Healthier Pumpkin Bread
Healthier Pumpkin Bread might be just the breakfast you are searching for. This lacto ovo vegetarian recipe serves 16 and costs 43 cents per serving. One serving contains 219 calories, 5g of protein, and 1g of fat. A mixture of flour, pumpkin pie spice, canned pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe is liked by 1661 foodies and cooks. It is brought to you by Rachel Cooks. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is pretty good. Try A Healthier Pumpkin Cupcake With Pumpkin Spice Cream Cheese Fro, Healthier Pumpkin Muffins, and Healthier Pumpkin Muffins for similar recipes.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon baking powder
2 teaspoons baking soda
1 15 ounce can pumpkin puree (not pumpkin pie filling)
3 large eggs
1 1/2 cups all-purpose flour
3/4 cup plain Greek yogurt
2 teaspoons pumpkin pie spice
1 teaspoon salt
2 cups sugar
2 teaspoons pure vanilla extract
3/4 cup water
2 cups whole wheat flour
Equipment:
loaf pan
bowl
oven
whisk
toothpicks
knife
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees Fahrenheit. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined. In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix. Split the batter between the two loaf pans and bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans -- mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking. Let cool 10-15 minutes in pans before removing to a wire rack to cool completely.
Step by step:
1. Preheat oven to 350 degrees Fahrenheit. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla.
2. Whisk until combined. In a medium bowl, combine remaining ingredients.
3. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix. Split the batter between the two loaf pans and bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans -- mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.
4. Let cool 10-15 minutes in pans before removing to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
