Updated: Feb 22, 2019
Just in time for fall comes this delicious Skinny Pumpkin Bread recipe! As a kid I knew the seasons were changing and the holidays were on their way by the smells coming from our kitchen. It seemed every October through the end December there was an endless supply of fresh baked bread and other goodies coming out of the oven, from banana to pumpkin, gingerbread to cinnamon and everything in between! The smell of fresh baked goodness would fill the house and our mouths would start to water, prodding us to ask every parent’s favorite question, “is it ready yet?" Today I am the one whipping up those fresh baked loaves and sharing the tradition of their delectable smell, sight and taste with my own family and friends! As a nutritional health coach I have put a healthier spin on those traditional recipes, so I can still enjoy these wonderful seasonal flavors, while saving on empty ingredients.
1 1/2 C whole wheat flour (or sub with gluten free)
1 C pumpkin puree
1/2 C unsweetened applesauce
1/2 C honey
1 1/2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
Preheat oven to 375 degrees
Spray a bread pan with non-stick cooking spray and set aside
In a large mixing bowl blend pumpkin, applesauce, eggs, vanilla, and honey with a hand mixer. Stir in cinnamon, nutmeg, baking soda and mix well. Add flour 1/2 C at a time to blend well.
Pour batter into bread pan and bake for 45min (or until toothpick comes out clean).
Let cool at least 10min before removing from pan
Eat and Enjoy!