Oh my gosh, let me tell you about my absolute favorite fall treat: high fiber pumpkin bread! It’s not just a delicious way to enjoy the flavors of autumn, but it also packs a nutritional punch that makes it a guilt-free indulgence. Seriously, when the leaves start to change and that crisp air rolls in, I can’t help but whip up a loaf (or two!) of this goodness. The aroma of cinnamon and pumpkin fills my kitchen, and I can hardly wait for it to bake. Trust me, the taste is just as comforting as the smell—moist, sweet, and full of warm spices that hug your taste buds. Plus, with all that fiber, I feel good about enjoying a slice (or three) without a second thought! This recipe has become a staple in my home, and I just know you’ll love it as much as I do!
Ingredients for High Fiber Pumpkin Bread
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup pumpkin puree (make sure it’s pure pumpkin, not the spiced pie filling!)
- 1/2 cup whole wheat flour (this adds that lovely nuttiness and fiber)
- 1/2 cup oats (I love using rolled oats for extra texture!)
- 1/2 cup brown sugar (for that rich, caramel-like sweetness)
- 1/4 cup honey (it adds moisture and a hint of floral flavor)
- 1/4 cup vegetable oil (for a tender crumb—don’t skimp on this!)
- 2 eggs (they help bind everything together and give a nice lift)
- 1 teaspoon baking soda (this is what makes it rise, so don’t forget it!)
- 1 teaspoon cinnamon (a must for that warm, cozy flavor)
- 1/2 teaspoon nutmeg (it adds a lovely depth—trust me on this one!)
- 1/2 teaspoon salt (enhances all the flavors—don’t skip it!)
- 1/4 cup walnuts (optional; they add a delightful crunch if you like!)
How to Prepare High Fiber Pumpkin Bread
- First things first, preheat your oven to 350°F (175°C). This is super important because you want that bread to bake evenly and come out perfectly fluffy!
- In a large mixing bowl, combine the pumpkin puree, brown sugar, honey, and vegetable oil. I like to give this a good stir until it’s smooth and well blended. Trust me, the smell alone will get you excited!
- Next, crack in those two eggs and mix everything together really well. You want this mixture to be nice and creamy.
- Now, grab another bowl and whisk together the whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt. This step is key for ensuring your dry ingredients are evenly distributed.
- Slowly add the dry ingredients to the wet mixture. I usually do this in batches—just mix until everything is combined. Don’t overdo it; a few lumps are totally okay!
- If you’re feeling adventurous, fold in those walnuts now. They add such a nice crunch and flavor, but if you’re not a nut person, feel free to skip this step!
- Pour the batter into a greased loaf pan, making sure to spread it out evenly. I like to give the pan a little shake to level it out.
- Now, pop that beauty in the oven and let it bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Oh, and keep an eye on it for the last few minutes—nobody likes a burnt loaf!
- Once it’s done, take it out of the oven and let it cool in the pan for about 10-15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. This helps keep the bread nice and moist!
Nutritional Information for High Fiber Pumpkin Bread
Now let’s talk about the goodness packed into each slice of this high fiber pumpkin bread! I always find it helpful to know what I’m eating, and this bread is not only delicious but also healthy. Here’s a rough breakdown of the nutritional values you can expect per slice:
- Calories: 150
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Sugar: 8g
Keep in mind that these values are estimates, but they give you a great idea of just how wholesome this bread is. With all that fiber, it’s a satisfying choice that feels good to enjoy! Plus, you can feel good knowing you’re treating yourself to something nutritious.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in no time, making it perfect for busy mornings or spontaneous baking sessions!
- Flavorful: The combination of pumpkin, warm spices, and a hint of sweetness creates a deliciously cozy flavor that’s hard to resist.
- Healthy: Packed with fiber from whole wheat flour and oats, it’s a guilt-free treat that keeps you feeling full and satisfied.
- Customizable: You can easily tweak the recipe by adding your favorite nuts or dried fruits for a fun twist.
- Perfect for Fall: This high fiber pumpkin bread is the ultimate autumn comfort food, bringing all the seasonal vibes to your kitchen!
- Great for Sharing: Whether it’s a family gathering or a cozy coffee date, this bread is sure to impress and delight everyone.
Tips for Success with High Fiber Pumpkin Bread
Alright, let’s make sure your high fiber pumpkin bread turns out absolutely perfect! Here are some tried-and-true tips that I’ve learned along the way:
- Use fresh pumpkin puree: If you can, opt for fresh pumpkin puree instead of canned. It gives a brighter flavor and a lovely texture. Just roast and puree your pumpkin until smooth!
- Room temperature ingredients: Make sure your eggs and any other refrigerated ingredients are at room temperature. This helps them combine better and gives you a fluffier loaf!
- Don’t overmix: When you’re combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf—nobody wants that!
- Experiment with spices: While cinnamon and nutmeg are classic, feel free to throw in some ginger or allspice for an extra flavor kick! It’s all about personal preference.
- Check for doneness: Every oven is different, so keep an eye on your bread in the last 10 minutes of baking. If it’s browning too quickly, cover it loosely with foil to prevent burning.
- Let it cool: Patience is key! Allow your pumpkin bread to cool in the pan for a bit before transferring it to a wire rack. This helps maintain that lovely moisture.
- Storage tips: If you want to keep your bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can last for up to a week at room temperature, but I promise it won’t last that long!
- Consider substitutions: If you don’t have whole wheat flour, you can use all-purpose flour or a gluten-free blend. Just remember, the flavor and texture might change a bit!
With these tips, you’re all set for a delicious and successful baking adventure! Enjoy every slice of your high fiber pumpkin bread, and don’t forget to share with friends (or keep it all to yourself—no judgment here!).
Variations of High Fiber Pumpkin Bread
Now, let’s talk about making this high fiber pumpkin bread your own! There are so many fun twists you can add to this recipe that will keep things exciting. Here are some of my favorite variations:
- Spice it Up: If you want to amp up the warmth, try adding a teaspoon of ground ginger or allspice. These spices pair beautifully with pumpkin and give your bread an extra layer of flavor!
- Dried Fruits: Toss in some chopped dried cranberries, raisins, or even diced apples for a delightful surprise in every bite. They add a natural sweetness and chewiness that’s just lovely.
- Nuts Galore: While walnuts are fantastic, you can experiment with pecans or almonds for a different crunch. You could even try toasting them beforehand for an added depth of flavor!
- Chocolate Lover’s Delight: If you’re in the mood for something decadent, fold in some dark chocolate chips. They melt beautifully and create a rich, sweet contrast to the spiced pumpkin.
- Nut Butter Swirl: For a creamy twist, you could swirl in some almond or peanut butter into the batter before baking. It adds a nutty flavor and makes each slice even more satisfying!
- Gluten-Free Option: If you’re looking to keep it gluten-free, swap the whole wheat flour for a gluten-free flour blend. Just make sure to check the measurements as they can differ from regular flour.
- Maple Syrup Magic: Instead of honey, try using maple syrup for a different kind of sweetness. It pairs beautifully with pumpkin and adds a lovely flavor profile!
Feel free to mix and match these ideas to create your perfect loaf. The best part about baking is that it’s all about having fun and enjoying the process. So go ahead, get creative, and make this high fiber pumpkin bread uniquely yours!
Storage & Reheating Instructions
Now that you’ve baked up a delicious loaf of high fiber pumpkin bread, let’s talk about how to store it and keep it fresh! Proper storage is key to enjoying every last slice without losing any of that delightful moisture.
- Storing Leftovers: Once your pumpkin bread has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. This helps maintain its softness and flavor. I usually store mine at room temperature, where it can last for about a week. But let’s be real—it’s so good, it rarely lasts that long!
- Freezing for Later: If you want to save some for a rainy day (or just to have a sweet treat on hand), you can freeze your pumpkin bread! Just slice it first, then wrap each slice in plastic wrap and place them in a freezer bag. It’ll stay fresh for up to three months. When you’re ready for a slice, just let it thaw in the fridge overnight or pop it in the microwave for a quick warm-up!
Reheating: To reheat your pumpkin bread, I recommend using the microwave for a quick fix—just heat each slice for about 15-20 seconds. If you prefer a little crispiness, you can toast it in a toaster oven for a couple of minutes. This will give it a lovely warm crust while keeping the inside soft. Trust me, there’s nothing quite like enjoying a warm slice of pumpkin bread with a pat of butter melting on top!
With these storage and reheating tips, you’ll be able to savor your high fiber pumpkin bread just as much as you did when it came out of the oven. Happy snacking!
FAQ about High Fiber Pumpkin Bread
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree works perfectly for this high fiber pumpkin bread. Just make sure to choose plain pumpkin puree and not the spiced pie filling. It’s super convenient and saves time!
How can I make this recipe vegan?
To make a vegan version, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). You can also swap the honey for maple syrup or agave nectar. Your bread will still be delicious!
What can I use instead of whole wheat flour?
If you don’t have whole wheat flour on hand, you can use all-purpose flour or a gluten-free baking blend. Just keep in mind that using all-purpose flour might slightly reduce the fiber content.
How do I know when my pumpkin bread is done baking?
You’ll know your high fiber pumpkin bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs. It’s always a good idea to check it a bit earlier than the suggested baking time to prevent overbaking!
Can I add more fiber to this recipe?
Definitely! You can boost the fiber by adding additional oats or even some chia seeds or ground flaxseed to the batter. Just make sure to adjust the liquids slightly if you’re adding a lot more dry ingredients to keep the batter from getting too thick.
For more information on the health benefits of fiber, check out this Healthline article.
Print
High Fiber Pumpkin Bread: 7 Irresistible Comforting Slices
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A healthy and delicious high fiber pumpkin bread.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup whole wheat flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, honey, and vegetable oil.
- Add eggs and mix well.
- In another bowl, combine whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture.
- If using, fold in walnuts.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store in an airtight container.
- Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: high fiber pumpkin bread