Skip to main content

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.


Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...