If you’re a firm believer in the magic of pumpkin and spice, you may need to give this simple breakfast a try. Preheat oven to 350ºF. Check the spice mix against your favorite pumpkin pie recipe and adjust the spices to personalize your breakfast to make you happy. Grease two loaf pans, (8x4 or 9x5). In another bowl, beat sugars, oil, and eggs until combined. and no oil (thanks banana! Preheat the oven to 325°F and set an oven rack in the middle position. Maple syrup or honey – perfect all-natural sweeteners that are much better for you than refined sugar. Recipe by Running with Spoons. Cover and refrigerate at least 2 hours, or overnight. Sprinkle the tops of the loaves with coarse sparkling sugar. I also love to wrap and freeze individual slices for quick pumpkin bread portions. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. Sometimes simple, classic recipes are best. Add the pumpkin, sour cream, cinnamon and nutmeg. Here's a custom formula that makes enough batter to fill up a medium loaf pan. Place vegan pumpkin bread in an airtight freezer safe storage container or ziptop bag for up to 3 months. In a large bowl, whisk together egg, pumpkin, granulated sweetener, applesauce, coconut oil, vanilla, and pumpkin pie spice. 3. 1/2 cup Pumpkin puree. I like to flavor the bread with my homemade pumpkin pie spice , a blend which contains cinnamon, freshly grated nutmeg, ginger, allspice, and cloves. Notes and tips to make this healthy pumpkin banana bread: I prefer using non-fat Greek yogurt in this recipe. (It comes in a 9×5-inch size also.) Like the banana bread, this pumpkin bread is low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself. 2 Eggs, large. Unsweetened canned pumpkin contains loads of vitamins and fiber and it’s so convenient. 5. Refrigerated. 14 ingredients. This bread is fluffy and moist and can easily be made gluten free. Once this healthy pumpkin bread comes out of the oven, you’ll hardly be able to wait before tearing into a slice. 1/2 tsp Ginger, ground. For being a “healthy recipe” this pumpkin bread is incredible. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour. This Classic Pumpkin Bread is filled with an entire can of pumpkin and lots of pumpkin pie spices! Produce. ), this guiltless bread not only tastes delicious, but is good for you too. The Greek yogurt helps keep it moist, and the honey & maple syrup help keep it sweet, without overdoing it. I hope you get to enjoy this recipe soon. Grease a 9 x 5 loaf pan with nonstick cooking spray or butter. The pumpkin Greek yogurt banana bread turned out amazingly well, having one of the best textures that I have ever had in a quick bread! Stir. Heat oven to 350°F. In large bowl, with wire whisk, combine brown sugar and egg whites. Pumpkin puree – you can’t make these muffins without pumpkin puree so grab a can or make your own. Room temperature ingredients mix better together which will result in a more coherent batter. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy). 2. You guys!! 4. Yes, that’s it! 3. 1 Banana, medium-size ripe. Recommended Tools To Make Vegan Pumpkin Bread. Move oven rack to low position so that tops of pans will be in center of oven. 2. How to make Chocolate Chip Pumpkin Bread. Instead of oil, the bread gets plenty of moisture from a mix of canned pumpkin, Greek yogurt, and water. Even after spending the time making a healthier pumpkin bread recipe I could not resist topping it with a vanilla bourbon caramel sauce! And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing. Obsessed with this spatula. However, you can use any kind of plain yogurt to make this pumpkin bread. This healthy pumpkin oat bread is naturally sweetened with honey, and is made from simple ingredients like Greek yogurt and oatmeal. 2. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened. … Instructions. How to Make Healthy Pumpkin Bread. I am looking forward to breakfasts this week especially on Halloween! Pumpkin banana bread is great for a snack, breakfast, or even dessert. This makes 3 mini loaves for me. 1. Preparation. This healthier quick bread only contains 1 tablespoon of coconut oil. Make sure all your ingredients are at room temperature. Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Bake in a greased loaf pan at 350*F. for 1 hour. Three Instead of oil, yogurt and pumpkin are used and give this bread a lighter texture while keeping it tender! Greek yogurt and vegetable oil – for softness and moisture. Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter. If using mini loaf pans, bake for about 45 minutes. Stir in raisins. This pumpkin bread recipe includes a small container of yogurt, but you can certainly sub sour cream or even apple sauce if you don’t have yogurt in your fridge. In a medium mixing bowl, whisk the yogurt and vanilla together until combined. I took the recipe a step farther by replacing the brown sugar with honey. ; In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. This lightened-up Greek Yogurt Pumpkin Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Slowly whisk in the cooled cream/pumpkin mixture and continue to whisk until combined. Made with greek yogurt (protein!) Combine wet ingredients: In a separate bowl, whisk together the egg, oil, pumpkin, both sugars and greek yogurt until combined. This is my absolute favorite loaf pan. This healthy pumpkin banana bread is a fall treat that must be on your baking list. Sweet golden raisins are the trick to sweetening the mix of pumpkin and yogurt without filling your diet with nutritionally empty sugars. Spoon the batter into the prepared pans. Whisk mixture again before pouring into the ice cream maker. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt. Pour into 2 greased 9x5x3 inch loaf pans and bake for about 1 hour. Preheat oven: To 350 degrees. I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. A perfect fall snack, breakfast, or dessert! Whisk flour, baking soda, salt, baking powder, and spices together. Combine dry ingredients: In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Vanilla extract and salt– for added flavor and to enhance flavor. The rest of the moisture comes from two things: Greek yogurt and pumpkin purée.Greek yogurt is one of my favorite ingredients in healthier baking because it provides the same moisture as extra butter or oil for a fraction of the calories, and it gives your baked goods a little protein boost too! Preheat oven to 350 F. Grease and flour two 9x5-inch loaf pans (or grease and line with parchment paper). Variation: Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg. And water: in a 9×5-inch size also. this healthier quick bread only contains tablespoon. 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