Healthy Pumpkin Bread Recipe With Canned Pumpkin
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This easy pumpkin bread recipe makes a moist homemade bread loaf with a creamy and mildly sweet cream cheese frosting and crunchy roasted salted pepitas.
Healthy pumpkin bread recipe with canned pumpkin. Prepare a standard loaf tin by greasing it with oil or butter and lining the bottom and sides with parchment paper for easy removal. Whisk eggs egg whites brown sugar pumpkin and oil in another large bowl. In a large bowl stir together the pumpkin greek yogurt egg vanilla coconut oil measure in melted and slightly cooled form and brown sugar until well combined.
Transfer batter to a greased 8 x 4 inch loaf pan. It s better than starbucks. With a few low fat baking tricks our healthy pumpkin bread recipe shaved 33 percent of the calories and more than half the fat from the original recipe.
Stir all purpose flour whole wheat flour baking powder baking soda and salt in a large bowl. In a large bowl whisk the sugar and oil together. Whisk the eggs one at a time into the sugar mixture until light and creamy.
Be sure to also try our pumpkin spice pull apart bread and flourless pumpkin coconut muffins. Cup milk of choice or water. 1 teaspoons pumpkin spice blend or teaspoon cinnamon teaspoon ground ginger teaspoon ground nutmeg and teaspoon allspice or cloves 1 teaspoon baking soda not baking powder.
They aren t the same 1 teaspoon vanilla extract. Scrape the batter into the prepared pans and smooth the tops. Preheat your oven to 350 degrees fahrenheit.
Now add pumpkin purée maple syrup or honey make sure it s liquidy oil pumpkin pie spice baking powder and soda salt. This much loved recipe was the subject of a recipe makeover that earned rave reviews. Be careful not to over mix.
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