I hope everyone has had a great weekend so far! Ours has been pretty low key, which is fine by me!
I wanted to pop in real quick tonight to share a quick recipe that I tested out today. I had a random hankering for some pumpkin bread so I went to the store to pick up some items to whip up a loaf! While this isn't 100% clean, I definitely made some substitutions to lighten it up!
Lightened up Pumpkin Bread
- 1 1/2 cups pumpkin puree
- 1 1/4 cups whole wheat flour
- 3/4 cup sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp unsweetened apple sauce
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- baking spray
- pumpkin seeds
Preheat oven to 350°. Spray a 9x5 loaf pan with baking spray.
In a medium bowl, add flour, sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon and salt. Mix until just combined with a wire whisk. Set aside.
In a large bowl mix apple sauce, egg whites, pumpkin puree and vanilla extract; beat on medium until the mixture is combined and thick.
Add the flour mixture and blend on low speed until just combined. Be careful not to over mix!
Pour the batter into the greased loaf pan and top with pumpkin seeds.
Bake on the center rack for 50-55 minutes, or until a toothpick inserted into the middle of the bread comes out clean.
Let the bread cool for at least 20 minutes before slicing.
The outside is slightly crispy with an added crunch from the pumpkin seems and the inside is super moist! Definitely delicious! Enjoy!