HEALTHY PUMPKIN BREAD
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free-check the recipe notes for details. Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Quick Bread
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Nutrition Facts : Calories 185 calories, Sugar 13.1 g, Sodium 330.4 mg, Fat 10.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 1.6 g, Protein 2.8 g, Cholesterol 46.5 mg
HONEY MAPLE PUMPKIN BREAD
Got this in my email from The Prairie Homestead today. Looks awesome!
Provided by Tina Barber
Categories Sweet Breads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat your oven to 350 degrees and grease 2-9X5" loaf pans.
- 2. In a large bowl, mix the honey, syrup, oil/butter, vanilla, and eggs together.
- 3. Mix in the pumpkin puree.
- 4. In a different bowl, combine all of the dry ingredients.
- 5. Mix the dry ingredients into the wet ingredients, and stir until everything in incorporated, but avoid overmixing.
- 6. Divide the batter between the two loaf pans, and bake for 50 - 65 minutes, or until a toothpick comes out clean.
- 7. Cool on wire racks, and fight the urge to hack off a piece while it's still hot. LOL
HONEY PUMPKIN BREAD
The honey not only lends flavor to this bread, but also draws water to the bread, keeping it moist longer! Fresh pumpkin also creates a better flavor - directions for preparing fresh pumpkin are at the bottom of this page.
Provided by oilpatchjo
Categories < 4 Hours
Time 3h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients well.
- Pour into greased 9x5 bread pan.
- Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
- Cool for 10 minutes on a wire rack, then remove from pan.
- Note:Preparing Fresh Pumpkin.
- There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
- Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.
Nutrition Facts : Calories 266, Fat 11, SaturatedFat 5.5, Cholesterol 51.3, Sodium 282.9, Carbohydrate 40.1, Fiber 0.8, Sugar 23.5, Protein 3.5
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