Healthy Pumpkin Bread

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!

 

Ingredients:

1t ginger

2 t soda

1t cloves

1 t nutmeg

1 t cinnamon

1 t salt

3 ½ cups white whole wheat flour

3 c coconut sugar

1 can pumpkin (2 c)     

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

4 eggs

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.

 

 

 

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