Healthy Morning Glory Pumpkin Bread

Yields: 1 loaf, 12 slices

One of my favorite fall breakfast treats! This quick bread is so moist and tender with lots of cozy pumpkin flavor and warm spices. All of the fun mix-ins make it even more irresistible! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.

2 cups (240g) Bob’s Red Mill Organic Whole Wheat Pastry Flour (measured like this)
1 tbsp (7g) ground cinnamon
½ tsp ground allspice
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 ½ tsp vanilla extract
1 ½ tsp liquid stevia
¾ cup (183) pumpkin purée (not pumpkin pie mix!)
¼ cup (60g) plain nonfat Greek yogurt
½ cup (120mL) nonfat milk
1 ½ cups (160g) freshly grated carrot (about 2 medium large, peeled first!)
¾ cup (94g) finely diced apple (about 1 small)
¼ cup (40g) raisins (see Notes!)
2 tbsp (14g) finely diced pecans
2 tbsp (10g) Bob’s Red Mill Shredded Unsweetened Coconut

Preheat the oven to 350°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cinnamon, allspice, ginger, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, vanilla extract, and vanilla stevia. Add in the pumpkin purée and Greek yogurt, stirring until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots, apple, raisins, pecans, and coconut.
Spread the batter into the prepared pan. Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. (If the top of the loaf begins browning too much after the first 45-50 minutes, then quickly and carefully cover the top of the pan with foil!) Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes: This pumpkin bread actually tastes better the day after it was baked! The flavors meld and marry and intensify. If you have the patience, I promise it’s worth the wait!

To find Bob’s Red Mill products at a store near you, use their handy store locator here!

For a gluten-free option, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Bob’s Red Mill Organic Whole Wheat Flour, Bob’s Red Mill Organic Ivory Wheat Flour (aka white whole wheat flour!), or Bob’s Red Mill All Purpose Flour may be substituted for the Organic Whole Wheat Pastry Flour. (The non-organic versions work, too!)

I always prefer making my own homemade pumpkin spice, but you can substitute 4 ¼ teaspoons of store-bought pumpkin spice for the cinnamon, allspice, ginger, nutmeg, and cloves if you prefer.

I highly recommend using the liquid stevia! You’ll use it in all of these recipes of mine, and I buy it online here because that’s the best price I’ve found.

If you prefer not to use the liquid stevia, substitute ½ cup + 2 tablespoons (150mL) of agave, honey, or pure maple syrup for the liquid stevia. Omit the milk if using any of those liquid sweeteners. The baking time may also increase. Alternatively, substitute ½ cup + 2 tablespoons (120g) Bob’s Red Mill Coconut Sugar or brown sugar for the liquid stevia, and reduce the milk to ¼ cup + 2 tablespoons (90mL). (The batter should be fairly thick, similar to muffin batter.)

Any milk may be substituted for the nonfat milk.

Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.

I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)

If your raisins are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the muffin batter, this little trick hydrates them so they’re really soft and juicy!

For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around! If you prefer, walnuts will also work.

Shredded sweetened coconut may be substituted for the unsweetened.

I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!

{gluten-free, clean eating, low fat, lower sugar}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/10/07/healthy-morning-glory-pumpkin-bread/