Healthy Pumpkin Bread Recipe

Healthy Pumpkin Bread Recipe

Breads that are made with less oil and sugar, and entire wheat flour are still a reward in my mind but one that I can feel a little better about delighting in. Homemade zucchini bread made with entire wheat flour and Greek yogurt is another of my favorites.

Healthy Pumpkin Bread Recipe

This healthy pumpkin bread is perfect and so wet, you d never ever think that it wasnt 100% indulgent. Makes 2 loaves, one for now and one for later.

Healthy Pumpkin Bread Recipe

Recipe Overview

Healthy Pumpkin Bread Recipe

As you know, Im not perfect when it comes to healthy eating (evidence, and theres more where that originated from). Instead, I concentrate on everything in moderation and try my best to make healthy modifications where I can: entire wheat flour, entire wheat pasta, minimizing the amount of butter and sugar, etc.

Healthy Pumpkin Bread Recipe

Have you seen I have an aspect of making fast breads and muffins much healthier? The main reason is that I enjoy eating breads like this healthy pumpkin bread (or reduced-fat chocolate banana bread!) for breakfast.

Healthy Pumpkin Bread Recipe

Why youll love it: The recipe is simple to make and its fantastic for breakfast, snacks, or lunchboxes.
For how long it takes: 15 minutes to stimulate, with 50 minutes in the ovenEquipment youll need: large mixing bowl, two loaf pansServings: makes 2 loaves, about 10 servings each

Healthy Pumpkin Bread Recipe

Tasting this bread, you d never ever understand that it wasnt totally indulgent. And thats the very best part. The truth that its pumpkin!

Healthy Pumpkin Bread Recipe

Another factor I like making fast breads with much healthier active ingredients is so that I can feel great about my kids consuming them. I feel positive that I am feeding them something that is not going to contribute to health issues later on in life.

About this Healthy Pumpkin Bread

What makes this bread more healthy?

Procedure out the flours by spooning them into a measuring cup. Level the tops with flat edge like a table knife. Add the flour, baking powder, baking pumpkin, soda, and salt pie spice to the pumpkin mix in the bowl.

Youll need a big mixing bowl for this recipe considering that its for 2 loaves. I utilize my largest bowl, well, nearly my biggest bowl. I have a really huge one for popcorn!

Bake the bread till the tops are lightly golden brown and company.

If desired, spray with pepitas (shelled pumpkin seeds) for an enjoyable garnish.

How To Make Healthy Pumpkin Bread.

Begin by lightly whisking the eggs in the bowl. Add the pumpkin, sugar, yogurt, vanilla, and milk; blend until the mixture is smooth.

Gently stir the dry ingredients together before blending them into the damp active ingredients. Stir just until the dry active ingredients are integrated.

Try slicing the bread prior to freezing it. When youre looking for a healthy treat, you can take one slice out at a time. Slices thaw far more rapidly than an entire loaf. Pumpkin bread makes a great lunchbox reward, too..

Canned Pumpkin Purée: This recipe takes a whole can of pumpkin so you will not be entrusted to a partial can that you need to attempt to determine what to do with. Make certain you purchase 100% pumpkin, not pumpkin pie filling. For more information, check out the FAQ section.Sugar: The bread gets a lot sweet flavor from the pumpkin pie spice that really little sugar is needed to sweeten it, simply one cup (a half cup per loaf). The sugar likewise assists accomplish the soft texture of the bread.Greek Yogurt: Look for unflavored (unsweetened) plain Greek yogurt. Greek yogurt adds protein to the bread and gives it great texture, replacing included oil.Milk: Any kind of milk can be used.Eggs: Three eggs assist bind the bread together and provide it an abundant texture.Whole Wheat Flour & & All Purpose Flour: I like to use a combination of both flours for quick breads. Whole wheat flour includes nutrition and fiber.Baking Soda, Baking Powder, Salt: This trio leavens the bread (makes it increase) and seasons it. Without salt, the bread would taste flat.Pumpkin Pie Spice: This spice mix makes your bread taste like pumpkin pie. I utilize my homemade pumpkin pie spice, a blend which consists of cinnamon, newly grated nutmeg, ginger, allspice, and cloves. You can likewise purchase pre-made pumpkin pie spice blends, or make your own blend.Pure Vanilla Extract: A bakers buddy, vanilla is added to numerous baked items.

Lets start! Turn your oven on to pre-heat, and grease 2 large loaf pans. A light misting of nonstick cooking spray is great.

I typically make my breads with applesauce which can replace at least some of the oil (like in our healthy banana bread!). Keep reading for more dishes that use canned pumpkin.

Divide the batter evenly in between the two pans, smoothing the peak a bit.

What Youll Need.

Ill run through the basics of the recipe here to get you started and Ill consist of some valuable ideas. Try to find the dish card near the end of the post for total instructions, measurements, and nutrition information.

A mix of entire wheat flour and all-purpose flour offers the bread a nutty, rich entire wheat flavor however with a light, fluffy texture.

Bread made with yogurt, in this case, Greek yogurt, is flavorful and always damp. Since the yogurt is acidic, it works with the sodium bicarbonate to leaven the bread.

Dont you just love dishes that make 2 loaves? Its simply as simple to make 2 loaves as one loaf. You can toss one loaf in the freezer for a reward later on in the month.

How Can I Tell If the Bread Is Done?

More Uses for Canned Pumpkin.

What is the difference between pumpkin purée and pumpkin pie filling? Although the 2 cans might be side by side at the supermarket and look truly comparable, there is a big difference.Pumpkin purée is 100% pumpkin with absolutely nothing else added. Pumpkin pie filling is a shortcut if youre making pumpkin pie. It has actually sugarcoated and spices. Always use what your recipe calls for; the 2 items are NOT interchangeable.

Cool the healthy pumpkin bread in the pans for 5 to 10 minutes prior to thoroughly flipping the pans over and removing the bread. Put the bread on a wire rack to cool completely before slicing or keeping it.

Frequently asked questions.

Browse All.

Stir in a cup (or more!) of chocolate chips. White chocolate chips are truly great, too.Embellish the loaves with oats (usage rolled oats) or pepitas (shelled pumpkin seeds). Spray them on top of the batter before baking the loaves.Not a fan of whole wheat? Make the bread with 3 1/2 cups of all-purpose flour and leave out the entire wheat flour. You might likewise wish to attempt white whole wheat flour.Make muffins instead of bread. Divide the batter into greased muffin tins. Bake at 400 ° F for approx. 15 minutes, depending on the size of the muffins. Bear in mind that since this recipe makes 2 loaves of bread, it will yield a great deal of muffins.

Quick Breads & & Muffins.

Healthy pumpkin bread will keep the counter for a few days. For longer storage, cool it or freeze it. It will keep in the freezer for a number of months.

Make It Your Own.

If theres batter sticking to the toothpick, the bread requires more time in the oven. If the toothpick comes out clean or with a couple of crumbs connected, the bread is completely baked.

Constantly cool bread completely prior to covering it up. If you place warm bread in an airtight container or bag, condensation will form and the bread will get sticky and spoil more quickly.

Storage Tips.

Did you make this? Make sure to leave an evaluation below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Prep Time: 15 minsCook Time: 50 minsAdditional Time: 10 minsTotal Time: 1 hr 15 mins.

20 servings.

Did You Make This?Be sure to upload a photo & & tag me at @RachelCooksBlog. I like seeing what you made!

This site provides approximate nutrition information for benefit and as a courtesy only. Nutrition information is gathered mainly from the USDA Food Composition Database, whenever readily available, or otherwise other online calculators.

This healthy pumpkin bread is perfect and so moist, you d never guess that it wasnt 100% indulgent.

I frequently make my breads with applesauce which can replace at least some of the oil (like in our healthy banana bread!). For more info, examine out the FAQ section.Sugar: The bread gets so much sweet flavor from the pumpkin pie spice that extremely little sugar is needed to sweeten it, simply one cup (a half cup per loaf). Without salt, the bread would taste flat.Pumpkin Pie Spice: This spice blend makes your bread taste like pumpkin pie. Healthy pumpkin bread will keep on the counter for a few days. Pumpkin bread freezes well.

Recipe makes 2 loaves!
Before baking, spray the loaves with pepitas (shelled pumpkin seeds) or rolled oats, if wanted.
Pumpkin bread freezes well. Wrap it securely and location in freezer safe bag or container for up to 2 months. If you choose, cover private pieces to freeze. They thaw very rapidly.
All function flour can be replaced for the entire wheat flour..

InstructionsPreheat oven to 350 ° F. Spray 2 big loaf pans with nonstick baking spray. In a large bowl, integrate pumpkin, beaten eggs, sugar, yogurt, vanilla and milk. Whisk up until combined.Add whole wheat flour, all-purpose flour, baking soda, baking pumpkin, powder, and salt pie spice to top of wet ingredients. Lightly sort dry ingredients with spoon or fingertips until integrated, then fold dry active ingredients into pumpkin mix. Stir up until combined but do not overmix.Divide the batter equally between the 2 loaf pans and smooth tops (see note). Bake for 50 minutes or till bread evaluates done (a toothpick inserted in the middle ought to come out clean, or with a few crumbs sticking). Let cool 10 minutes in pans prior to removing to a cake rack to cool completely before slicing.

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Nutrition InformationServing: 1slice, Calories: 141kcal, Carbohydrates: 28g, Protein: 5g, Fat: 1g, Saturated Fat: 0.4 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 0.3 g, Trans Fat: 0.01 g, Cholesterol: 26mg, Sodium: 265mg, Potassium: 132mg, Fiber: 2g, Sugar: 12g, Vitamin A: 3354IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg.

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