I LOVE the autumn season here in NY!  To me, that means cool, crisp days warmed by some of my seasonal favorite recipes! Spiced breads, mulled ciders, and my homemade maple syrup drizzled over everything! And yes….  pumpkin things.  I know, I know…..  everyone and their mom is cooking up pumpkin treats, lattes, and candies this time of year.  What sets my Healthy Maple Pumpkin Walnut Bread apart from all others this season? It is HEALTHY.  The pumpkin adds JUST the right amount of moisture and flavor to this delectable loaf! The only sweetener added is the  pure maple syrup.  All other ingredients are wholesome and healthy.  What is also great about this recipe is that you can substitute the pumpkin with either butternut squash or zucchini throughout the year when they are in season! Filled with healthy ingredients, fats, and no refined sugars, you can enjoy this bread and not feel guilty about it.  Here’s how….

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Even though everyone is doing it, I can not let the fall season pass without baking this Healthy Maple Pumpkin Walnut Bread.  I am so excited about this loaf because I get to use my homemade maple syrup! Check out my post about Making Maple Syrup in my Own Backyard! It is so fun and I get to use it in all sorts of yummy recipes like this Maple Pumpkin Bread! It is the perfect natural sweetener, allowing me to make healthy recipes!  Enjoy, and indulge….

Here’s what you need:

• 3/4 cup 
• 1/2 cup – melted
• 1 teaspoon
• 2 eggs
• 1 1/2 cups of
• 1 1/2 cups
• 1 tablespoons 
• 1 teaspoon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon
• 1 teaspoon 
• 1 teaspoon
• 3/4 cup – chopped
• coconut oil for greasing the pan

Here’s what you do:

1. Preheat your oven to 350 ºF.
2. Grease a  9″ X 5″ loaf pan with solid coconut oil.
3. In a blender, blend the syrup, melted coconut oil, vanilla, eggs, and pumpkin puree together.
4. Add in the dry ingredients (all spices, baking soda, and baking powder) and pulse JUST as many times as it takes to moisten the ingredients.  I pulsed my blender about 5-7 times.
5. Empty the mixture into the bread pan.  Add in the chopped walnuts by mixing the batter lightly to incorporate.
6. Bake for 35-40 minutes, or until a knife comes out clean.
7. When the pan is cool enough to handle, remove the loaf and allow the loaf to continue to cool.

Enjoy a slice with a pat of butter or some honey for added sweetness.  Beware:  You might eat the entire loaf if you don’t keep your will power in check! 🙂

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