One Bowl Pumpkin Bread
This easy, one bowl pumpkin bread is a more healthy pumpkin bread recipe. Made with whole grains and a secret ingredient that nobody can detect, this pumpkin bread recipe packs in the flavor and nutrition.
Equipment
- Two Bread Pans
Ingredients
- 3 1/2 cups whole wheat pastry flour white whole wheat or all purpose flour can also be used
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1-2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 15 oz can pumpkin puree not pumpkin pie mix
- 1/2 cup oil
- 2/3 cup apple juice
- 4 eggs
- 1/4 cup lentil puree measured dry, prior to cooking and pureeing
- 2 cups chopped nuts - optional
Instructions
- Preheat oven to 350 degrees F. Grease two standard size loaf pans.
- In a large bowl combine dry ingredients and mix to combine. Add in wet ingredients and stir until just combined, do not over mix.
- Transfer mixture to two prepared loaf pans. Bake for 50-60 minutes or until a toothpick inserted into the center of each loaf comes out clean. Remove from oven and allow to cool. Store covered. This bread also freezes well.
Video
Notes
This recipe makes two loaves. This Lentil Pumpkin Bread freezes well, so the second loaf can be wrapped tightly and frozen if desired. Recipe can be halved if only one loaf is desired.
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 353mg | Potassium: 200mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3975IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
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