The Best Healthier Pumpkin Pecan Bread
PUMPKIN spice lattes, pumpkin pie, pumpkin muffins. It’s PUMPKIN SEASON! My cravings naturally brought me to pumpkin bread since I ate banana bread all summer long. With a single go at this recipe, I was sold. And so was my husband. No joke, he ate HALF of the whole loaf in one day…
The healthier ingredients:
I swapped some ingredients for cleaner alternatives. It has less sugar than the store-bought alternatives, and uses ingredients you can pronounce.
Butter for Coconut Oil
White flour for Oat flour (can also sub for whole wheat flour)
Sugar for Raw Honey (can sub for pure maple syrup)
Makes 1 loaf ~12 servings
Pumpkin Pecan Bread
2 large eggs
15 oz can pumpkin purée
1/2 cup raw honey
2 tbsp melted coconut oil
2 tbsp cinnamon powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 1/4 cups oat flour
1 scoop vanilla protein powder
1/2 c chopped pecans
OPTIONAL: 1/4 c granola
Preheat oven to 350.
Chop pecans into small pieces. Place on a baking sheet and toast for 8 minutes in oven. While nuts are cooking, whisk eggs in a bowl for 30 seconds. Add wet ingredients to bowl and mix well.
In a separate bowl, mix dry ingredients.
Add pecans and wet ingredients to dry mixture and combine until just mixed. Do not over mix!
Spray bread pan with olive or coconut oil and pour mixture into pan.
Top with a sprinkle of cinnamon (and optional granola).
Bake for 40 minutes or until a toothpick comes out clean when you pierce the load. Set aside to cool before slicing. Refrigerate and store for up to 1 week.
Tag me on Instagram @fitstagram.michelle with your breakfast muffins!