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–+ servings

Dairy-Free Whole Wheat Pumpkin Bread

This dairy-free whole wheat pumpkin bread is moist, flavorful, and perfect for fall.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 slices
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup Pumpkin puree
  • ½ cup Maple syrup
  • ½ cup Coconut oil, melted
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 ¾ cup Whole wheat flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract.
  3. In another bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Dairy-free, Pumpkin Bread, Whole Wheat
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