Celebrate the fall flavors with this Deliciously Healthy Pumpkin Pecan Loaf. It’s made with nutritious ingredients and turns out perfectly moist and marvelous! With the crunch from the pecans, this one-bowl wonder will be your new favorite whole wheat pumpkin bread!
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It isn’t really pumpkin season anymore so you might be thinking, “Did she reset her clock AND calendar when daylight savings happened?”. I wish, but that’s not it.
I had so many pending posts from recipes I made over a month ago and just never got around to posting, that I was afraid I’d forget about them. I kinda also started to feel bad for those recipes just lying there waiting to go out into the world. Hey, a food blogger’s food has sentiments too.
Also, this healthy pumpkin pecan loaf is a bit too tasty not to share!
Maybe you’ve moved on from the fall pumpkin cravings to the winter gingerbread ones, or even spring strawberries, but I’m putting this out here just in case you haven’t. Keeping my fingers and toes crossed.
One bowl, 5 minutes and 12 ingredients are all you need to have this pumpkin bread loaf going in the oven. Well I guess a spatula, banking pan the actual oven as well, but you get my point.
It uses whole grain flour and only a tad bit of oil, so is definitely healthy whole wheat pumpkin bread. Also, its coconut oil and not butter so there’s that too. Sweetened with stevia and not sugar, it’s a great sugar free alternative so there’s no need to worry about blood sugar spikes either.
This this loaf certainly fits the requirements of a perfect pumpkin bread. Dense, moist, and just sweet enough to serve as a dessert, snack, or even breakfast.
Quite adaptable too; Instead of a pumpkin pecan bread, use you make it your own with any other filling choices. Walnuts, cranberries, chocolate chips, whatever you please.
Want more Pumpkin Recipes?
Deliciously Healthy Pumpkin Pecan Loaf
Ingredients
- 2 Eggs
- ¼ cup Coconut Oil, Melted
- 1 teaspoon Vanilla Extract
- Stevia Sweetener, 6 tablespoon + 2 teaspoon sugar worth (Use your brand’s Conversion Chart)
- 1¼ cup Pumpkin Puree, Canned, 150g
- ¼ cup Almond Milk, Room temperature
- 3½ teaspoon Baking Powder
- 2 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- 1¾ cup Whole Wheat Flour, 210g
- ½ cup Pecans, Chopped, 60g
Instructions
- Preheat the oven to 350°F.
- Line an 8″ x 4″ loaf pan with foil and grease.
- In a large bowl, beat together eggs, oil, vanilla, and sweetener until bubbles form, 2-3 minutes. If oil hardens, microwave about 10-15 seconds.
- Pour in pumpkin and milk and combine gently.
- Add baking powder, spices and salt, and mix lightly.
- Add in flour, stirring until just combined. Do not overmix or the bread will be tough.
- Fold in chopped peanuts, reserving some for topping if desired.
- Pour batter into prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted into center comes out clean.
- Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 45 minutes and cut into slices.
Notes
- Grease the foil so the bread just comes off it without any difficulty.
- Make sure you use room temperature eggs and milk or the oil will harden when added. If this happens, microwave for about 15 seconds until melted.
- Whisk the egg/oil/vanilla for 1-2 minutes so a lot of air gets incorporated. Pumpkin bread is naturally dense.
- Use canned pumpkin puree to get the bright orange color. Fresh ones will give a yellow tinge.
- Do not over mix the batter or the bread will be tough.
- Let the bread cool completely before storing so that it remains fresh.
- Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
- Fridge: 5-7 days in an airtight glass container.
- Freezer: 3 months, sliced and wrapped in plastic wrap and then placed in freezer bags. Defrost at room temperature or lightly toast.
- Servings: 10 x ¾” slices | Serving size: 1 slice
- Calories: 181kcal
- Fat: 11.6g | Saturated fat: 5.4g
- Carbohydrates: 17.9g | Fiber: 3.2g | Sugar: 0.9g
- Protein: 4.9g
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