Jan 24, 2011
mojo

Healthy Pumpkin Bread Recipe

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This healthy pumpkin bread recipe is an autumn staple, because no vegetable symbolizes autumn more than the pumpkin. Pumpkin, along with other members of the squash family, is a great source of vitamin E, B vitamins, fiber, potassium, and especially Vitamin A. To make this healthy recipe, you can use canned pumpkin, which is available all year, or fresh pumpkin, available seasonally. A handful of common recipe modifications to can reduce the fat and sugar content of traditional pumpkin bread, making it a healthy snack that conjures the scents and flavors of autumn year-round!

Recipe: Healthy Pumpkin Bread Recipe

Summary: Learn how to make your pumpkin bread healthier.

Ingredients

Wet ingredients

  • 1 cup of pumpkin purée, either canned or homemade
  • 2 eggs, beaten (Can substitute 4 egg whites, or egg substitute, but add 1 tbsp oil for texture.) (Can also substitute 1 banana for 2 eggs, but increase baking soda by 1/2 tsp. If you like bananas also check this banana bread recipe site.)
  • 1/2 cup of oil (Preferably olive oil, but can substitute in whole or part using applesauce, but leave in 2 tbsp for texture.)
  • 1/4 cup of water

Dry ingredients

  • 1 1/2 cups of whole wheat flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 cup of sugar (Can substitute honey or agave nectar, but may need to reduce quantities of other liquid ingredients to prevent bread from becoming too moist.)
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • Oats, for oat topping

Instructions

  1. Preheat oven to 350°F and prepare your loaf pan (9″x5″x3″) by greasing it with shortening, butter, or by spraying it with nonstick cooking spray.
  2. Sift together the dry ingredients except for the oats and set to one side.
  3. Mix the wet ingredients well and then fold in the dry ingredients but only mix until the dry ingredients are moist. Pour the batter into the bread pan. Sprinkle top with oats.
  4. Bake the bread for about 50 minutes or until a knife inserted in the center of the loaf comes out clean.
  5. Remove the loaf from its pan and allow the bread to cool for several hours on a wire rack. Enjoy!!

Variations

Optional add-ins for this healthy pumpkin bread include chopped nuts, raisins, or dried cranberries. Pumpkin bread tastes great with reduced-fat cream cheese icing. Doubling the recipe results in a second loaf of healthy pumpkin bread that keeps easily in the freezer, or you can make muffins (adjust baking time) for smaller, portable portions!

Cooking time (duration): 60

Number of servings (yield): 4

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