PUMPKIN BREAD
With loads of healthy ingredient substitutions, this recipe for the finest Healthy Pumpkin Bread ever is full of fall flavors. You may make this yogurt-based pumpkin bread with or without chocolate chips.
Yield: 1
Cost: 5,76
Equipment
- 4.5 x 8.5-inch bread pan
- Cooking Spray
Materials
WET INGREDIENTS
- ▢1 cup canned pumpkin Note 1
- ▢1/2 cup vanilla Greek yogurt Note 2
- ▢1 large egg
- ▢1 teaspoon vanilla extract
- ▢1/3 cup melted coconut oil Note 3
- ▢3/4 cup light brown sugar lightly packed
- DRY INGREDIENTS
DRY INGREDIENTS
- ▢1 teaspoon baking soda
- ▢1/4 teaspoon fine sea salt
- ▢2 teaspoons ground cinnamon
- ▢1 teaspoon pumpkin pie spice Note 4
- ▢1/2 teaspoon ground nutmeg
- ▢1 cup flour all-purpose white or white-whole wheat (avoid regular whole wheat)
- ▢1/2 cup oat flour blended up oats
- ▢1/2 cup dark chocolate chips or chopped nuts optional
Instructions
- Set the oven's temperature to 350°F, or 175°C. Lightly flour and grease a 4.5 x 8.5-inch bread pan. Put away.
- MINERAL SUCCULENTS: All wet ingredients should be carefully blended and smoothed out in a big basin.
- produce OAT FLOUR: Grind quick or old-fashioned oats into a fine powder (that looks like flour) to produce oat flour. Blend and then measure out the needed amount.
- DRY INGREDIENTS: Combine all of the dry ingredients in a separate bowl. Add the nuts or chocolate chips now and mix them in.
- COMBINE: Stirring until just combined, gradually add the dry ingredients to the wet mixture. To keep the bread from being too dense, don't overmix.
- BAKE: Transfer the mixture into the ready pan. Preferable: For a crispy crust, sprinkle 2 tablespoons of brown sugar on top! For 40–55 minutes, bake. A fork or toothpick inserted into the center should come out clean or with moist crumbs when the food is done. Cover the bread with foil if the top begins to brown too soon.
- STORAGE: After 10 minutes in the pan, move the bread to a wire cooling rack. Before slicing, let the bread cool fully to prevent crumbling. For two to three days, keep wrapped individual slices refrigerated in an airtight container. Individual slices can be wrapped and frozen for extended storage. Microwave a frozen piece for 10 to 15 seconds to enjoy.
Notes
Note 1: pumpkin: make sure you use puree from a can, not pumpkin pie filling. Don't use the whole can of pumpkin; just one cup will do. Select a premium, slightly thickened pumpkin puree for best results.
Note 2: Yogurt: Make sure you use Greek yogurt instead of ordinary yogurt.
Note 3: Oil After the coconut oil has melted, measure out 1/3 cup. Make sure the coconut oil has cooled to room temperature before combining it with the remaining ingredients. Clumps might occur if the temperature is too high.
Note 4: Pumpkin Pie Spice: Warming spices make up this combination. Many grocery shops have it in the spice area, or you can make your own with our recipe for Pumpkin Pie Spice.
Note 2: Yogurt: Make sure you use Greek yogurt instead of ordinary yogurt.
Note 3: Oil After the coconut oil has melted, measure out 1/3 cup. Make sure the coconut oil has cooled to room temperature before combining it with the remaining ingredients. Clumps might occur if the temperature is too high.
Note 4: Pumpkin Pie Spice: Warming spices make up this combination. Many grocery shops have it in the spice area, or you can make your own with our recipe for Pumpkin Pie Spice.