This healthy pumpkin bread is made with fiber-rich whole wheat flour, naturally sweetened with maple syrup and packed with warm spices. It's moist, fluffy and makes for the perfect fall treat. Plus, it can easily be made vegan.
Preheat oven to 350°F. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper.
In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
Combine the wet ingredients (pumpkin, eggs, maple syrup, oil, applesauce and vanilla) in a medium-sized mixing bowl and blend well.
Add the liquid mixture to the dry and stir well until just combined.
In a small bowl mix coconut sugar and cinnamon for the topping.
Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool before removing from pan.
Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.
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Notes
Whole wheat pastry flour: If you can't find whole wheat pastry flour you can also use white whole wheat flour, 1 cup all-purpose and ¾ cup regular whole wheat or 1¾ cup all-purpose. For a gluten-free option, you could try a gluten-free 1:1 flour blend.
Eggs: Flaxseed eggs can be used to replace the regular eggs to make this loaf vegan.