Healthy(ish) Perfect Pumpkin Bread

So... I normally stay away from oil. And I'm working on an oil-free version of this recipe, but for now enjoy this recipe that includes only 1/3 cup of coconut oil. (If you successfully leave it out, share your trick with me in the comments below!)

 

This bread is seriously perfect, though! Guilt-free because there's no white sugar or flour, but still super fluffy and just sweet enough. This would be prefect with coffee around the holidays! You could always add some chopped pecans or walnuts to give it a little something extra. 

 

(A vegan adaptation of this recipe)

  • 1/3 cup melted coconut oil
  • 1/2 cup sweetener (maple syrup or agave)
  • 2 tbsp ground flax seed mixed with 5 tbsp water
  • 1 cup mashed banana
  • 1 cup pumpkin puree
  • 1/4 cup rice/almond/hemp/etc milk
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3/4 whole wheat flour
  • 1/2 cup dairy-free chocolate chips

 

Preheat oven to 425F ***

Whisk until well combined:

  • 1/3 cup melted coconut oil
  • 1/2 cup sweetener (maple syrup or agave)
  • 2 tbsp ground flax seed mixed with 5 tbsp water

Then mix in:

  • 1 cup mashed banana
  • 1 cup pumpkin puree
  • 1/4 cup rice/almond/hemp/etc milk
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Then slowly stir in:

  • 1 3/4 whole wheat flour

And finally, fold in:

  • 1/2 cup dairy-free chocolate chips

Pour into a greased baking dish. 

*** Bake at 435F for 10 minutes, then drop the temperature to 350F and bake for 30-40 more minutes (until toothpick comes out clean).