Healthy & Delicious Pumpkin Bread

I created a healthier version of the classic Pumpkin Bread that still tastes moist and really delicious using fresh pumpkin puree, coconut oil instead of butter, & half wheat flour instead of all white. This bread is super soft and has a nice crustiness on the top.

I cooked my pumpkin in the Instant Pot, but you can certainly roast yours in the oven or even use canned pumpkin puree if you don’t happen to have a sugar pumpkin on hand like I did.

For this recipe you will need:

  • 1 cup whole wheat flourimg_0139
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1.5 cups sugar
  • 3/4 cup coconut oil, melted if too hard to mix
  • 2 eggs
  • 1 cup pumpkin puree (or 1 15oz can)

Start by greasing one 8″ x 4.5″ loaf pan and preheat the oven to 325.




Combine your dry ingredients in a bowl and set aside.



Add coconut oil and sugar to the bowl of an electric mixer and beat together until fully combined. Add the eggs one at a time and beat until light and fluffy. Add in pumpkin puree.

Turn the blender down to a low speed and gradually add in the flour mixture. It may not be completely smooth in texture due to the pumpkin puree and that’s fine.

Pour the mixture into the loaf pan and bake 70 minutes or until a toothpick comes out clean. My toddlers devour this, especially with some whipped cream cheese on top and cut into squares!







Whole Wheat English Muffins

Store-bought english muffins do not compare to these homemade whole wheat ones! They are simple to make and use ingredients that I always have at hand. Because the dough needs to rise for about an hour I normally make a batch the night before while I’m feeding the kids so that they are ready and waiting to toast up in the morning.


For this recipe you will need:

  • 2 teaspoons active yeast
  • 2/3 cup warm water
  • 6 Tablespoons butter, divided
  • 1 cup milk
  • 1 Tablespoon honey
  • 1 cup yogurt
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

First, combine the yeast and water in a small bowl with a spoon and set to the side.


Next put a small sauce pan on the stove on low and put 3 Tablespoons of the butter as well as all of the milk in there. When the milk is warm and the butter has melted, pour this into a mixing bowl and whisk in the yogurt, honey & salt.







Now dump the dry ingredients in the bowl and mix thoroughly with a wooden spoon.



Cover the bowl and allow the dough to rise for 60-90 minutes. It will double in volume and you will see the yeast making holes rise in the dough.





Preheat your oven to 350 and place a sheet pan in the oven to heat.

Get a saute pan warm on med-low with 1 Tablespoon of butter in it. Once the butter has melted, use an ice cream scoop and put two smaller scoops into each muffin, placing the second scoop of dough on top of the first to get some height to the muffins.



Cover the pan and allow the muffins to cook for 3 minutes. Uncover, flip them over and replace the lid on the pan. Allow the muffins to cook another 3 minutes and then place them in the oven. Cook the english muffins for 11 minutes in the oven and then move them to a cooling rack. Start the next batch of melted butter and muffins on the stove while the first one is cooking.

With a smaller sauté pan like the one pictured, I do 3 batches of muffins. In the morning we cut our muffins in half, toast them, and then enjoy them with butter and jam. My kids go crazy for them and I keep and serve them for a few mornings.