Pumpkin Bread

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Pumpkin Bread

Delicious and fragrant, I make this whole-wheat pumpkin bread often, not just in November. It makes an excellent breakfast, and the kiddos love it in their after-school snack.

Pumpkin Bread
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 12 slices
Ingredients
Topping:
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
Bread:
  • 1 teaspoon light olive oil for pan
  • 1½ cups whole-wheat flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ¼ cup plain, reduced fat Greek yogurt
  • ½ cup pure maple syrup
  • ¼ cup light olive oil
  • 1 cup canned pure pumpkin puree
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together the topping ingredients. Set aside.
  3. Brush a 9 X 5-inches loaf pan with a teaspoon of olive oil.
  4. In a large bowl, whisk together the flour, salt, baking powder, cinnamon and brown sugar.
  5. In a medium bowl, whisk together the eggs, yogurt, maple syrup, olive oil and pumpkin puree.
  6. Pour the liquid mixture into the flour mixture. Fold in with a spatula, just until combined. Don’t over mix.
  7. Pour the batter into the prepared baking dish. Smooth the top with a spatula. Sprinkle with the cinnamon sugar.
  8. Bake the bread for about 50 minutes, or until a knife inserted in center comes out clean.
  9. Cool in pan, on a wire rack, 15 minutes, then invert onto a platter and back to the wire rack to cool 15 more minutes before slicing and serving.
Nutrition Per Serving
Serving size: 1 slice; Calories: 186; Fat: 6g; Carbohydrates: 35g; Sugar: 22g; Sodium: 108mg; Fiber: 3g; Protein: 4g

 
Pumpkin Bread

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