Healthy Whole Wheat Pumpkin Bread
There is nothing I love more in the Fall than pumpkin bread. This recipe gets a lot of its sweetness from banana and uses whole wheat flour for a healthier whole grain version of your favorite treat.
Whole Wheat Pumpkin Bread
1/2 cup coconut oil, melted
2/3 cup coconut sugar
1/4 cup maple syrup
2 large eggs
1 cup pumpkin puree (I use canned)
2 ripe bananas, mashed
1 tsp vanilla extract
1.5 cups whole wheat flour or whole wheat pastry flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
Preheat oven to 350 degrees F. Using extra coconut oil, grease a bread loaf pan.
Mix together coconut oil, coconut sugar, maple syrup, eggs, pumpkin, mashed banana and vanilla.
Stir together flour, baking powder, baking soda, salt and cinnamon. Combine with wet ingredients.
Pour batter into greased bread pan.
Bake for ~65 minutes, or until a toothpick inserted comes out clean.
These wraps are your solution for getting the whole family eating a healthy breakfast.
Dates and collagen protein are the stars of this recipe. Find out why they make this recipe perfect for third trimester and postpartum.
Packed with greens, fiber and flavor, this quick n’ easy soup hits the spot any time of year.
The perfect salad to serve with your Valentine’s Day meal.
Treat yourself to some soul-nourishing chocolate-love.
NutraMilk inspired holiday creamer!
A festive and healthy breakfast to serve during the holiday season.
The perfect last minute appetizer for entertaining guests this holiday season.