I’m on Thanksgiving break and wanted something that I didn’t have to feel guilty about eating. I know that for the rest of the week, my family and I will pretty much be indulging! And since many of you know, I am obsessed with pumpkin; I wanted to create a healthier version of pumpkin bread. My recipe does not contain a lot of fat and has less sugar. I replaced a lot of the fat with unsweetened apple sauce and Greek yogurt (this gives it the moisture). My recipe contains some brown sugar, but some of the sweetness also comes from the apple sauce and a touch of organic honey. It’s also made with organic whole wheat flour. Feel free to add a glaze if you wish. I love this bread with just a dab of butter…it is bread after all, not cake (wink, wink). My family really enjoyed these fall flavors and says it tastes even better since Thanksgiving is just around the corner!
Health Tips: kidney-friendly, kid-friendly, lower fat
- 2 cups whole wheat flour
- ½ cup brown sugar (not packed)
- ½ tsp salt
- 1 tsp baking soda (not baking powder)
- 2-3 tsp pumpkin pie spice (depends on how spicy you like it)
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 TBS honey
- 2 eggs
- 1/3 cup vanilla almond milk
- ¼ cup unsweetened apple sauce
- ¼ cup Greek yogurt (o% or 2%)
- 1 tsp vanilla extract
- 2 TBS melted butter
- Cooking spray
- ¼ walnuts (optional)
- Preheat the oven to 350. Spray a loaf pan with cooking spray.
- Mix the dry ingredients in a big bowl (flour, brown sugar, salt, baking soda, pumpkin pie spice)
- In a separate bowl, mix the wet ingredients (puree, honey, eggs, milk, apple sauce, yogurt, vanilla, butter)
- Make a well in the center of the dry ingredients and pour the wet ingredients into the middle.
- Stir to combine, but do not over mix. Fold in walnuts, if using. Batter will be thick.
- Pour batter into prepared loaf pan and bake for 50 minutes or until an inserted toothpick comes out clean.