HEALTHY PUMPKIN BREAD
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free-check the recipe notes for details. Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Quick Bread
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Nutrition Facts : Calories 185 calories, Sugar 13.1 g, Sodium 330.4 mg, Fat 10.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 1.6 g, Protein 2.8 g, Cholesterol 46.5 mg
PUMPKIN BREAD WITH MAPLE SYRUP GLAZE
This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! -Jaleen Burkholder, Waterloo, New York
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.
Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 291mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BREAD WITH SPELT FLOUR AND MAPLE SYRUP
Healthy pumpkin bread made with a sprouted spelt flour and maple syrup. It's lightly sweet, perfectly moist and full of warm spices. Dairy-free, refined sugar-free, easily gluten-free and vegan.
Provided by [email protected]
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F. Line an 8×4 inch loaf pan with parchment paper or grease lighting with oil.
- In a large mixing bowl, add the pelt flour, baking powder, salt and spices. Mix to combine. In a separate bowl, add the pumpkin, maple syrup, almond milk, oil, egg and vanilla. Whisk together until completely smooth. Add the wet ingredients to the dry and mix together until just combined. Careful not to over mix.
- Pour the batter into the loaf pan. Place in the oven for 45-50 minutes. Let sit for 10 minutes before moving to a cooling rack. Allow to fully cool before slicing.
- Store on the counter for 3 days or in the fridge for 5 days.
PUMPKIN SPELT MUFFINS
Spelt is an ancient grain that is easier to digest than flour. These little muffins are not dense, the texture resembles a light cake. Baking time will vary depending your oven so start checking these at 18 minutes.
Provided by Bren
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a bowl; mix well. Add maple syrup, melted butter, and eggs; mix until all ingredients are incorporated. Add pumpkin puree and stir briefly; do not overmix. Fold in raisins. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.1 g, Cholesterol 44.6 mg, Fat 6.6 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 311 mg, Sugar 11.1 g
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