Oh I forgot I also replaced one of the eggs with a flax egg. My guy is a pocket hoarder. Spray liners lightly with cooking spray and fill each with 1/4 cup batter. ), Preheat oven to 350 degrees, with the rack in the center. About this Healthy Pumpkin Bread. And if so, what do you put in place of that? I used 1 banana in place of one egg. I used 1 cup of almond flour instead of whole wheat flour and my family devoured the whole loaf immediately. This bread is going to make my week, if it lasts that long. The only problem is that I don’t have pumpkin pie spice. Right?! Reduce baking time to 15 to 20 minutes. Fingers crossed?). Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle the top with a few extra chocolate chips. This bread is perfectly spicy sweet moist and pumpkin-y! What a compliment that they devoured it! I took the end slice of the GF one and it was very mushy still but seemed cooked (it must be after 1hr10m, right?) Oh maaaan ,girl! I used all whole wheat flour and maple syrup instead of honey and regular yogurt. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. I want to try that next time! Thanks for the comment! I took it one healthy step further and replaced the eggs with 3/4 cup homemade applesauce. It’s on. In a large mixing bowl, whisk together the flour, soda, cinnamon, nutmeg, cloves, and salt. Prep: 15 Cook: 45 Total: 60 minutes I’ve been wanting to try it with less sugar! plus 1 cup of chocolate chips and 1 cups of walnuts. LOL! almond extract. Thanks for letting me know you liked my recipe, you made my day! Line a 8" x 4" loaf pan with parchment paper, set aside. Thanks for doing the research! The mixture should be thick. Y’all love your pumpkin! And I only had vanilla greek yogurt on hand so added just a touch less vanilla extract. Gradually mix the flour mixture into the batter. It’s become a big favorite in our house. Thank you for sharing this recipe, Donna! This version looks and sounds much tastier! Stir pumpkin mixture into flour mixture until just moistened. You can’t get any better than that! Life can be complicated, cooking shouldn't be! Just made this recipe, and it’s fantastic! Healthy doesn't have to be synonymous with boring, and this pumpkin bread is proof! Preheat your oven to 350ºF, and lightly grease a 9 x 5 (23cm x 13cm) loaf pan or line it with parchment paper, leaving a few inches of overhang on the side to allow for easy removal. And, it’s made with half the amount of sugar, half whole wheat flour, greek yogurt and coconut oil. The other ingredients are doubled or tripled. You can use 1 1/2 teaspoons pumpkin pie spice instead of the 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, if you'd like. Being a lover of spice...I up all of them by just a titch. Haha. He puts the rest of his clothes in the basket but not his socks. Keep ’em up :-). Store the loaf in a sealed container for up to 5 days, or freeze it for up to 3 months. I did 1/4 c Swerve Brown Sugar Substitute. Look no further! Many outgoing links on Wholefully are affiliate links. I love the healthier ingredients in here! Hi DJ! And I used maple syrup instead of honey since I didn’t have enough honey. I have organic white wheat in my storage and will grind a few cups and use in this recipe. I’ll let you know if I ever try and find the right cooking temperature. Good luck on your baking:). I added a little bit of greek yogurt to mine as well! At least you always have something interesting ;) Love that you healthified pumpkin bread! There was an error submitting your subscription. This bread turned out amazing! This bread is so delicious. BUT on this recipe the amount of Pumpkin Puree does not double or triple like it should. And good that it’s healthy, too, because I’d probably end up eating the entire loaf! Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. It was really easy to throw this together too! Will make it even healthier! I never expect it to be so crazy popular! Just wondering if you publish the measurements?! Only have1/2 cup yogurt now & need to make for company. BTW I searched many, many recipes before deciding on yours. That coconut oil and whole wheat is a winner my dear! I’m sharing with ALL my friends !!! Glad to hear it turned out well. Thank you Natalie for keeping it healthy! I was determined to make a healthier version that still tasted great. It tastes like you’re eating a pumpkin cloud. Definitely can’t get enough these days! Yea! I bet this pumpkin bread is so good! This pumpkin bread was very delicious and moist. I’ll let you know if I ever try a new substitute to make this dairy free! I love how you played with your zucchini bread recipe to develop this one for us Natalie! The main reason is that I love eating breads like this healthy pumpkin bread (or chocolate banana bread!) I now want to make it in muffins and small loaves. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Bake in a greased 9×5-inch loaf pan for 45 minutes at 350 F. Preheat the oven to 375 degrees F (190 degrees C). It has a nutty, rich whole wheat flavor but with a light, fluffy texture. Happy Holidays! For the next week, you’ll be getting a daily pumpkin recipe—and not to toot my own horn, but…*toot* *toot*. – you should read about Bucksflooder first, Pingback: 15 Freezer Friendly Fall Breakfast Ideas. This pumpkin bread is making me so hungry right now!! Delish editors handpick every product we feature. I highly recommend! I love the idea of adding a cream cheese filling. I am a pumpkin bread FANATIC but I really could never get over how guilty I felt after *ahem* a pumpkin bread binge. I love how you put greek yogurt in it too! What can I substitute for the other 1/4 cup? I’m eating a slice of bread even as I’m writing this :). Any specific health claim or nutritional claims or information provided on the website are for informational purposes only. No changes and it turned out really good lots of comments about it when tried. Of course I wanted to make a healthy pumpkin bread recipe. I do have cinnamon and nutmeg but I don’t know how much to use for each spice. Transfer the batter to the parchment lined. The only thing that I would change would be to set the oven down to 350 instead of 375. And Lily’s Stevia Sweetened Chocolate Chips. Can this be made in a bread maker? This looks like the ultimate healthy pumpkin bread! Required fields are marked *, Rate this recipe This pumpkin bread looks SO GOOD! I’m so happy to hear this Carol! Add comma separated list of ingredients to include in recipe. Glad you liked them. I prefer to bake my loaves in my mini 8-loaf pan and bake for 25-30 min. I have made this twice now and both times it turned out. I am literally DYING to try this, Natalie! Thanks for the recipe. It's in the recipe at the bottom .
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