Hayley’s Favorite Pumpkin Bread
Recipe adapted from @cookieandkate
Hayley’s Favorite Pumpkin Bread
This is the easiest and best pumpkin bread, we promise!
Hayley’s Favorite Pumpkin Bread
Ingredients
- 1/3 cup avocado oil
- 1/2 cup maple syrup or honey
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk of choice or water (we use almond milk)
- 1 1/2 teaspoons pumpkin pie spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cups white whole wheat flour, regular whole wheat flour, or gluten-free
- 1 pinch ground cinnamon for sprinkling on top
Optional
- 1/2 cup mix-ins – chocolate chips, pecans, etc.
Notes
Kids Tip:
Let your kid dump in all of the ingredients, mix, and sprinkle the cinnamon on top.
Hayley uses this Gluten Free flourInstructions
- Preheat oven to 325 degrees Fahrenheit 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. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if you haven’t added any mix-ins the bread is done at 55 minutes; if you've added mix-ins, it needs closer to 60 minutes).
- 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.