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Delicious and fragrant, I make this whole-wheat pumpkin bread often, not just in November. It’s excellent for breakfast.
Makes 12 servings
New quantity:
Total time: 1 hour 30 minutes
Prep: 10 minutes
Bake: 50 minutes
Cool: 30 minutes
Ingredients
Nonstick cooking spray
1 1/2 cups whole-wheat flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup brown sugar, packed
2 large eggs
1/4 cup plain, reduced fat Voskos Greek yogurt
1/2 cup pure maple syrup
1/4 cup olive oil (preferably a light, fruity variety, but any olive oil will work)
1 cup canned pure pumpkin puree
Topping:
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
1. Preheat oven to 350 degrees F. Spray a 9 X 5-inches loaf pan with nonstick spray.
2. In a large bowl, whisk together flour, salt, baking powder, cinnamon and brown sugar.
3. In a medium bowl, whisk together eggs, yogurt, maple syrup, olive oil and pumpkin puree.
4. Pour liquid mixture onto flour mixture. Fold in with a spatula, just until combined.
5. Pour batter into prepared baking dish. Smooth the top with a spatula. Sprinkle with cinnamon sugar. Bake about 50 minutes, or until a knife inserted in center of loaf comes out clean. Cool in pan, on a wire rack, 15 minutes, then invert onto a platter and back to wire rack to cool 15 more minutes before slicing and serving.
Nutrition per slice
Calories 185.8
Total Fat 5.8 g
Saturated Fat 1.0 g
Cholesterol 31.1 mg
Sodium 108.0 mg
Total Carbohydrate 35.0 g
Dietary Fiber 2.7 g
Sugars 21.9 g
Protein 3.9 g
Weight Watchers Points Plus: 5 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
