Updated: Oct 19
Just in time for the holidays 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 for days. I still love that delicious smell.
Today I'm the one whipping up those fresh baked loaves of bread and sharing the tradition with my own family and friends. While I've since put a healthier spin on those traditional recipes, you'd never miss what's missing. So whip up a loaf and enjoy a slice or two, you can thank me later.
1 & 1/2 C whole wheat flour (or sub with gluten free)
1 C pumpkin puree (not pumpkin pie filling)
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 45 minutes (or until toothpick removes from the center of the loaf clean).
Let cool at least 10min before removing loaf from the pan.
Eat and Enjoy!
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