk
- ¼ cup butter, melted
Directions:
Step 1: Preheat oven to 350ºF.
Step 2: In a medium bowl, combine flour, spices, salt, and baking soda. Stir together.
Step 3: Make a well in the center of the flour. Add the remaining ingredients.
Step 4: Stir together until just combined.
Step 5: Pour into a greased loaf pan and smooth out.
Step 6: Bake for 35 – 45 minutes, or until a toothpick in the center comes out clean.
That’s it! One bowl, quick and easy.
Pumpkin Bread
Ingredients
- 1 ½ cups whole wheat flour
- 1 tbsp. cinnamon
- 1 tsp. ginger
- ¾ tsp. salt
- 1 tsp. baking soda
- 1 cup pumpkin
- ¼ cup molasses
- 1 egg
- 2 tbsp. date sugar
- ¾ cup milk
- ¼ cup butter melted
Instructions
- Preheat oven to 350ºF.
- In a medium bowl, combine flour, spices, salt, and baking soda. Stir together.
- Make a well in the center of the flour. Add the remaining ingredients.
- Stir together until just combined.
- Pour into a greased loaf pan and smooth out.
- Bake for 35 – 45 minutes, or until a toothpick in the center comes out clean.
What’s your favorite use for pumpkin?
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If I wanted to grate fresh ginger instead, how much would you guess to use?
[…] Pumpkin muffins (or baked pumpkin pudding if […]
Made these this morning and they are GREAT! I made them gluten free, substituting buckwheat flour for the wheat flour. Also, due to an egg shortage I only used 2eggs. They were still excellent!
I didn’t have white whole wheat flour so subbed with spelt flour. My muffins were very moist inside. The toothpick didn’t come clean. Is that the case for soaking? And the muffins seem deflated / concaved. Flavourwise was quite good though!
Would these work if I used water instead of milk and coconut oil instead of butter (child with cow milk protein allergy)?
Applesauce is an excellent substitute for oil and butter and water works great instead of milk.