This recipe for healthy pumpkin bread with apples combines two of my favorite fall produce picks into one tasty treat that can be enjoyed for either breakfast or dessert.
Since the recipe calls for zero refined sugar and is sweetened entirely with natural “whole” fruit in the form of applesauce, dates and whole apples (we even keep the skins on!), it is entirely acceptable for the first meal of the day. It makes a great after school snack for the kids too.
Try a Better Bread Spread
My son Blake (in the photo below, with his beloved football!) is happy to eat my healthy pumpkin bread recipe anytime of day. He especially loves it warm with coconut butter, such as Nutiva brand Coconut Manna (see photo to the left.)
Coconut “butter” is different than coconut oil because it contains the “whole” coconut in a pureed form—including the fiber from the coconut— not just the oil. So really, it is an even more nutritious option than even extra virgin coconut oil and it makes an absolutely delicious alternative to dairy butter for spreads. To read more about why “whole” fat such as coconut butter, flaxseeds or olives will always be more nutrient-rich options when compared to their oil counterparts, click HERE.
Where can you get Nutiva brand Coconut Manna? I have seen it locally at our Whole Foods Market and natural foods store, but the cheapest place I have found it is online at Vitacost.com , which is my favorite online discount grocery shopping destination for health foods and as well as healthy lifestyle products (such as skin care, beauty products, nutrition supplements, etc.)
Note: the oil in the coconut butter tends to separate to the top. To liquefy and blend, place jar in hot water for 5-10 minutes and stir.
Try a Better Whole Wheat Flour When Making Your Healthy Pumpkin Bread Recipe
I have heard stories about people who are sensitive to wheat-containing foods here in the United States who then go overseas to places like France and Italy only to return home telling about how they had no problem eating wheat-containing foods overseas. What could be the explanation for these non-celiac gluten-sensitive people?
For some individuals with non-celiac gluten sensitivity, I have a hunch that glyphosates, which are herbicide toxins, might be contributing to their issues. And it turns out glyphosates are found in some gluten-free grains now too. Click HERE to read more about why everyone should avoid glyphosates and what to do to avoid them.
One way to avoid glyphosates and simultaneously boost the nutrition of your recipes is to use Biodynamic flour (I prefer ISIS Biodynamic Whole Wheat Flour, which is what I use in the recipe below). ISIS Biodynamic Whole Wheat Flour has been carefully cultivated, stone ground at low temperatures to retain the natural nutritional properties intrinsic to the wheat and it is 100% organic and non-GMO. It tastes and bakes just like regular whole wheat flour too, by the way.
Where can you buy ISIS Biodynamic Whole Wheat Flour?
Currently the flour is only available at Whole Foods Market stores. You can also visit the ISIS Biodynamic website HERE for more information.
- 1/2 cup organic canned pumpkin puree (look for BPA-free boxed pumpkin, such as Pacific Natural Foods brand, if possible)
- 1/2 cup unsweetened organic applesauce
- 11 dates (pitted)
- 1/4 cup organic extra virgin coconut oil (such as Barlean’s, melted)
- 2 pastured eggs (such as Vital Choice)
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour (we strongly recommend ISIS Biodynamic Whole Wheat Flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon unrefined sea salt
- 1 cup finely chopped organic apples (keep the skins on!)
- 1/2 cup raisins
- Preheat the oven to 350 degrees.
- Place the pumpkin puree, applesauce, dates, melted coconut oil, pastured eggs, water and vanilla extract in a high speed blender (such as Vitamix): process until smooth and creamy.
- In a medium sized mixing bowl, mix together the flour, baking soda, baking powder, pumpkin pie spice and salt. Stir the wet ingredients in with the dry. Fold in the apples and raisins.
- Transfer the batter to a 9″x5″ loaf pan. Bake for 65 to 70 minutes, or until a toothpick inserted in the middle comes out clean. Let pumpkin bread sit for at least 15 minutes before slicing and serving. Serve warm.