This will become your favorite fall breakfasts, guilt free Healthy Pumpkin Bread.
Here in Cincinnati it is White Tail Deer Season which means it is Rut or mating season. The area that I live in is infested with white tail deer, yes I said infested. So much so, that we put up deer fencing along our property several years ago. My gardens have thrived ever since.
So yesterday when I got home from the gym and went to let the dogs out the back door I was startled to see a big buck and doe standing in my back yard. No big deal right, well wrong. How the heck do you get two deer out of your yard when 10′ fencing is keeping them in. The doe jumped a low section of fencing in the back, taking down a portion. The buck wasn’t so clever. I opened up one of our gates and ran the buck around our yard until I herded him to the open gate, that he walked right past several times, before finally figuring it out and moseying on out. I am sure the people driving past my house watching a big white tail buck bounce through my front yard, with me running behind in hot pursuit thought I was a nut. Whatever, I was EXHAUSTED by that time and could care less. I just wanted the big dummy out of my yard.
Anyway I obviously needed to share, my husband didn’t think too much of my story, so I hope you all are quite impressed.
Now back to this recipe.
This pumpkin bread contains the pumpkin and spice flavors that make you think of Thanksgiving, but to make it a bit more healthy I substituted out some all purpose flour for whole wheat, and used yogurt to keep the bread moist. I froze several loaves and they thawed up great were still moist and delicious, so you can make ahead of time for Thanksgiving.
Healthy Pumpkin Bread
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup can pumpkin puree
- 1 cup lightly packed brown sugar
- 1/3 cup non fat greek yogurt
- 1/4 cup canola oil
- 2 large egg whites
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees
- Spray one 8 1/2" x 4 1/2" loaf pan with baking spray or butter and flour.
- In a medium bowl add add all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg mix together.
- In a mixing bowl of a stand mixer add pumpkin puree, brown sugar, yogurt, canola oil, and egg whites.
- Mix on low until blended and add in vanilla.
- Slowly pour flour mixture into pumpkin mix until blended.
- Bake for 48-50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes.
- Remove from pan.
- Once completely cooled wrap in foil and keep in refrigerator or freeze for up to a month.