This classic pumpkin bread has a few healthy twists like real pumpkin, whole wheat flour, and agave nectar, making it a great healthy fall treat. Even though it’s healthy, you’ll still get a moist, flavorful, and lightly sweet bread that’s sure to go fast. My recipe is for two loaves, ‘cause your going to need both!
To make your own squash or pumpkin puree, peel and seed a sugar pie pumpkin or butternut squash, slice, place on a rimmed cookie sheet and drizzle with just a bit of oil. Turn the slices to coat, cover with foil, and bake in a 425 degree oven for 15 – 20 minutes. The squash should be very soft, but not brown at all along the edges.
Classic Pumpkin Bread
makes 2 loaves
3 cups white whole wheat flour (or a mix of all-purpose and whole wheat)
1/2 cup stone-ground corn meal (fine grind if possible)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon fresh ground white pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 cups pureed squash or pumpkin
1/3 cup olive oil
3/4 cup agave nectar
2/3 cup yogurt
2 tablespoons sugar (optional)
Preheat oven to 350 degrees. Grease two 9 x 5” bread pans.
In a large bowl, combine the flours, baking soda and powder, salt, and spices. In a smaller bowl, lightly beat the eggs into the pureed pumpkin, and then fold in the olive oil, agave nectar, and yogurt. Fold wet mixture into the dry and stir just until combined.
Spoon into prepared baking pans. Sprinkle tops with sugar, if using. Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Cool for 20 minutes, and serve.