RECIPES/ Sides

Healthy No Fat Pumpkin Bread

I am so very happy to have found this recipe! I have made it twice in 4 days and may make some more tomorrow…it is THAT good. It is a vegan recipe, but it would be a keeper even if I were not vegan. It is a recipe by Happy Herbivore that has been getting lots of attention on twitter, so I am not the only one who loves it.

Back to the bread..it was super moist but had a nice crunch on the sides and bottom. Loved that. I cut the brown sugar down to 3/4 cup, that was plenty. I used almond milk. I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe. It is amazing how much cheaper a recipe is with no butter and eggs!

Pumpkin Bread Recipe

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

The Happy Herbivore Cookbook (p. 52)

Recipe Type: sides

Servings: 12

Ingredients

½ tsp baking powder
1 tsp baking soda
2 cups whole wheat flour
1-2 tbsp pumpkin pie spice I only use 1
1 tsp vanilla extract
2 tbsp pure maple syrup
1 cup brown sugar
15 oz pumpkin
¼ tsp lemon juice
¼ cup non-dairy milk

Instructions

Preheat oven to 350F. Grease or spray a standard bread pan.
Whisk non-dairy milk and lemon juice together until bubbly and set aside.
In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.
In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together.
Pour both wet mixtures into dry mixture and stir until just combined.
Pour into bread pan, using a spatula to evenly distribute and smooth out the top.
Grab a large piece of aluminum foil and make a tent over the pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

Brunch/ RECIPES/ Sides

Easy One Bowl Pumpkin Bread/Muffins

***This is a re-post from last fall. Enjoy!

I found this great recipe at Kitchen Stewardship.

I have made it TWICE this week and I really love it. It is a “dump all ingredients into one bowl in no certain order and stir” recipe, so it takes minutes to whip up. It is super moist, makes the house smell like fall, and fills up little tummy’s when they need a snack. Another great thing about this recipe is that it has a few different options to make the original recipe healthier. Love that!

Easy One Bowl Pumpkin Bread/Muffins

1 ½ c. sugar ½ t. cinnamon

2 eggs ½ t. nutmeg

¼ t. baking powder 1 2/3 c. flour

1 t. baking soda ½ c. oil

¾ t. salt ½ c. cold water

½ t. cloves 1 c. pumpkin (about half a 15 oz can)

Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.

Bread (one loaf) = 75-90 minutes
12 Muffins = 45 minutes
24 Mini muffins = 25 minutes

Cost: about $1.50 !!!

Get this…I was at my neighborhood natural market this weekend and they were selling freshly baked pumpkin bread for $7.99 a loaf! That’s just craziness!! They were skimpy little loaves, too. I walked away smiling to myself, thinking about how I can go home and whip up a generous loaf of my own pumpkin bread that would be just as healthy as theirs!

To make my loaves healthier, I cut the sugar down to a cup, and used 1 cup whole wheat flour and 2/3 cup unbleached white flour. Next time I will try honey instead of sugar and applesauce instead of oil. I also want to add some dried cranberries (got that idea from those crazy $7.00 loaves at my market:))

Easy Ways to Make It Healthy:

Level one: decrease the sugar by 1/4 or even 1/2 cup (1 c. sugar total)
Level two: use half whole wheat flour
Level three: make the “oil” melted butter or applesauce

One Bowl Pumpkin Muffins Healthy Remake

3/4 cup honey ½ t. cinnamon

2 eggs ½ t. nutmeg

¼ t. baking powder 1 2/3 c. whole wheat flour

1 t. baking soda ½ c. melted butter or coconut oil

¾ t. salt 1/4 c. cold water

½ t. cloves 1 c. pumpkin (about half a 15 oz can)

1 Tbs molasses

Baking Change:Only bake muffins for 30 minutes – honey browns faster!

Both recipes call for only a half a can of pumpkin. I wondered what to do with the other half, until I saw how quickly my family ate up the first loaf. I made a second loaf the very next day. You could double the recipe and freeze a loaf. I knew we would be home quite a bit this weekend and I love to have something yummy baking in the oven, so I made the loaves on separate days.

Oh, one more thing…make sure your spices are not dated and tired. I could not believe the difference in my 2 loaves, the first one I made with spices I know have been in my cupboard since last fall, and although the texture was awesome, I wondered, “if the spices were happy, would taste any different?” For the second loaf, I went to my market where they sell spices in bulk (you can help yourself to whatever amount you need and they charge you by weight). DO THIS IF YOU CAN, the second loaf was AMAZING! I love the buy spices in bulk option. Lately, I have been buying a small amount for whatever recipes I am going to make in the next week or two. I did this for 2 recipes that I make all the time, chili and chicken curry, and both recipes tasted like they had a makeover, when all I did was buy super fresh spices. It is very economical, and so very worth it!

Brunch/ Frugal/ HOME/ RECIPES/ Seasonal

Easy One Bowl Pumpkin Bread/Muffins

I have made this Easy One Bowl Pumpkin Bread/Muffin recipe TWICE this week and I really love it. It is a “dump all ingredients into one bowl in no certain order and stir” recipe, so it takes minutes to whip up. It is super moist, makes the house smell like fall, and fills up little tummy’s when they need a snack. Another great thing about this recipe is that it has a few different options to make the original recipe healthier. Love that!

*For the healthier version, keep reading.

Easy One Bowl Pumpkin Bread/Muffins

1 ½ c. sugar                                        ½ t. cinnamon
2 eggs                                             ½ t. nutmeg
¼ t. baking powder                           1 2/3 c. flour
1 t. baking soda                                  ½ c. oil
¾ t. salt                                                ½ c. cold water
½ t. cloves                                          1 c. pumpkin (about half a 15 oz can)

Mix all ingredients together in one bowl. Put in greased loaf pan or muffin tin. Bake at 325 degrees.

Bread (one loaf) = 75-90 minutes
12 Muffins = 45 minutes
24 Mini muffins = 25 minutes

——————–

Cost: about $1.50 !!!

I was at my neighborhood natural market this weekend and they were selling freshly baked pumpkin bread for $7.99 a loaf! That’s just craziness!! They were skimpy little loaves, too. I walked away smiling to myself, thinking about how I can go home and whip up a generous loaf of my own pumpkin bread that would be just as healthy as theirs!

——————–

Easy Ways to Make It Healthy:

Level one: decrease the sugar by 1/4 or even 1/2 cup (1 c. sugar total) or use honey
Level two: use half whole wheat flour
Level three: make the “oil” melted butter or applesauce

One Bowl Pumpkin Muffins Healthy Remake

3/4 cup honey ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder                           1 2/3 c. whole wheat flour
1 t. baking soda                                  ½ c. coconut oil
¾ t. salt                                                1/4 c.water
½ t. cloves                                          1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses

Mix all ingredients together in one bowl. Put in greased loaf pan or muffin tin. Bake at 325 degrees.

Baking Change: Only bake muffins for 30 minutes – honey browns faster!

——————–

Tip: Make sure your spices are not dated and tired. I could not believe the difference in my 2 loaves, the first one I made with spices I know have been in my cupboard since last fall, and although the texture was awesome, I wondered, “if the spices were super fresh, would taste any different?”

For the second loaf, I went to my market where they sell spices in bulk (you can help yourself to whatever amount you need and they charge you by weight). DO THIS IF YOU CAN, the second loaf was amazing! I love the buy spices in the bulk section option!

I have been buying a small amount for whatever recipes I am going to make in the next week or two. I did this for 2 recipes that I make all the time, chili and chicken curry, and both recipes tasted like they had a makeover, when all I did was buy super fresh spices. It is very economical, and so very worth it!