⅓ cup melted coconut oil or extra-virgin olive oil
½ cup honey or maple syrup
2 eggs
1 cup pumpkin purée
¼ cup almond milk
1 ½ teaspoons pumpkin spice blend
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups whole wheat flour
INSTRUCTIONS
Preheat oven to 325 degrees and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together together with a whisk.
Add the eggs and whisk until blended.
Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.Lastly, switch to a big spoon and stir in the flour, just until combined. A little lumpy is okay!
Pour the batter into your greased loaf pan.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup almond milk
- 1 ½ teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
INSTRUCTIONS