Description
Welcome the crisp mornings of autumn with this wholesome pumpkin bread. By blending pumpkin puree, mashed banana, and unsweetened applesauce, this recipe achieves a tender, moist crumb without heavy fats. Sweetened naturally with honey and maple syrup, and balanced with aromatic pumpkin pie spice and decadent dark chocolate chips, this bread is a nutrient-dense comfort food perfect for busy mornings or a cozy, quiet snack. It is a simple, soul-warming treat that prioritizes both flavor and wellness.
Ingredients
1 cup pure pumpkin puree
1 ripe banana, mashed
1/4 cup unsweetened applesauce
1/4 cup nonfat milk or unsweetened nut milk
3 tbsp honey
3 tbsp maple syrup
2 tbsp coconut oil, melted
2 large eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 3/4 cups whole wheat flour
1/2 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the pumpkin puree, mashed banana, applesauce, milk, honey, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
In a separate bowl, stir together the whole wheat flour, pumpkin pie spice, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
Fold in the dark chocolate chips gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. This bread freezes beautifully; slice it before freezing and wrap individual portions for a quick grab-and-go breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg