Morning Pumpkin Loaf

I do not lead a super healthy lifestyle, but I do really love the taste of healthy food. This does not mean dry and cakey. This means flavorful and super moist.




I decided that a spicy autumnal loaf would fit right in with the changing leave colors and the array of pumpkins all around me.

I don’t like overly-sweet cakes, so I reduced the sweetness of this loaf by ½ and used maple syrup instead of pure sugar.

Unlike most pumpkin loafs, mine has a banana. I added this to reduce the quantity of oil. Now, if you don’t like the flavor of banana, I would suggest not putting it in. If you do, though, you will enjoy how well it marries itself with the pumpkin.

You may use chicken eggs instead of flax eggs if you’re not vegan. 2 eggs should be enough. This does not change the calorie count.




Serves 8-10


1 can unsweetened pumpkin (15 oz)

1 banana, mashed

1/3 cup vegetable oil

3 flax eggs (3 tbsp ground flax + ½ cup water)

2 tbsp honey

2 tbsp brown sugar

¼ cup maple syrup

1 ½ cup all-purpose flour

2 tsp baking powder

½ tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg


  1. Preheat oven to 350 degrees F (180 degrees C) and lightly oil a loaf pan.
  2. In a small bowl, mix the flax seeds and water and set aside.
  3. In a large mixing bowl, combine the pumpkin, vegetable oil, banana, honey, sugar, and maple syrup and stir until well combined.
  4. Add the flax eggs and whisk well.
  5. Whisk in the flour, baking powder, salt, cinnamon and nutmeg, and beat until your batter is smooth.
  6. Pour batter into the prepared loaf pan and bake for about 60-65 minutes. A toothpick inserted into the center of the loaf should come out clean with just a hint of moistness.
  7. Let cool before slicing or removing from pan.




Calories if you make 8 slices: 234 calories

Calories if you make 10 slices: 188 calories

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