- Feed the Fam: Samira’s Snacks
- Not Your Mama’s PB&J: Frying Your Favorite Comfort Food
- Feed the Fam: Baked Panko Macadamia Nut Chicken Fingers with Mango Honey Mustard Dipping Sauce
- Feed the Fam Series: Capellini Pomodoro with Baby Bella Mushrooms
- Feed the Fam Series: Healthy Chicken “Fried” Rice
- Feed the Fam Snack Attack: A Crunchy Moms Approach to Snacks
- Feed the Fam: White Chicken Chili
- Feed the Fam: Strawberry Banana Baked Oatmeal
- On-the-Go Strawberry Mango Smoothies
- Feed the Fam: Quinoa Turkey Burgers with Feta and Spinach
- Feed the Fam: Crockpot Adobo Chicken
- Feed the Fam: Samira’s Fall Granola Bars
- Holiday Pancakes: Whole Wheat Pumpkin and Eggnog Pancakes
- Healthy Pumpkin Bread
- Feed The Fam: Egg Flower Soup (the best sick day soup ever)
- Chocolate Cream Cheese Stuffed Monkey Bread
- Feed the Fam: Turkey Sweet Potato Skillet
- Feed the Fam: Spaghetti Squash Bake
- Feed the Fam: Clean Eating Turkey Tacos
- Feed the Fam: 20 Minute Chicken Enchilada Soup (Bonus: can also be made into a freezer meal)
- Feed the Fam: Thai Inspired Quinoa Bowls
- Feed the Fam: Date Night Chicken Pan Fried Noodles
- Feed the Fam: Clean and Healthy Pumpkin Protein Pancakes
- Chili Cocoa Nana Bread
- Breakfast Enchiladas
It’s that time of year — PUMPKIN time! Every year I break out my Mom’s old pumpkin bread recipe. My mom is the traditional type of baker that believes in full sugar and white flour to make lovely baked treats. I, however, am really striving to make these traditional recipes a bit healthier for my own family.
I just love the way my house smells when I bake up a batch of this pumpkin bread. I’ve found that using apple sauce or Greek yogurt as a replacement for half of the oil makes for a super moist loaf. Sometimes I bake this recipe as muffins, as it makes for an easy addition to a lunch box!
Warning: this bread can get devoured VERY fast!
2 t soda
1 t nutmeg
1 t cinnamon
1 t salt
3 ½ cups white whole wheat flour
3 c coconut sugar
½ c coconut oil (melted)
1/2 c no sugar added apple sauce OR 1/2 cup non-sweetened Greek Yogurt
2/3 c water
Optional add-ins: Dark chocolate chips, raisins or walnuts.
Directions: Mix all dry ingredients together in a bowl and set aside. In a mixer or a separate bowl, mix in all wet ingredients and pumpkin. Add in the dry ingredients slowly and mix until combined. Bake @ 350 degrees for 45 minutes or until a knife comes out clean. Makes 2 loaves. You can also throw this into a muffin tin and bake for about 20 minutes.