November Pumpkin Bread

This is the second pumpkin bread recipe I tested + perfected. Personally, I think it tastes waaay better than the October one. It definitely needed to be sweeter but remain clean + healthy. The first order of business in making any recipe healthier than the store bought varieties, is to use wholesome, clean-eating ingredients. No refined, no artificial… none of that — real + healthy stuff only 🙂

This recipe begins with whole wheat flour mixed with your usual baking soda, baking powder, salt, + the dynamic duo of spices: cinnamon + ginger. This recipe contains only 1 tablespoon of coconut oil. The rest of its moisture comes from two things: greek yogurt + pumpkin purée. Make sure you are using pumpkin purée, NOT pumpkin pie filling! I know this sounds silly but it is an easy mistake to make — you do not want pumpkin pie filling; it contains extra spices + refined sugar. No thanks. Pumpkin purée adds to the loaf’s tender texture + really brings out the tasteful fall flavor.

Pumpkin Bread.JPG

Oh, + obviously do not forget the chocolate chips! I usually buy the mini chocolate chips because their smaller size ensures that every bite contains a morsel of chocolate – who doesn’t want a little chocolate in every bite? 😉

November Pumpkin Bread

  • Servings: 12
  • Difficulty: Easy
  • Print

You Will Need //

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tbsp coconut oil, melted
  • 2 large egg whites
  • 1 ½ tsp vanilla extract
  • 1 cup pumpkin purée
  • ¼ cup plain nonfat Greek yogurt
  • ⅓ cup pure maple syrup
  • ¼ cup skim milk
  • 3 tbsp miniature chocolate chips

Instructions //

  1. Preheat your oven to 350°F, + coat your 9×5” loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, + salt. In a separate bowl, whisk together the coconut oil, egg whites, + vanilla. Stir in the pumpkin purée + Greek yogurt, mixing until no large lumps remain. Add the maple syrup + stir. Alternate between adding the flour mixture + milk, beginning + ending with the flour mixture, + stirring until well-mixed. Stir in 2 ½ tablespoons of chocolate chips.
  3. Spread the batter into the prepared pan. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for at about 15 minutes before carefully transferring onto a wire rack.

Notes from the Baker:

*You may substitute skim milk with whatever milk your heart desires — almond, coconut, soy, etc.
*You may substitute the pure maple syrup with Honey. You may also substitute it with ⅓ cup of brown sugar + an additional 3 tablespoons of milk — however, the loaf would no longer be clean-eating friendly.
*You could substitute chocolate chips for cinnamon or pumpkin chips if you have them or all three + distribute them evenly.

 

Nutrition Information:

This nutrition label was calculated based on all of the ingredients listed in my original recipe above. If you made any substitutions, this label is subject to change:

november-pumpkin-bread3.jpg

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