Instructions. Preheat the oven to 325°F and set an oven rack in the middle position. This healthy pumpkin banana bread is a fall treat that must be on your baking list. Slowly whisk in the cooled cream/pumpkin mixture and continue to whisk until combined. Here's a custom formula that makes enough batter to fill up a medium loaf pan. 2. The pumpkin Greek yogurt banana bread turned out amazingly well, having one of the best textures that I have ever had in a quick bread! This healthy pumpkin oat bread is naturally sweetened with honey, and is made from simple ingredients like Greek yogurt and oatmeal. Maple syrup or honey – perfect all-natural sweeteners that are much better for you than refined sugar. Grease a 9 x 5 loaf pan with nonstick cooking spray or butter. Whisk flour, baking soda, salt, baking powder, and spices together. Preparation. 2. Unsweetened canned pumpkin contains loads of vitamins and fiber and it’s so convenient. In large bowl, with wire whisk, combine brown sugar and egg whites. ; In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy). You guys!! 5. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt. In a large bowl, whisk together egg, pumpkin, granulated sweetener, applesauce, coconut oil, vanilla, and pumpkin pie spice. 4. This bread is fluffy and moist and can easily be made gluten free. Sometimes simple, classic recipes are best. Once this healthy pumpkin bread comes out of the oven, you’ll hardly be able to wait before tearing into a slice. Bake in a greased loaf pan at 350*F. for 1 hour. Variation: Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg. Preheat oven to 350 F. Grease and flour two 9x5-inch loaf pans (or grease and line with parchment paper). Like the banana bread, this pumpkin bread is low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself. Preheat oven: To 350 degrees. Check the spice mix against your favorite pumpkin pie recipe and adjust the spices to personalize your breakfast to make you happy. Three Room temperature ingredients mix better together which will result in a more coherent batter. 1. ), this guiltless bread not only tastes delicious, but is good for you too. Whisk mixture again before pouring into the ice cream maker. Pumpkin banana bread is great for a snack, breakfast, or even dessert. This healthier quick bread only contains 1 tablespoon of coconut oil. Stir in raisins. This Classic Pumpkin Bread is filled with an entire can of pumpkin and lots of pumpkin pie spices! Even after spending the time making a healthier pumpkin bread recipe I could not resist topping it with a vanilla bourbon caramel sauce! I also love to wrap and freeze individual slices for quick pumpkin bread portions. Instead of oil, yogurt and pumpkin are used and give this bread a lighter texture while keeping it tender! Add the pumpkin, sour cream, cinnamon and nutmeg. 1/2 cup Pumpkin puree. Sweet golden raisins are the trick to sweetening the mix of pumpkin and yogurt without filling your diet with nutritionally empty sugars. Stir. 3. Vanilla extract and salt– for added flavor and to enhance flavor. Recommended Tools To Make Vegan Pumpkin Bread. Move oven rack to low position so that tops of pans will be in center of oven. 1 Banana, medium-size ripe. and no oil (thanks banana! Place vegan pumpkin bread in an airtight freezer safe storage container or ziptop bag for up to 3 months. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing. 1/2 tsp Ginger, ground. Sprinkle the tops of the loaves with coarse sparkling sugar. This lightened-up Greek Yogurt Pumpkin Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Grease two loaf pans, (8x4 or 9x5). Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Greek yogurt and vegetable oil – for softness and moisture. Spoon the batter into the prepared pans. Make sure all your ingredients are at room temperature. Pumpkin puree – you can’t make these muffins without pumpkin puree so grab a can or make your own. 14 ingredients. Heat oven to 350°F. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour. 2. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened. (It comes in a 9×5-inch size also.) Produce. If you’re a firm believer in the magic of pumpkin and spice, you may need to give this simple breakfast a try. Refrigerated. Yes, that’s it! 3. Made with greek yogurt (protein!) Instead of oil, the bread gets plenty of moisture from a mix of canned pumpkin, Greek yogurt, and water. Pour into 2 greased 9x5x3 inch loaf pans and bake for about 1 hour. Combine dry ingredients: In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and allspice. I hope you get to enjoy this recipe soon. 2 Eggs, large. … However, you can use any kind of plain yogurt to make this pumpkin bread. This pumpkin bread recipe includes a small container of yogurt, but you can certainly sub sour cream or even apple sauce if you don’t have yogurt in your fridge. Obsessed with this spatula. How to make Chocolate Chip Pumpkin Bread. I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. In another bowl, beat sugars, oil, and eggs until combined. I like to flavor the bread with my homemade pumpkin pie spice , a blend which contains cinnamon, freshly grated nutmeg, ginger, allspice, and cloves. Preheat oven to 350ºF. The rest of the moisture comes from two things: Greek yogurt and pumpkin purée.Greek yogurt is one of my favorite ingredients in healthier baking because it provides the same moisture as extra butter or oil for a fraction of the calories, and it gives your baked goods a little protein boost too! In a medium mixing bowl, whisk the yogurt and vanilla together until combined. This is my absolute favorite loaf pan. Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. Cover and refrigerate at least 2 hours, or overnight. Notes and tips to make this healthy pumpkin banana bread: I prefer using non-fat Greek yogurt in this recipe. For being a “healthy recipe” this pumpkin bread is incredible. This makes 3 mini loaves for me. How to Make Healthy Pumpkin Bread. A perfect fall snack, breakfast, or dessert! The Greek yogurt helps keep it moist, and the honey & maple syrup help keep it sweet, without overdoing it. Recipe by Running with Spoons. I took the recipe a step farther by replacing the brown sugar with honey. I am looking forward to breakfasts this week especially on Halloween! 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