Skinny Pumpkin Spice Bread
Not only is this pumpkin spice bread incredibly flavorful, it is low in sugar! Using whole wheat flour, maple syrup to deliver a perfect amount of sweetness, and a cinnamon and coconut sugar topping creates a beautiful (and, tasty) crust that you will be craving for days.
Ingredients
- 1 and 2/3 cups (188g) whole wheat flour
- 1 tsp (6g) baking soda
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) sea salt
- 1 and 1/2 tsp (2.5g) pumpkin pie spice
- 1 and 1/2 tsp (4g) ground cinnamon
- 1 cup (245g) pumpkin puree
- 1/4 cup (79g) maple syrup
- 1/4 cup (55g) coconut oil melted
- 1/2 tsp (2g) vanilla extract
- 1/4 cup (61g) unsweetened applesauce
- 1 egg or a flax egg if you want to make this vegan — 1 Tbsp. flaxseed + 3 Tbsp water
- 2 Tbsp (25g) coconut palm sugar for topping
- 2 Tbsp Stevia for topping
- 1 tsp (2.5g) ground cinnamon for topping
Instructions
- Preheat your oven to 350 degrees.
- Line a standard size loaf pan with parchment paper, then lightly spray it with nonstick baking spray.
- Combine the coconut palm sugar, Stevia and ground cinnamon in a small bowl for topping, and set aside.
- In a large mixing bowl, combine your dry ingredients ( whole wheat flour, baking powder and soda, salt, cinnamon, pumpkin pie spice).
- In a medium mixing bowl, mix together the wet ingredients (pumpkin puree, maple syrup, coconut oil, vanilla extract, unsweetened applesauce, and egg).
- Add your liquid mixture to the dry mixture and stir until combined.
- Pour mixture into your loaf pan, then top with 3/4 of your cinnamon sugar topping blend.
- Bake bread for 60 minutes, or until a toothpick comes out clean.
- Top with remaining 1/4 of cinnamon sugar topping for an extra crunch.
- Allow your bread to cool completely before slicing. Enjoy!
Notes
Note: Store in an airtight container for up to 5 – 7 days. Warm in a toaster oven and top with butter or nut butter of choice for a delicious breakfast or snack!