Pumpkin Bread

Ahhh, smell that?  Nothing smells more comforting than spicy pumpkin bread baking in the oven.  I’m so glad I decided to use the leftover pumpkin puree from the pumpkin pancakes that I made about a week ago. It was literally screaming at me to use it each time I opened the fridge.  I was on Pinterest messing around a couple of nights ago and found a pumpkin pecan bread recipe on a blog titled Bake or Break that inspired me.  I normally make a healthier version but this time I wanted to try a different recipe.

I really thought I was going to use it, but when I re-read the recipe and found that there was more butter and sugar than I was comfortable using, I chickened out.  I’ve said I don’t like greasy, overly sweet muffins, and I feel the same way about my breads.  A recipe tweak was in order, so this Pumpkin Bread recipe reflects my tweaking.  I tweaked it quite a bit, too.  I was insanely happy with the results.  I pulled out half the sugar, replacing it with buttermilk, and omitted the butter and used canola oil, which is a healthier fat (and used less fat than the recipe called for).  You can’t even tell this recipe is healthy, which is a good thing.

Here’s where I talk about my love for the pumpkin-chocolate combination.  Years ago I discovered it when, in order to make healthy pumpkin mini muffins look more like cupcakes for a preschool Halloween party, I drizzled them with a chocolate glaze.  The kids went crazy for them.  So did I.  Now, I normally make muffins or breads two ways — half plain with nuts on top and half with mini chocolate chips.  This pleases everyone!  I divide the batter in half and use mini loaf pans for bread.  Smaller pieces actually do keep me from overeating too, which is a bonus.  😆

Pumpkin Bread
 
Prep time
Cook time
Total time
 
This pumpkin bread is moist, spicy, and healthy. What more could anyone want? Add chocolate chips to make it even more indulgent, or top it with walnut pieces to get a toasty crunch.
Serves: 4 mini loaves
Ingredients
  • 1 cup all purpose flour
  • ¾ cup whole wheat white flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¾ cup packed dark brown sugar
  • ⅓ cup canola oil
  • 2 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup lowfat buttermilk
  • ¼ cup mini chocolate chips (optional)
  • ¼ cup raw walnut pieces (optional)
Instructions
  1. Preheat the oven to 350 degrees. Coat (4) mini loaf pans with cooking spray. In a medium bowl, combine flours, baking powder, baking soda, salt, and spices with a whisk.
  2. In a large bowl, whisk together the brown sugar, oil, and one of the eggs. Add the other egg and whisk well. Add the pumpkin and vanilla, whisking until well incorporated.
  3. Stir in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture just until combined.
  4. If making pumpkin bread two different ways, divide the batter in half. Add the mini chocolate chips to half of the batter and stir just until combined. Pour the batters evenly into the mini loaf pans. Sprinkle nuts over the batter without chocolate chips. Bake 30 minutes in the center rack of the oven, or until the top springs back when pressed lightly.
Notes
Substitutions/Tips

If you don't have dark brown sugar, simply use light brown or granulated sugar.

Use pecans or even pepitas on top of the bread instead of walnuts.

If you want all of your bread to have chocolate chips, don't divide the batter and use ½ cup of the mini chips instead. Same goes for the walnuts.

For muffins, bake about 15-17 minutes or until the top springs back when pressed lightly.

For a large loaf, bake 45 - 50 minutes until the top springs back when pressed lightly.
Nutrition Information
Serving size: ½ a loaf

 before

 after

Enjoy with your favorite coffee or tea!

 


 

Pumpkin Bread
 
Prep time
Cook time
Total time
 
This pumpkin bread is moist, spicy, and healthy. What more could anyone want? Add chocolate chips to make it even more indulgent, or top it with walnut pieces to get a toasty crunch.
Serves: 4 mini loaves
Ingredients
  • 1 cup all purpose flour
  • ¾ cup whole wheat white flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¾ cup packed dark brown sugar
  • ⅓ cup canola oil
  • 2 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup lowfat buttermilk
  • ¼ cup mini chocolate chips (optional)
  • ¼ cup raw walnut pieces (optional)
Instructions
  1. Preheat the oven to 350 degrees. Coat (4) mini loaf pans with cooking spray. In a medium bowl, combine flours, baking powder, baking soda, salt, and spices with a whisk.
  2. In a large bowl, whisk together the brown sugar, oil, and one of the eggs. Add the other egg and whisk well. Add the pumpkin and vanilla, whisking until well incorporated.
  3. Stir in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture just until combined.
  4. If making pumpkin bread two different ways, divide the batter in half. Add the mini chocolate chips to half of the batter and stir just until combined. Pour the batters evenly into the mini loaf pans. Sprinkle nuts over the batter without chocolate chips. Bake 30 minutes in the center rack of the oven, or until the top springs back when pressed lightly.
Notes
Substitutions/Tips

If you don't have dark brown sugar, simply use light brown or granulated sugar.

Use pecans or even pepitas on top of the bread instead of walnuts.

If you want all of your bread to have chocolate chips, don't divide the batter and use ½ cup of the mini chips instead. Same goes for the walnuts.

For muffins, bake about 15-17 minutes or until the top springs back when pressed lightly.

For a large loaf, bake 45 - 50 minutes until the top springs back when pressed lightly.
Nutrition Information
Serving size: ½ a loaf