In Celebration of Fall-Here Is My Recipe for Healthier & Still Delicious Pumpkin Bread.
Until recently, I had been holding onto summer with white knuckles, but I have to say, this week, I am finally starting to feel excited about things like hot apple cider, pumpkin creamer in my coffee, colorful mums on front porches, and all of the other seasonal musings that come with Autumn. So in celebration of fall, I want to share this recipe. My kids have been asking me to make this pumpkin bread that I make every year. Because we like to eat it for breakfast, I have adapted significantly it from the traditional recipe I had, to make it more healthy. Other than the fact that it still has a not so healthy portion of sugar, it is packed with fiber, potassium, beta-carotene and protein. It is so moist and delicious, your kids will not even be able to tell that it is reasonably healthy!
Preheat oven to 350 Degrees. Spray a generous coat of cooking spray onto the bottom and sides of two 9X5 loaf pans. Cream sugar and oil, add remaining wet ingredients and mix well. Sift dry ingredients together, add to wet ingredients and mix well. Pour evenly into both pans. Bake for 45-55 minutes.
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