04 November 2009

Healthy Pumpkin Bread

I originally called this Healthy Pumpkin Cake, because it does have a full cup of sugar. However, every other ingredient is completely nutritious, so I'm calling it Bread. Plus, look at all that oatmeal. It's so hearty, it has to be bread. Cake is light and airy, but this is dense and full of more good than bad. Everyone agree? OK. Let's get on with it.Healthy Pumpkin Bread (printable recipe)

3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
1 cup pumpkin puree
2/3 cup regular oats (quick oats will work fine, if it's what you have, but the bread won't be quite so hearty)

This recipe will make enough to fill one 8x8 pan, three mini loaf pans, or 3 dozen mini muffins. Times for these three options are given below. Note: if you use paper liners for your muffins, the bread will stick to the paper unless muffins are cooled completely.
  • Preheat oven to 375°. Grease desired pan(s).
  • Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
  • Beat eggs and sugar in a large bowl until thoroughly combined.
  • Stir in pumpkin, then flour mixture, then oats.
  • Pour into pan(s).
  • Bake as directed below, or until the top of the bread springs back when touched.
  • Cool 10 minutes; remove from pan if desired; cool completely.
Baking times:
8x8 pan = 25-30 minutes
3 mini loaves = 20-25 minutes
Mini muffins = 10-15 minutes
(Ovens may vary; your bread may need less or more time.)

This bread is so yummy on its own, I don't add anything to it. I tried it with pumpkin butter (as shown above), but I honestly like it better plain. You could top it with whipped cream or cream cheese frosting to make it a semi-healthy dessert. Let me know if you try it that way.

ETA: I tried it with the cream cheese frosting and it was very good.

The mini loaves are excellent to freeze for gifts. We gave them out to the neighbors a few Christmases ago. The recipe is easy to double, if needed.


Sewing Princess said...

I made it yesterday and it tastes great! I even used real pumpkin puree. thanks for the recipe

Kathy Hardison said...

I'm making this recipe for the 2nd time today. It was so hearty and yummy. I used real pumpkin and substituted the sugar with 1/2 cup honey and some pureed dates. So good! Thanks!

Marisa said...

Ooh, great substitutions, Kathy! Thanks for letting me know!

Mrs. Amy said...

Just wanted to say I have made these many times now and LOVE them as a base for other yummy stuff! I've added cranberries, nuts, raisins, chocolate chips, apples, and combination of all of the above! The bread texture is perfect for holding it all together! Yum!

Related Posts Plugin for WordPress, Blogger...