Healthy Pumpkin Bread Simple and Delicious Recipe

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- 1 cup canned pumpkin puree - 1/2 cup Greek yogurt - 1/4 cup honey or maple syrup - 1/4 cup coconut oil, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans - 1/2 cup dark chocolate chips When I make healthy pumpkin bread, I love using canned pumpkin puree. It adds moisture and flavor. Greek yogurt replaces some fat while adding protein. You can use honey or maple syrup as sweeteners. Coconut oil makes the bread rich and tasty. Eggs help bind everything together, and vanilla adds warmth. For dry ingredients, I choose whole wheat flour. It brings fiber and nutrients. Baking powder and baking soda help the bread rise. I mix in spices like cinnamon, nutmeg, and ginger for lovely fall flavors. A little salt balances the sweetness. If you want to boost texture, add walnuts or pecans. Dark chocolate chips can give a sweet surprise. These add-ins make the bread even more fun and delicious! - Preheat to 350°F (175°C) - Prepare a 9x5-inch loaf pan Start by preheating your oven to 350°F (175°C). This step is very important for even baking. While it heats up, grab a 9x5-inch loaf pan. You can grease it with a little butter or use non-stick spray. For easy removal, consider lining it with parchment paper. - Combine pumpkin puree, Greek yogurt, honey/maple syrup, coconut oil, eggs, and vanilla - Whisk until smooth In a large bowl, mix the canned pumpkin puree with Greek yogurt. Add in honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Use a whisk to blend these ingredients until you have a smooth mixture. This will create a creamy base for your bread. - Sift together whole wheat flour, baking powder, and spices - Avoid lumps In another bowl, sift together whole wheat flour, baking powder, baking soda, and spices like cinnamon, nutmeg, and ginger. Sifting helps to break up lumps and mix the dry ingredients evenly. This will ensure your bread rises nicely. - Gradually add dry mixture to wet ingredients - Stir gently to combine Now, slowly add the dry mixture to the wet ingredients. Use a spatula or wooden spoon to stir gently. Mix until just combined. It’s okay if you see some flour streaks; do not overmix. This keeps the bread light and fluffy. - Fold in optional nuts and chocolate chips If you want more texture, gently fold in the chopped walnuts or pecans and dark chocolate chips. These add a nice crunch and flavor. You can skip this step if you prefer plain bread. - Pour batter into prepared pan and smooth top - Bake for 50-60 minutes - Cool before slicing Pour the batter into the prepared pan. Use a spatula to smooth the top. Now, place the pan in the oven and bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy the wonderful aroma as it fills your kitchen! - Use 1/4 cup applesauce instead of coconut oil for lower fat. - Replace some sugar with extra maple syrup or honey to cut sweetness. - Remember, do not overmix. This keeps your bread fluffy and light. - Use fresh spices like cinnamon and nutmeg for a stronger flavor. - Dust the top with powdered sugar for a nice touch. - Serve slices with Greek yogurt or cream cheese for extra creaminess. {{image_4}} You can make this bread gluten-free easily. Just swap out whole wheat flour for a gluten-free blend. This change keeps the bread moist and tasty. You can find gluten-free flour blends at most stores. Look for one that has xanthan gum or use a bit of it to help with texture. Want a vegan version? It’s simple! Replace the two eggs with a flaxseed egg or a chia seed egg. To make one egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit for about five minutes to thicken. You can also use plant-based yogurt instead of Greek yogurt. For sweetening, go for maple syrup or agave nectar. This way, you’ll keep the bread delicious and plant-based. You can get creative with flavors in your pumpkin bread! Try adding dried fruits like cranberries or cherries for a sweet twist. They add a nice chewiness. You can also mix in different spices or extracts. Almond extract or a pinch of clove can add depth to the flavor. Get playful with your spices! Each change makes the bread uniquely yours. You can keep your pumpkin bread at room temperature for up to two days. Just place it in a bag or cover it with a clean cloth. This way, it stays soft and fresh. If you want it to last longer, put it in the fridge. This helps maintain its taste and moisture for about a week. If you have extra slices, freezing is a great idea. Wrap each slice in plastic wrap. Then, place them in a freezer bag. This keeps them safe from freezer burn. When you're ready to eat, just thaw them. You can do this in the fridge overnight or leave them out at room temperature for a few hours. To enjoy your pumpkin bread warm, you can reheat it in the oven or microwave. If using the oven, set it to 350°F (175°C) and warm the slices for about 10 minutes. In the microwave, heat each slice for 15 to 20 seconds. This will give you that fresh-baked taste again. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. Make sure to measure out one cup for your recipe. Fresh pumpkin can add a lovely flavor to your bread. Just note that it may have more water than canned. If the batter seems too wet, you can add a bit more flour. If you don’t have Greek yogurt, you can use sour cream. It gives a creamy texture. Dairy-free yogurt is also a good choice. It works well if you want a vegan option. Just choose a plain flavor to keep the taste balanced. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. You can also look for a golden brown top. The sides should pull away slightly from the pan. You can store healthy pumpkin bread at room temperature for up to two days. Keep it in an airtight container to keep it fresh. If you want to keep it longer, refrigerate it. It can last up to a week in the fridge. For best results, wrap it tightly and freeze it. It stays good for up to three months frozen. Healthy pumpkin bread is easy to make and fun to eat. You learned about the key ingredients like pumpkin puree and Greek yogurt. I shared step-by-step instructions to guide you from mixing to baking. Tips for texture and healthy swaps help make your bread even better. You can also explore variations for gluten-free or vegan options. Overall, this recipe fits into a balanced diet and offers delicious flavors. Enjoy your baking and the tasty results!

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If you’re craving a cozy treat that’s also healthy, look no further! My Healthy Pumpkin Bread is simple to make, delicious, and sure to please. With wholesome ingredients like pumpkin puree and Greek yogurt, this bread packs flavor without the guilt. Plus, I’ll share tips to boost its texture and taste, along with fun ways to switch it up. Ready to bake? Let’s dive into this tasty recipe!

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Ingredients

Main Ingredients for Healthy Pumpkin Bread

– 1 cup canned pumpkin puree

– 1/2 cup Greek yogurt

– 1/4 cup honey or maple syrup

– 1/4 cup coconut oil, melted

– 2 large eggs

– 1 teaspoon vanilla extract

Dry Ingredients

– 1 1/2 cups whole wheat flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

Optional Add-ins

– 1/2 cup chopped walnuts or pecans

– 1/2 cup dark chocolate chips

When I make healthy pumpkin bread, I love using canned pumpkin puree. It adds moisture and flavor. Greek yogurt replaces some fat while adding protein. You can use honey or maple syrup as sweeteners. Coconut oil makes the bread rich and tasty. Eggs help bind everything together, and vanilla adds warmth.

For dry ingredients, I choose whole wheat flour. It brings fiber and nutrients. Baking powder and baking soda help the bread rise. I mix in spices like cinnamon, nutmeg, and ginger for lovely fall flavors. A little salt balances the sweetness.

If you want to boost texture, add walnuts or pecans. Dark chocolate chips can give a sweet surprise. These add-ins make the bread even more fun and delicious!

Step-by-Step Instructions

Preheating and Preparing the Oven

– Preheat to 350°F (175°C)

– Prepare a 9×5-inch loaf pan

Start by preheating your oven to 350°F (175°C). This step is very important for even baking. While it heats up, grab a 9×5-inch loaf pan. You can grease it with a little butter or use non-stick spray. For easy removal, consider lining it with parchment paper.

Mixing Wet Ingredients

– Combine pumpkin puree, Greek yogurt, honey/maple syrup, coconut oil, eggs, and vanilla

– Whisk until smooth

In a large bowl, mix the canned pumpkin puree with Greek yogurt. Add in honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Use a whisk to blend these ingredients until you have a smooth mixture. This will create a creamy base for your bread.

Combining Dry Ingredients

– Sift together whole wheat flour, baking powder, and spices

– Avoid lumps

In another bowl, sift together whole wheat flour, baking powder, baking soda, and spices like cinnamon, nutmeg, and ginger. Sifting helps to break up lumps and mix the dry ingredients evenly. This will ensure your bread rises nicely.

Mixing Wet and Dry Ingredients

– Gradually add dry mixture to wet ingredients

– Stir gently to combine

Now, slowly add the dry mixture to the wet ingredients. Use a spatula or wooden spoon to stir gently. Mix until just combined. It’s okay if you see some flour streaks; do not overmix. This keeps the bread light and fluffy.

Adding Texture

– Fold in optional nuts and chocolate chips

If you want more texture, gently fold in the chopped walnuts or pecans and dark chocolate chips. These add a nice crunch and flavor. You can skip this step if you prefer plain bread.

Baking

– Pour batter into prepared pan and smooth top

– Bake for 50-60 minutes

– Cool before slicing

Pour the batter into the prepared pan. Use a spatula to smooth the top. Now, place the pan in the oven and bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy the wonderful aroma as it fills your kitchen!

Tips & Tricks

Healthier Substitutions

– Use 1/4 cup applesauce instead of coconut oil for lower fat.

– Replace some sugar with extra maple syrup or honey to cut sweetness.

Perfecting Texture

– Remember, do not overmix. This keeps your bread fluffy and light.

– Use fresh spices like cinnamon and nutmeg for a stronger flavor.

Presentation Ideas

– Dust the top with powdered sugar for a nice touch.

– Serve slices with Greek yogurt or cream cheese for extra creaminess.

Variations

Gluten-Free Option

You can make this bread gluten-free easily. Just swap out whole wheat flour for a gluten-free blend. This change keeps the bread moist and tasty. You can find gluten-free flour blends at most stores. Look for one that has xanthan gum or use a bit of it to help with texture.

Vegan Version

Want a vegan version? It’s simple! Replace the two eggs with a flaxseed egg or a chia seed egg. To make one egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit for about five minutes to thicken. You can also use plant-based yogurt instead of Greek yogurt. For sweetening, go for maple syrup or agave nectar. This way, you’ll keep the bread delicious and plant-based.

Flavor Variations

You can get creative with flavors in your pumpkin bread! Try adding dried fruits like cranberries or cherries for a sweet twist. They add a nice chewiness. You can also mix in different spices or extracts. Almond extract or a pinch of clove can add depth to the flavor. Get playful with your spices! Each change makes the bread uniquely yours.

Storage Info

How to Store

You can keep your pumpkin bread at room temperature for up to two days. Just place it in a bag or cover it with a clean cloth. This way, it stays soft and fresh. If you want it to last longer, put it in the fridge. This helps maintain its taste and moisture for about a week.

Freezing Tips

If you have extra slices, freezing is a great idea. Wrap each slice in plastic wrap. Then, place them in a freezer bag. This keeps them safe from freezer burn. When you’re ready to eat, just thaw them. You can do this in the fridge overnight or leave them out at room temperature for a few hours.

Reheating Instructions

To enjoy your pumpkin bread warm, you can reheat it in the oven or microwave. If using the oven, set it to 350°F (175°C) and warm the slices for about 10 minutes. In the microwave, heat each slice for 15 to 20 seconds. This will give you that fresh-baked taste again.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. Make sure to measure out one cup for your recipe. Fresh pumpkin can add a lovely flavor to your bread. Just note that it may have more water than canned. If the batter seems too wet, you can add a bit more flour.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, you can use sour cream. It gives a creamy texture. Dairy-free yogurt is also a good choice. It works well if you want a vegan option. Just choose a plain flavor to keep the taste balanced.

How do I know the bread is done baking?

To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. You can also look for a golden brown top. The sides should pull away slightly from the pan.

How long can I store healthy pumpkin bread?

You can store healthy pumpkin bread at room temperature for up to two days. Keep it in an airtight container to keep it fresh. If you want to keep it longer, refrigerate it. It can last up to a week in the fridge. For best results, wrap it tightly and freeze it. It stays good for up to three months frozen.

Healthy pumpkin bread is easy to make and fun to eat. You learned about the key ingredients like pumpkin puree and Greek yogurt. I shared step-by-step instructions to guide you from mixing to baking. Tips for texture and healthy swaps help make your bread even better. You can also explore variations for gluten-free or vegan options.

Overall, this recipe fits into a balanced diet and offers delicious flavors. Enjoy your baking and the tasty results!

- 1 cup canned pumpkin puree - 1/2 cup Greek yogurt - 1/4 cup honey or maple syrup - 1/4 cup coconut oil, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans - 1/2 cup dark chocolate chips When I make healthy pumpkin bread, I love using canned pumpkin puree. It adds moisture and flavor. Greek yogurt replaces some fat while adding protein. You can use honey or maple syrup as sweeteners. Coconut oil makes the bread rich and tasty. Eggs help bind everything together, and vanilla adds warmth. For dry ingredients, I choose whole wheat flour. It brings fiber and nutrients. Baking powder and baking soda help the bread rise. I mix in spices like cinnamon, nutmeg, and ginger for lovely fall flavors. A little salt balances the sweetness. If you want to boost texture, add walnuts or pecans. Dark chocolate chips can give a sweet surprise. These add-ins make the bread even more fun and delicious! - Preheat to 350°F (175°C) - Prepare a 9x5-inch loaf pan Start by preheating your oven to 350°F (175°C). This step is very important for even baking. While it heats up, grab a 9x5-inch loaf pan. You can grease it with a little butter or use non-stick spray. For easy removal, consider lining it with parchment paper. - Combine pumpkin puree, Greek yogurt, honey/maple syrup, coconut oil, eggs, and vanilla - Whisk until smooth In a large bowl, mix the canned pumpkin puree with Greek yogurt. Add in honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Use a whisk to blend these ingredients until you have a smooth mixture. This will create a creamy base for your bread. - Sift together whole wheat flour, baking powder, and spices - Avoid lumps In another bowl, sift together whole wheat flour, baking powder, baking soda, and spices like cinnamon, nutmeg, and ginger. Sifting helps to break up lumps and mix the dry ingredients evenly. This will ensure your bread rises nicely. - Gradually add dry mixture to wet ingredients - Stir gently to combine Now, slowly add the dry mixture to the wet ingredients. Use a spatula or wooden spoon to stir gently. Mix until just combined. It’s okay if you see some flour streaks; do not overmix. This keeps the bread light and fluffy. - Fold in optional nuts and chocolate chips If you want more texture, gently fold in the chopped walnuts or pecans and dark chocolate chips. These add a nice crunch and flavor. You can skip this step if you prefer plain bread. - Pour batter into prepared pan and smooth top - Bake for 50-60 minutes - Cool before slicing Pour the batter into the prepared pan. Use a spatula to smooth the top. Now, place the pan in the oven and bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy the wonderful aroma as it fills your kitchen! - Use 1/4 cup applesauce instead of coconut oil for lower fat. - Replace some sugar with extra maple syrup or honey to cut sweetness. - Remember, do not overmix. This keeps your bread fluffy and light. - Use fresh spices like cinnamon and nutmeg for a stronger flavor. - Dust the top with powdered sugar for a nice touch. - Serve slices with Greek yogurt or cream cheese for extra creaminess. {{image_4}} You can make this bread gluten-free easily. Just swap out whole wheat flour for a gluten-free blend. This change keeps the bread moist and tasty. You can find gluten-free flour blends at most stores. Look for one that has xanthan gum or use a bit of it to help with texture. Want a vegan version? It’s simple! Replace the two eggs with a flaxseed egg or a chia seed egg. To make one egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit for about five minutes to thicken. You can also use plant-based yogurt instead of Greek yogurt. For sweetening, go for maple syrup or agave nectar. This way, you’ll keep the bread delicious and plant-based. You can get creative with flavors in your pumpkin bread! Try adding dried fruits like cranberries or cherries for a sweet twist. They add a nice chewiness. You can also mix in different spices or extracts. Almond extract or a pinch of clove can add depth to the flavor. Get playful with your spices! Each change makes the bread uniquely yours. You can keep your pumpkin bread at room temperature for up to two days. Just place it in a bag or cover it with a clean cloth. This way, it stays soft and fresh. If you want it to last longer, put it in the fridge. This helps maintain its taste and moisture for about a week. If you have extra slices, freezing is a great idea. Wrap each slice in plastic wrap. Then, place them in a freezer bag. This keeps them safe from freezer burn. When you're ready to eat, just thaw them. You can do this in the fridge overnight or leave them out at room temperature for a few hours. To enjoy your pumpkin bread warm, you can reheat it in the oven or microwave. If using the oven, set it to 350°F (175°C) and warm the slices for about 10 minutes. In the microwave, heat each slice for 15 to 20 seconds. This will give you that fresh-baked taste again. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. Make sure to measure out one cup for your recipe. Fresh pumpkin can add a lovely flavor to your bread. Just note that it may have more water than canned. If the batter seems too wet, you can add a bit more flour. If you don’t have Greek yogurt, you can use sour cream. It gives a creamy texture. Dairy-free yogurt is also a good choice. It works well if you want a vegan option. Just choose a plain flavor to keep the taste balanced. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. You can also look for a golden brown top. The sides should pull away slightly from the pan. You can store healthy pumpkin bread at room temperature for up to two days. Keep it in an airtight container to keep it fresh. If you want to keep it longer, refrigerate it. It can last up to a week in the fridge. For best results, wrap it tightly and freeze it. It stays good for up to three months frozen. Healthy pumpkin bread is easy to make and fun to eat. You learned about the key ingredients like pumpkin puree and Greek yogurt. I shared step-by-step instructions to guide you from mixing to baking. Tips for texture and healthy swaps help make your bread even better. You can also explore variations for gluten-free or vegan options. Overall, this recipe fits into a balanced diet and offers delicious flavors. Enjoy your baking and the tasty results!

Healthy Pumpkin Bread

Bring the flavors of fall into your kitchen with this delightful Autumn Bliss Pumpkin Bread recipe. Made with wholesome ingredients like pumpkin puree, Greek yogurt, and warm spices, this bread is perfect for cozy mornings or dessert. With optional walnuts and dark chocolate chips for a tasty twist, you won't want to miss this! Click through to discover how to bake this delicious treat and savor the essence of autumn.
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup Greek yogurt

1/4 cup honey or maple syrup

1/4 cup coconut oil, melted

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional for added indulgence)

Instructions
 

Preheat your Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly with butter or non-stick spray, or line it with parchment paper for easy removal after baking.

    Mix Wet Ingredients: In a large mixing bowl, add the canned pumpkin puree, Greek yogurt, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Use a whisk to combine these ingredients thoroughly until the mixture is smooth and homogenous.

      Combine Dry Ingredients: In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This will ensure an even distribution of the dry ingredients and help to avoid any lumps.

        Incorporate Ingredients: Gradually pour the dry mixture into the bowl with the wet ingredients. Stir gently using a spatula or wooden spoon until the mixture is just combined. Take care not to overmix; a few small flour streaks are perfectly fine.

          Add Texture: If you're opting for extra texture and flavor, gently fold in the chopped walnuts or pecans along with the dark chocolate chips at this stage. These will add delightful crunch and richness to your bread.

            Transfer Batter: Pour the batter into the prepared loaf pan, ensuring it is spread evenly. Use a spatula to smooth the top if necessary.

              Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.

                Cool the Bread: Once baked, carefully remove the bread from the oven. Allow it to cool in the pan for approximately 10 minutes. Then, gently transfer it to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices

                    - Presentation Tips: For a delightful serving experience, slice the warm pumpkin bread and dust it lightly with powdered sugar. Consider adding a dollop of Greek yogurt on the side for creaminess. For an extra fall touch, garnish with a few pumpkin seeds or a sprinkle of cinnamon on top. Enjoy the cozy autumn vibes!

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