Healthy Pumpkin Bread

Whole wheat flour gives this loaf a hearty flavor, while a whole can of pumpkin purée and a touch of honey keep it moist and tender. Extra virgin olive oil adds richness and a light fruitiness, and a handful of pumpkin seeds on top brings a satisfying crunch.

The result is a wholesome pumpkin bread that works for breakfast, but it’s sweet and cozy enough for an afternoon snack with coffee or an easy fall dessert.

Healthy Pumpkin Bread Ingredients

This pumpkin bread relies on easy-to-find pantry staples. I skip making homemade pumpkin purée in favor of convenient canned pumpkin. Ras el hanout delivers many of the spices in a classic pumpkin spice blend, with some alluring extras. Here’s what you’ll need:

• Canned pumpkin: Choose 100% pumpkin, rather than a can of already-sweetened pumpkin pie filling. If you do want to use a homemade pumpkin purée, read on for my recommendations.
• Honey sweetens and makes the pumpkin bread soft and tender.
• Extra virgin olive oil adds richness and ensures the bread stays tender. Use a high-quality, mild-flavored extra virgin olive oil that complements the pumpkin flavor.
  • READ MORE: A Comprehensive Guide to Baking With Olive Oil
  • TRY IT: High-quality Extra Virgin Olive Oils from The Mediterranean Dish Shop 
• Eggs bind the batter and add structure to the bread.
• White whole wheat flour, sometimes sold as golden wheat flour, has all the benefits of whole wheat with a lighter flavor and texture. You can substitute whole wheat pastry flour or a fifty-fifty blend of whole wheat and all-purpose flour.
• Ras el hanout: This North African spice blend includes pumpkin spice favorites like cinnamon, ginger, and nutmeg, with more intriguing spices like turmeric and coriander. You can substitute with garam masala, Chinese five spice, or a traditional pumpkin spice blend.
  • READ MORE: Ras el Hanout: The “Top Shelf” Spice
  • TRY IT: Find ras el hanout at our shop.
• Baking soda: This rising agent aerates the bread, giving it a soft, tender crumb.
• Kosher salt: Ras el hanout typically includes salt, so if substituting another spice blend, add an extra 1/4 teaspoon of salt.
• Pumpkin seeds (pepitas): A handful scattered over the bread before baking adds a nutty crunch.

How to Make Pumpkin Bread

While it takes just minutes to mix the batter, you’ll need to patiently wait about an hour for the pumpkin bread to bake, and another hour for it to cool before slicing. Here’s how to make it:

• Get ready. Preheat the oven to 350°F. Brush a standard (8 1/2-inch x 4 1/2-inch) loaf pan with olive oil or spray it with baking spray.
• Mix the dry ingredients. In a large mixing bowl, whisk together 2 cups (226g) white whole wheat flour or whole wheat pastry flour, 2 1/2 teaspoons ras el hanout, 1 teaspoon baking soda, and 1/4 teaspoon salt.
• Mix the wet ingredients. In a medium bowl, whisk together 1 (15-ounce) can pumpkin purée, 1/2 cup (170g), 1/3 cup (80ml) extra virgin olive oil, and 2 large eggs until smooth.
• Make the batter. Pour the pumpkin mixture into the flour mixture. Mix gently with a silicone spatula until just combined. It’s okay if there are a few lumps. Do not overmix.
• Bake. Pour the batter into the prepared pan. Smooth the top and scatter 1/4 cup pumpkin seeds over the batter. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
• Cool and serve. Allow the bread to cool in the pan for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Slice and serve.