Pumpkin Bread

Thursday, August 28, 2014
Yesterday, I FINALLY decided to bake the pumpkin bread I've been wanting to make for two weeks. I wanted to make a healthier version, so I won't end up putting on 25 pounds this Fall with all the pumpkin bread I plan to consume...Can you tell I'm excited for Fall? :)

For this recipe, you will need:
3 cups of whole wheat flour
2 cups brown sugar
1/2 cup white sugar
2 cups pure pumpkin puree
3/4 cup unsweetened applesauce
1/4 cup extra virgin olive oil (E.V.O.O)
2/3 cup almond milk (original, sweetened)
2 Tbs. cinnamon
1 tsp. baking soda
1/2 tsp. sea salt
(in the picture above, I have Monk Fruit in the Raw included, but I decided to omit that. It tastes better without artificial sweetener. If you are diabetic however, you can definitely use Monk Fruit in the Raw, Stevia, Truvia, or Splenda)

Mix the ingredients in a large bowl until thoroughly combined.

Grease two bread pans and split the mixture between the two pans. Bake at 350 for between 45 mins and 1 hour and 15 mins. Mine took over an hour.

To test it, stick a tooth pick in the middle of the bread. You know its ready when the tooth pick comes out clean (without batter stuck to it).

You should be able to get 10 servings (slices) per pan, which means the whole recipe makes 20 servings.

Nutrition per slice
 *Calories 204* Carbs 36g* Fat 3g* Protein 2g* Sodium 16g* Sugar 28g*

My version was WAY healthier than your standard pumpkin bread, but if you wanted to, you could easily use a cup of applesauce and no oil and cut 500 calories out of the recipe, and using Monk Fruit in the Raw instead of white sugar would eliminate another 360 calories, plus 96 grams of sugar. For taste, I HIGHLY recommend leaving the brown sugar as is.

I really like this recipe. Its pretty low calorie as far as bread goes, and pumpkin puree is a good source of fiber and vitamin A.


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