Healthier Pumpkin Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon ground ginger
- 1 3/4 cup white whole wheat flour
- 1/2 teaspoon all spice*
- 1/4 teaspoon nutmeg*
- 1 1/2 cups pumpkin puree (not pie filling)
- 1/2 cup oil (i used coconut oil)
- 1 teaspoon grated orange zest
- 1/2 teaspoon orange extract*
- 1/4 cup apple cider no sugar added*
- 3 tablespoons pepitas roasted and salted (or roasted and not sal up to you)
- Carbohydrate 428.729885087888 g
- Cholesterol 1402.95833333002 mg
- Fat 234.117402499263 g
- Fiber 13.2266334655951 g
- Protein 72.1163858306439 g
- Saturated Fat 138.710569582878 g
- Serving Size 1 1 pumpkin loaf (1177g)
- Sodium 1776.98266660607 mg
- Sugar 415.503251622293 g
- Trans Fat 20.6291999166254 g
- Calories 4096 calories
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, all spice, and nutmeg. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until it's combined and lightens in color just slightly. Whisk in the pumpkin puree, oil, orange zest, vanilla extract, orange extract and apple cider. Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula. It's okay if there are a few lump remaining; do not overmix.Pour the batter into the prepared loaf pan. Sprinkle the pepita seeds on top. Bake the bread for 60-70 minutes, making sure to loosely cover the top of the bread after 30 minutes to prevent the top from excessive browning. Insert a toothpick in the center to test is the bread is done, it should come out clean with only a few small moist crumbs.Allow the bread to cool completely in pan on a wire rack before removing. Keep the pumpkin bread in an airtight container at room temperature or in the refrigerator for up to 1 week.
