Pumpkin Spice Bread (Edit recipe)

This healthier, refined-sugar-free Pumpkin Spice Bread is the most fluffiest, moist bread you will ever eat! It tastes like the Starbucks pumpkin bread but is healthier and better for you! It's soft, and fluffy, and has that perfect flavor of pumpkin spice you crave during the cozy fall weather. Grab a can of pumpkin puree from the grocery store and give this pumpkin bread a try! I hope you love it as much as I do.

10 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	645
Fat:	49 g
Carbohydrates:	47 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	512 mg
Fiber:	5 g
Sugars:	11 g
Calculated per serving.

by Fidelia Grace

Serves: 6

Ingredients

1.75 cup All Purpose Flour, can sub for gluten free flour
0.5 cup Date Sugar, can sub for coconut sugar
1 Tbsp Pumpkin Pie Spice
1.5 tsp Baking Powder
1.2 tsp Baking Soda
0.25 tsp Salt
15 fl oz Pumpkin Purée
1 Egg
0.5 cup Almond Milk
1.3 cup Extra Virgin Olive Oil
1 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350F
Add the pumpkin puree and egg into a large bowl and whisk until combined.
Add the almond milk, vanilla extract, olive oil, and date sugar, and mix again.
Once all of the wet ingredients are fully incorporated, add the flour, baking powder, baking soda, and salt. Mix again.
Transfer pumpkin bread batter to a parchment-lined loaf baking pan and bake for 40 minutes or until a toothpick comes out clean. It should be golden brown around the edges.
Let cool completely and then cut into slices.
Enjoy!

Notes

If you're gluten-free, you can substitute the flour for gluten-free flour. I like the Bob's Red-Mill Gluten-Free Flour. If you don't have date sugar in your pantry, you can substitute for coconut sugar or maple syrup.