Healthy Pumpkin Bread Recipe for All Ages from Tatum Hunsader

You, your senses, and your whole family are going to thank me big time for this one!

Kels Here! Is there anything better than fall tastes? When the leaves start to turn and the crisp breeze starts to blow, one of the first things I think about is anything and everything pumpkin. Which is why today’s post sharing a healthy pumpkin bread recipe is so timely!

Healthy Pumpkin Bread Recipe Straight From A Culinary Student

We’re, of course, bombarded each year with the race to capitalize on the season’s most familiar flavor, which can often leave us with a bit of a shallow, inauthentic experience. HOWEVER, when done well, there really is nothing better than the smell and TASTE of pumpkin to warm my senses and soul! And with that sentiment in mind, I’m so excited to share today’s post, which is all about a healthy pumpkin bread recipe. (It’s dairy and refined sugar free, and made with whole wheat!)

Before I dive into the recipe, I’d like to introduce you to a remarkable young lady named Tatum Hunsader.

Tatum is a 19 year old student at The Culinary Institute of America (CIA) in Hyde Park, New York. She is currently enrolled in the Bachelor’s program for Food Business Management and Baking & Pastry Arts, pursuing her dream.

I met Tatum when she was a 14 year old freshman in high school. Not because she was a neighbor or a babysitter, but because she was ALREADY RUNNING HER OWN BAKING BUSINESS! Definitely not something that was even in my peripheral vision when I was her age.

The impression she makes as a young woman who industrious enough to tackle this business is matched only by the unreal quality of the cakes and cookies (among other things) she makes. While still in high school, she worked with numerous Chicago suburban private clients (including myself), clubs, and other catering businesses. Now that she’s further honing her talents and spreading her wings at the CIA, I know she’s bound for success in anything she takes on. Keep your eye on this rising star!

A quick note from the chef and creator of this recipe, Tatum Hunsader

It’s pumpkin season, or maybe better known to some as fall, so that means it’s time to pull out the pumpkin pie spice and get to baking! During the week, I often don’t have time to make breakfast since I’m up and on my way to work well before dawn. Fortunately, I can bake a loaf of this delicious pumpkin bread, slice it, and have it ready to go. Plus, it’s loaded with whole grains from a mix of whole wheat and oat flour. And did I mention there’s no refined sugar or dairy in it as well?

As a pastry student who is always working with white flour and full fat dairy products, I’m often hesitant towards “healthier” baking because most of the time, it doesn’t taste good. Every ingredient holds its own purpose so by taking one out, it throws off the entire recipe. However, after experimenting around in the kitchen and making the proper adjustments, I’ve come up with a tried and true healthy pumpkin bread recipe that meets my standards in taste and presentation. Give it a try and let me know what you think. Enjoy! xo, Tatum

Dairy Free, Refined Sugar Free, Whole Wheat Pumpkin Bread Recipe

Ingredients:

1/3 cup vegetable oil
1/2 cup honey
2 eggs
1 cup pumpkin (Libby’s canned)
3/4 cup + 1 tbsp. oat flour
- pulse oats (quick or whole) in food processor
3/4 cup + 1 tbsp. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/4 cup dairy free yogurt

Directions:

Combine vegetable oil, honey, eggs, and pumpkin in a large bowl
In a separate bowl, whisk together oat flour, whole wheat flour, baking soda, salt, and spices
Add dry ingredients to wet and whisk until ALMOST combined
Fold in yogurt
Pour into a standard load pan (sprayed)
Add chocolate chips (dairy free or regular) if desired
Bake at 350 degrees for 30 minutes or until done in center
Remove and slice when completely cool

**IMPORTANT** bread will have the most flavor after 2 days — flavor takes time to set in, as well as moisture!

Kels again! When Emily and I were on our girl’s trip in Burlington, we decided to give Tatum’s recipe a whirl. (Where most of the photos from this post were taken!) Not only was it quick and easy, but it was delicious!