Healthy Pumpkin Bread
Perfect for Fall or with a cup of coffee anytime
No guilt. No added sugar. Apple sauce instead of butter.
Breakfast. Snack. Dessert.
1/2 (15 ounce) can pumpkin puree
2 eggs (or 1 mashed ripe banana or 1 cup yogurt)
1/4 cup coconut oil
1/4 cup unsweetened apple sauce
1/3 cup water
1/2 cup stevia
1-3/4 cups wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 tsp vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup golden raisins
- Preheat oven to 350 degrees F. Apply non stick spray on pumpkin shaped pan or loaf pan
- In a large bowl, mix together pumpkin puree, eggs, oil, apple sauce, vanilla, water and stevia until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
- Bake for about 45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I love to serve this with a protein rich Greek Yogurt or little 10 calorie whipped cream on top or a side of apple sauce sprinkled with cinnamon. Fresh raspberries are a juicy treat on top, too!
I made this bread for my kids for Halloween and they loved it!