Delicious and fragrant, I make this whole-wheat pumpkin bread quite often, not just in November.
It makes an excellent breakfast, and the kiddos love it in their lunchboxes, and as an after-school snack.
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 12 slices
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- 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
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the topping ingredients. Set aside.
- Brush a 9 X 5-inches loaf pan with a teaspoon of olive oil.
- In a large bowl, whisk together the flour, salt, baking powder, cinnamon and brown sugar.
- In a medium bowl, whisk together the eggs, yogurt, maple syrup, olive oil and pumpkin puree.
- Pour the liquid mixture into the flour mixture. Fold in with a spatula, just until combined. Don’t over mix.
- Pour the batter into the prepared baking dish. Smooth the top with a spatula. Sprinkle with the cinnamon sugar.
- Bake the bread for about 50 minutes, or until a knife inserted in center comes out clean.
- 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