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Healthy Pumpkin Bread

22 Novby Amy4

Prep Time: 10m
|
Total Time: 1h

This will become your favorite fall breakfasts, guilt free Healthy Pumpkin Bread.

Thanksgiving Fall Bread Breakfast Brunch Holiday

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.

Thanksgiving Fall Bread Breakfast Brunch Holiday Pumpkin Bread Thanksgiving Holiday Breakfast Brunch Healthy

Healthier Pumpkin Bread 2
Print

Healthy Pumpkin Bread

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Author Amy Stafford

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees
  2. Spray one 8 1/2" x 4 1/2" loaf pan with baking spray or butter and flour.
  3. In a medium bowl add add all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg mix together.
  4. In a mixing bowl of a stand mixer add pumpkin puree, brown sugar, yogurt, canola oil, and egg whites.
  5. Mix on low until blended and add in vanilla.
  6. Slowly pour flour mixture into pumpkin mix until blended.
  7. Bake for 48-50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes.
  8. Remove from pan.
  9. Once completely cooled wrap in foil and keep in refrigerator or freeze for up to a month.

 

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  • Gluten Free Pumpkin Crinkle Cookies are an incredibly soft and chewy cookie with tons of pumpkin spice flavor | ahealthylifeforme.comGluten Free Pumpkin Crinkle Cookies
  • This Protein Pumpkin Breakfast Cake is the perfect quick and easy make ahead healthy breakfast. A great way to wake up to a fall morning and enjoy a delicious low calorie, high protein, gluten free breakfast that you make the night before. | ahealthylifeforme.comProtein Pumpkin Breakfast Cake {gluten free + vegetarian}

Under: Breakfast & Brunch, Fall, Winter 4 Comments

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Comments

  1. Bread Fun Recipes says

    April 16, 2014 at 4:08 pm

    Great pumpkin bread. It looks so “Delicious” of Course Scrumptious”!!!!

    Reply
  2. Kristi Rimkus says

    October 12, 2014 at 1:03 pm

    I’m impressed! I don’t think you’d find me chasing a buck around my yard! Your bread looks delicious. I’ve pinned it for the future. Have a terrific Sunday!

    Reply
  3. Lk says

    January 22, 2015 at 7:05 pm

    Recipe does not tell you when to add the brown sugar.

    thanks. LK

    Reply
    • Amy Stafford says

      January 22, 2015 at 7:22 pm

      Sorry for the typo Lk, you add it with the pumpkin puree. I fixed the mistake.

      Reply

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Hi There!

Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>
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