Pumpkin Bread

‘Tis my favourite time of the year.

Fig, persimmon and pumpkin season.The wind is light and oversized sweaters become your daily uniform. But where I live, watermelons are still sweet and the leaves are still up on those trees. I live in a Mediterranean area and there’s no chance of cozying up in knits and warm mugs of tea yet. But I won’t let that ruin my fall; I’m cooking up spicy pumpkin things no matter how hot it is outside!

Exhibit A: the perfect healthy, whole wheat, no oil, low sugar pumpkin bread.

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Apart from all these good-for-you-factors, this bread’s taste and texture is ON POINT. Fluffy with the right amount of density, the perfect mix between bread and cake, a tad bit moist. Only slightly sweet, with a touch of spice and absolutely divine when smeared with crunchy almond butter and a drizzle of maple syrup. Chocolate chips if you’re feeling extra indulgent.

Its colour is pretty too.


  • 1 1/2 cups whole wheat flour
  • 2 eggs
  • 1/2 tablespoon baking powder
  • 1 cup pumpkin purée
  • 1/4 cup pure maple syrup
  • 1/2 cup water
  • 1/2-1 teaspoon pumpkin pie spice 
  • 1 teaspoon vanilla
  • pinch of salt



Preheat the oven to 180°c.

Mix the dry ingredients together in one bowl and the wet by itself. Incorporate the wet into dry and mix until you get a smooth batter.

Pour the batter into a loaf tin and place it into the oven for 40 mins.

Slice and enjoy!



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