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One Bowl Whole Wheat Pumpkin Bread

Laura Norris
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

For the pumpkin bread

  • 1/3 cup Stonyfield Smooth and Creamy Whole Milk Plain Yogurt
  • 1/2 cup pure maple syrup
  • 1 tablespoon coconut oil melted
  • 2 eggs
  • 1/4 cup coconut milk (or milk of choice
  • 2 teaspoons pumpkin pie spice
  • 1 1/4 cup pumpkin puree
  • 1 1/2 cup King Arthur Organic White Whole Wheat Flour may need 1-2 tablespoons more
  • 1/2 cup quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the streusel topping

  • 1 tablespoon coconut oil or butter melted
  • 2 tablespoons brown sugar
  • 2 tablespoons King Arthur Organic All-Purpose Flour

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, whisk together the yogurt, maple syrup, and melted coconut oil. Whisk in the eggs, then whisk in the milk, spice, and pumpkin puree.
  • Add the whole wheat flour, oats, baking powder, baking soda, and salt into the bowl. Use a spatula or wooden spoon to fold gently until batter is formed. It's okay to see streaks of flour; just be careful not to overmix.
  • Line a loaf pan with parchment paper (or grease it). Pour in the batter and spread evenly throughout the pan.
  • In the same bowl, whisk together the coconut oil, brown sugar, and all-purpose flour until combined. Sprinkle on top of the loaf.
  • Cook for 50-55 minutes, until an inserted toothpick comes out clear.
  • Let cool for at least 15 minutes before cutting.
  • Store for 1-3 days in an airtight container or freeze after first day to preserve optimal taste and texture.

Notes

I used coconut oil, but you can substitute butter in if you wish.
For a sweeter bread, use brown sugar in place of maple syrup.