Skinny Pumpkin Spice Bread

Yep…it’s Fall, y’all. And, what does that mean? ALL. THINGS. PUMPKIN. ? At least for a month or two, your social feeds will be filled with all kinds of recipes and drink combinations that include all the fall flavors including pumpkin spice. So, look no further then this recipe right here if you are looking for the perfect addition to your PSL. ☕️ We are serious when we say we found the BEST recipe of the fall season. ?

Not only is this pumpkin spice bread incredibly flavorful, it is low in sugar! ?? Using whole wheat flour, maple syrup to deliver a perfect amount of sweetness, and a cinnamon and coconut sugar topping creates a beautiful (and, tasty) crust that you will be craving for days.

Y’all…I don’t know how this is even possible, but I think today’s recipe is the BEST bread combination we have ever created. ? The first indication was the sweet aroma that filled the kitchen once the oven hit about 30 minutes in baking time. We knew that something amazing was about to be tasted. After allowing it to cool just enough to cut a slice, the first bite was glorious. The thick and tender consistency of this bread is exactly what dreams are made of. Then, add the perfect fall combination of cinnamon and pumpkin spices, and BAM! This recipe is a winner. ?

The coconut palm sugar, cinnamon and Stevia topping quite literally takes things up a notch, knocking this recipe out of the park. You will want to make batches of this easy Skinny Pumpkin Spice Bread for all of your friends and family. ??‍?

Go on babes, grab your favorite PSL and pair it with a slice of this heavenly Skinny Pumpkin Spice Bread! ???

What You Need

1 and 2/3 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 and 1/2 tsp pumpkin pie spice
1 and 1/2 tsp ground cinnamon
1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup coconut oil (melted)
1/2 tsp vanilla extract
1/4 cup unsweetened applesauce
1 egg (or a flax egg if you want to make this vegan — 1 Tbsp. flaxseed + 3 Tbsp water)
2 Tbsp coconut palm sugar (for topping)
2 Tbsp Stevia (for topping)
1 tsp ground cinnamon (for topping)

Step by Step

1. Preheat your oven to 350 degrees.
2. Line a standard size loaf pan with parchment paper, then lightly spray it with nonstick baking spray.
3. Combine the coconut palm sugar, Stevia and ground cinnamon in a small bowl for topping, and set aside.
4. In a large mixing bowl, combine your dry ingredients ( whole wheat flour, baking powder and soda, salt, cinnamon, pumpkin pie spice).
5. In a medium mixing bowl, mix together the wet ingredients (pumpkin puree, maple syrup, coconut oil, vanilla extract, unsweetened applesauce, and egg).
6. Add your liquid mixture to the dry mixture and stir until combined.
7. Pour mixture into your loaf pan, then top with 3/4 of your cinnamon sugar topping blend.
8. Bake bread for 60 minutes, or until a toothpick comes out clean.
9. Top with remaining 1/4 of cinnamon sugar topping for an extra crunch.
10. Allow your bread to cool completely before slicing. Enjoy!

Note: Store in an airtight container for up to 5 – 7 days. Warm in a toaster oven and top with butter or nut butter of choice for a delicious breakfast or snack!

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