Somehow Fall went by and I didn’t make one loaf of pumpkin bread. I know…it’s crazy! I bought a 3 can pack of pumpkin at Costco and decided it was about time I make loaf regardless that the calendar says December and all things pumpkin are on the way out.
I found this copycat Starbucks version of pumpkin bread. but only it’s much more healthier than the real thing…. but tastes just as good, if not better! The amount of sugar was reduced and there was a few substitutions to make it healthier. Trust me, you won’t even notice the swaps – this bread is moist, packed full of pumpkin spice flavor and the perfect amount of sweetness. My son absolutely loves it, except for the pepitas which need to be cut off before he enjoys a slice of this bread.
3/4 cup all purpose flour
3/4 cup white whole wheat flour
1/2 tsp salt
1 3/4 tsp pumpkin pie spice
1/2 tsp baking powder
1 tsp baking soda
1/3 cup granulated sugar
1/2 cup pure maple syrup
2 egg whites
1 cup pumpkin puree
1/4 cup melted coconut oil
1/4 cup water
1/4 cup roasted pepitas
Preheat your oven to 350 degrees. Lightly grease a 9×5 loaf pan and set aside. In a large bowl, mix together the flours, salt, pumpkin pie spice, baking powder and baking soda. In another bowl, whisk together the sugar, maple syrup, egg whites, pumpkin, coconut oil and water until combined. Pour the wet mixture into the dry and mix until just combined.
Pour the batter into the prepared pan and evenly sprinkle the pepitas over the top. Bake for 45 to 50 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and place on a cooling rack. Allow to completely cool before moving from pan and slicing.
Source: Celebrating Sweets
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