Is pumpkin bread good for you?

Pumpkins are naturally high in vitamins A and C, potassium, B vitamins, copper, manganese, iron, and E. Olive oil is high in polyphenols, maple syrup is high in minerals, and the warming spices are antioxidants and help boost metabolism according to ayurvedic medicine. So yes, I'd like to believe there are health benefits in this pumpkin bread as long as you don't consume the whole loaf in one sitting.

Is pumpkin bread high in cholesterol?

This recipe is made with olive oil- so zero cholesterol.

Can pumpkin bread be made vegan?

Yes, absolutely! Use flax eggs instead of real eggs and add 1/2 teaspoon baking powder.

How do you make a flax egg?

Mix one tablespoon of ground flax seeds with 3 tablespoons water and let this stand 15 minutes so it thickens up.

Double Spice Pumpkin Bread

Name: Double Spice Pumpkin Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour, spooned and leveled (feel free to use a GF flour blend); 1/4-1/2 cup sugar, or coconut sugar, please see notes.; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 tablespoon cinnamon; 2 teaspoons ground ginger; 1 teaspoon nutmeg; 3/4 teaspoon cardamom; 3/4 teaspoon ground cloves; 2 extra large eggs (or sub 2 flax eggs, plus 1/2 teaspoon baking powder- see notes); 14-ounce can of pumpkin puree ( or homemade pumpkin puree, you’ll need 1 1/2 cups); 1/2 cup mild olive oil or sub-melted coconut oil; 1/2 cup real maple syrup; 1 teaspoon vanilla; optional: 2/3 cups chocolate chips (optional but really yummy); optional: 1 tablespoon orange zest; Topping: 1/4 cup chopped pecans or walnuts, or whole pumpkin seeds

Description

A delicious recipe for Pumpkin Bread with double the spices. This version is maple sweetened, with a crunchy nut topping, optional chocolate chips, and a moist tender crumb. Vegan-adaptable.

Ingredients

Units Scale

1 3/4 cups all-purpose flour, spooned and leveled (feel free to use a GF flour blend)
1/4–1/2 cup sugar, or coconut sugar, please see notes.
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
3/4 teaspoon cardamom
3/4 teaspoon ground cloves
2 extra large eggs (or sub 2 flax eggs, plus 1/2 teaspoon baking powder- see notes)
14-ounce can of pumpkin puree ( or homemade pumpkin puree, you’ll need 1 1/2 cups)
1/2 cup mild olive oil or sub-melted coconut oil
1/2 cup real maple syrup
1 teaspoon vanilla
optional: 2/3 cups chocolate chips (optional but really yummy)
optional: 1 tablespoon orange zest
Topping: 1/4 cup chopped pecans or walnuts, or whole pumpkin seeds

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Instructions

Preheat oven to 325F
In a large bowl, whisk dry ingredients together- flour, sugar, baking soda, salt, spices.
In a medium bowl, whisk wet ingredients together- eggs, pumpkin puree, oil, maple syrup, vanilla .
Pour wet ingredients into dry ingredients and whisk until combined.
Fold in chocolate chips or orange zest if using.
Grease a 9×5 inch loaf pan and pour the pumpkin batter in. Sprinkle with the nuts.
Bake 65- 75 minutes on the middle rack, until puffed, golden and a toothpick comes out clean- or the internal temp reaches 200-205F.
Cool on a rack before removing. Store on the counter 3-4 days, covered, or in the fridge for a week, or freeze, for up to 6 months.

Notes

Vegan Option: Use flax eggs- mix 2 tablespoons ground flax with 6 tablespoons water, and let this stand 15 minutes. Add this to the wet ingredients. Add 1/2 teaspoon of baking POWDER to the dry mix (in addition to the baking soda).

Sweetness: Most pumpkin bread recipes call for 1-1 1/2 cups of sugar. I’ve really lowered this down as much as I think tastes good ( 1/4 sugar + 1/2 cup maple syrup = 3/4 cup). Feel free to add 1/4- 1/2 cups more sugar to yield a more traditional sweeter pumpkin bread.

Nutrition

Serving Size: 1 slice
Calories: 288
Sugar: 16 g
Sodium: 319.4 mg
Fat: 14.6 g
Saturated Fat: 2.2 g
Carbohydrates: 36.9 g
Fiber: 2.5 g
Protein: 4.3 g
Cholesterol: 37.2 mg