Healthier Pumpkin Bread

Want.

I finally found the right level of healthiness in my pumpkin bread. I've experimented with a lot of recipes that tried to insert things like oats and flax seeds and they usually ended up being too dense. This one appealed to me because it uses the entire can of pumpkin (I don't understand pumpkin recipes that don't use the whole can), and also because of the low sugar content. I followed this recipe from Healthy Seasonal Recipes and the only change I made was to use 100% whole wheat flour, because it's easier than taking out and measuring more flour from a different canister. Lazy, but it turned out great.

The texture of this bread is so delicious. It's moist from the abundance of pumpkin and a little bit fluffy but not too much. I was worried that it might not be sweet enough, but the tiny bit of sweetness (combined with the chocolate chips) is just right.

I will try to resist adding flax seeds next time. This one is a winner just as it is.

The Recipe: (from Healthy Seasonal Recipes)

1 1/2 plus 3 tb whole wheat flour

2 tsp pumpkin pie spice

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tso salt

2 eggs

15 oz pumpkin puree

1/2 c canola oil

1/2 c maple syrup

2 tsp vanilla extract

3/4 chocolate chips

Combine wet and dry ingredients separately, then mix together.
Pour into bread pan.
Bake at 350 for 1 hour.

The Verdict:

Overall grade: A

Overall reason: My perfect pumpkin bread, but there's room for being more healthy!

Time to prepare: 15 minutes plus baking

Husband quote: Oops, I forgot to share it with him yet.

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