Simple whole wheat recipe with a mix of sweeteners. I used honey, maple syrup, and stevia to sweeten this bread for a great flavor with less sugar than the average Pumpkin Bread.
We grew lots of pumpkins this year. Well my husband did, but I appreciate the hard work. I have been making pumpkin purée at least once a week now.
We enjoy eating the warm purée fresh from the pressure cooker with a little butter Mmm yum!
However, we decided it’s about time to make some delicious bread and wow was it GOOD!
Here’s how we make the purée.
We used this Pressure Cooker and an immersion blender not this one but one similar to it. (affiliate links here, we may get a small portion if you purchase through this link. Thanks!)
Whole Wheat Pumpkin Bread
This makes two loaves of perfectly moist bread. Lightly sweetened with Maple Syrup Honey and Stevia.
Ingredients
- 1/3 Cup Honey
- 2/3 Cup Maple Syrup
- 1/3 Cup Stevia in the Raw
- 2 Cups Pumpkin Puree
- 1 tsp Vanilla
- 4 large Eggs
- 1/2 Cup Butter softened
- 1/2 Cup Coconut Oil Softened
- 3 Cups Whole Wheat Flour
- 1 T Pumpkin Pie Spice
- 1/2 T Baking Soda
Extras
- 1 Cup Walnuts or Pecans
- 1 Cup Raisins
Instructions
- Preheat oven to 350°
- In a large mixing bowl, combine all the dry ingredients.
- Add remaining ingredients and mix until combined.
- Divide the batter into 2 greased bread pans.
- Bake for 50-60 minutes or until a knife comes out clean.
- Let cool, Enjoy!
Notes
Sweeteners: Feel free to use whatever kind of sweetener you have. Maple Syrup and Honey can substitute each other and brown or coconut sugar can easily replace the Stevia.
Oil: Same with the sweeteners, the coconut oil and butter can replace each other here. I like to use both for the yummy flavors they offer.
Muffins: You can use this recipe for muffins but the cook time will decrease to about 30-40 minutes.
