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Laura Norris

One Bowl Whole Wheat Pumpkin Bread

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Line a loaf pan with parchment paper (or grease it). Pour in the batter and spread evenly throughout the pan.
  5. In the same bowl, whisk together the coconut oil, brown sugar, and all-purpose flour until combined. Sprinkle on top of the loaf.
  6. Cook for 50-55 minutes, until an inserted toothpick comes out clear.
  7. Let cool for at least 15 minutes before cutting.
  8. 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.