Naturally Sweetened Pumpkin Bread

4.65 from 144 votes

A lightly sweet pumpkin loaf made with simple ingredients and finished with an optional cinnamon sugar topping. A perfect fall treat.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast/Snack

Cuisine: American

Servings:

Preheat oven to 350°F. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper.
In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
1 ¾ cups whole wheat pastry flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon sea salt
Combine the wet ingredients (pumpkin, eggs, maple syrup, oil, applesauce and vanilla) in a medium-sized mixing bowl and blend well.
1 cup canned pumpkin or homemade pumpkin puree, 2 large eggs, ½ cup maple syrup, ⅓ cup melted coconut oil, ⅓ cup unsweetened applesauce, ½ teaspoon vanilla
Add the liquid mixture to the dry and stir well until just combined.
In a small bowl mix coconut sugar and cinnamon for the topping.
2 Tablespoons coconut sugar, ½ teaspoon cinnamon
Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool before removing from pan.
Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.

Whole wheat pastry flour: If you can't find whole wheat pastry flour you can also use white whole wheat flour, 1 cup all-purpose and ¾ cup regular whole wheat or 1¾ cup all-purpose. For a gluten-free option, you could try a gluten-free 1:1 flour blend.
Eggs: Flaxseed eggs can be used to replace the regular eggs to make this loaf vegan.