It’s pumpkin bread time

Feels like fall already and I can’t stop thinking about….pumpkins (and cinnamon)!

I love pumpkin everything, from its seeds to pumpkin ale, but I also love it for its great health benefits. It shares the same antioxidant beta carotene (which gets converted to Vit A), as its orange friends sweet potatoes and carrots. It’s great for your eyes and also for maintaining pretty skin. 1 cup of pumpkin puree is about 80 calories, and packs in 7g of fiber.

One of my favorite things to do is to experiment with recipes and figure out ways to make them healthier but still tasty and close to the real deal. And so since it’s fall, I decided to try this on pumpkin bread.

I managed to get away with ZERO ADDED SUGAR in this recipe (except for chocolate chips), just 2 tablespoons of butter for the entire recipe, which makes two 9×5 loaf pans, and also packed in applesauce, banana, zucchini, and pumpkin.

I adapted this recipe for Zucchini Pumpkin bread from the great Cookie named Desire

Here goes..

Pumpkin Zucchini Banana Bread 

Yields: two 9 x 5 loaf pans (24 slices)

Time: 20 minute prep, 45 minutes bake

Ingredients

1 cup pumpkin puree

1 1/2 cups shredded zucchini

3 eggs

1 cup unsweetened applesauce

1 banana

2 tablespoons unsalted butter

1 tablespoon vanilla extract

2 cups whole wheat flour

1 cup all purpose flour

1 1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon pumpkin pie spice (ginger, cinnamon, nutmeg, allspice)

1 1/2 teaspoon cinnamon

1 cup dark chocolate chips

Directions:

  1. Preheat the oven to 350 degrees
  2. Grease 9×5 loaf pans.
  3. In a large bowl, mix the pumpkin, zucchini, banana, eggs, applesauce, butter, and vanilla together (wet ingredients)
  4. In a separate medium bowl, mix together the flours, baking soda, baking powder, salt, pumpkin pie spice and cinnamon together (dry ingredients)
  5. Slowly add the flour mixture to the wet ingredients and mix until just combined.
  6. Fold chocolate chips in.
  7. Pour into the loaf pan and bake for 40-45 minutes

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2014-09-15 21.57.05

Nutrition Info per slice (approx): 120 calories, 22g carb, 7g sugar, 3g fiber, 4g protein

The pumpkin bread turned out surprisingly tasty and moist with the perfect amount of sweet. The chocolate chips definitely brought enough “sweet” to the bread.

Have you tried to modify a recipe to make it healthier? What is your favorite pumpkin-related item to have in the fall?

Happy Fall Baking,

Joanna

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5 thoughts on “It’s pumpkin bread time

  1. cookienameddesire says:

    Oh, YUM! This is so awesome. I love that you didn’t use any sugar at all. Plus, with the applesauce and banana, this is basically a salad in bread form which means I can eat half the loaf guilt-free, right? 😉

    Like

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