Perfect Pumpkin Bread

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July 18, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 45 mins


1 Cup Whole Wheat Flour

3/4 Cup All Purpose Flour

1 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Nutmeg

1/4 tsp Allspice

1/8 tsp Cloves (ground)

1/4 Heaping cup Walnuts, finely chopped

Or, 2/3 cup Butternut Squash Puree

2/3 cup Pumpkin Puree

Two Flax Eggs

1/3 cup Coconut Oil

1 tsp Vanilla Extract

1/2 Cup Brown Sugar


1Preheat the oven to 325.

2In a large mixing bowl, whisk the ingredients from the flours – the walnuts throughly to incorporate.

3In a separate bowl, mix the squash – the brown sugar until incorporated.

4Using a spatula to scrap up every last bit, add the wet ingredients to the dry bowl. Mix slowly/gently until combined, taking care not to overmix.

5Spoon the batter into a muffin (or mini-loaf) mold. I used sprayable coconut oil to prep this mold.

6Sprinkle with pepitas (pumpkin seeds) and rolled oats for a healthy crunch (benefits including among many others, anti-inflammatory properties and magnesium, more anti-oxidants, and fiber).

7Bake at 325 for 25-30 minutes, simply check with a small knife or toothpick if batter is done.

8Allow muffins to cool for 15-20 minutes (min) before removing from the mold.


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