With loads of healthy ingredient substitutions, this recipe for the finest Healthy Pumpkin Bread ever is full of fall flavors. You may make this yogurt-based pumpkin bread with or without chocolate chips.
Healthy Pumpkin Bread
Presenting our Greek yogurt-based healthy pumpkin bread! We put this recipe to the test and made several adjustments to get it perfect. It is created with healthy ingredients, has a rich autumn taste, and is moist.
Try it and savor a nutritious and delicious pumpkin bread!
Ingredients In This Healthy Pumpkin Bread Recipe
- Oats: Add texture and heartiness.
- Greek Yogurt: Adds moisture and increases flavor.
- Coconut Oil: Provides moisture and a hint of coconut flavor.
- Egg: Brings ingredients together and helps the pumpkin bread rise.
- Pumpkin: Offers flavor, moisture, and color.
- Cinnamon: Adds warm spice flavor.
- White Whole Wheat Flour: Gives structure and a mild nutty flavor.
How To Make Pumpkin Bread Healthy
- While the oven preheats to 350°F, get a 4.5 x 8.5-inch bread pan ready.
- In a large bowl, whisk together all the wet ingredients.
- In a separate dish, combine the dry ingredients; feel free to add chocolate chips or nuts.
- Avoid over-mixing when combining the dry and wet mixtures.
- Transfer the mixture into the pan and, if desired, dust it with brown sugar.
- In order for a toothpick to come out clean, bake for 40 to 55 minutes.
- After letting it cool, slice it, and savor every mouthful!
Tips For This Recipe
- Quality Counts For optimal results, use honey vanilla yogurt, melted coconut oil, and pumpkin. Skip the plain or low-fat yogurts.
- Mix-Ins: You can omit the dark chocolate chips, but they do offer antioxidants and good fats. If so, you might want to try using chopped nuts in its place.
- Mixing: To avoid a thick loaf, do not overmix. Let cool for ten minutes, then grease and gently flour your pan for easy removal.
- Toothpick Test: Stick a toothpick into the center of the bread to determine its doneness. The bread is done baking if it comes out clean or with moist crumbs!
- Use the loaf pan size that is recommended. Varying in size might lead to uneven cooking and change the baking time.
QUICK TIP
What distinguishes pumpkin pie filling from canned pumpkin? Pureed pumpkin is all that canned pumpkin is made of; spices and sweeteners are added to pumpkin pie filling. Use plain canned pumpkin for most non-pie recipes, including Healthy Pumpkin Bread.
How To Make “Oat Flour”
This Pumpkin Bread Recipe gains flavor and moisture from the oat flour. To get there:
- Place quick or old-fashioned oats in a food processor or blender.
- Process until a fine powder forms, similar to that of ordinary flour.
- Stir to make sure all of the oats are crushed up well.
- After grinding, measure the oat flour rather than the entire grains.
Healthy Pumpkin Bread FAQs
Why Is My Pumpkin Bread Dry?
- over-flouring or baking too much.
- Too much batter mixing or insufficient wet ingredients.
How moist bread is ensured by our recipe:
- Accurate readings for a moisture balance.
- Coconut oil and Greek yogurt provide moisture and richness.
- Detailed directions for mixing and baking.
Does Pumpkin Bread Have A Lot Of Calories?
For a 12-piece loaf, there are 221 calories per slice. Despite not being extremely low in calories, it is composed of healthy nutrients that are good for your body.
Can I Freeze This Pumpkin Bread?
Sure, When the fresh bread has cooled, securely cover it in plastic wrap. For up to three months, freeze in an airtight bag or container. Individual slices can be thawed in less than ten minutes at room temperature or somewhat longer in the refrigerator.
How Long Does This Healthy Pumpkin Bread Last?
Keep it in an airtight jar at room temperature for two to three days. The Healthy Pumpkin Bread keeps well in the refrigerator for up to 7 days if kept in an airtight container.
What Makes This Pumpkin Bread Healthy?
- Whole Grains Extraordinaire: To provide more fiber and nutrients, we utilize oat flour.
- Packed with Vitamins: This bread is high in vitamins A and C because of the pumpkin.
- Lightly Sweetened: We just sweeten this bread with little quantities of sugar.
- Healthy Fats: We utilize heart-healthy coconut oil.
- Extra Bonuses: You’re receiving protein, antioxidants, and more from products like Greek yogurt and oats!
Other Recipes You Might Like
- Banana Nut Bread
- Croissant Breakfast Casserole
- Fudge-Striped Cookies
- Garlic Bread Grilled Cheese
- Blueberry Lemon Bread
PUMPKIN BREAD
With loads of healthy ingredient substitutions, this recipe for the finest Healthy Pumpkin Bread ever is full of fall flavors. You may make this yogurt-based pumpkin bread with or without chocolate chips.
Equipment
- 4.5 x 8.5-inch bread pan
- Cooking Spray
Ingredients
WET INGREDIENTS
- ▢1 cup canned pumpkin Note 1
- ▢1/2 cup vanilla Greek yogurt Note 2
- ▢1 large egg
- ▢1 teaspoon vanilla extract
- ▢1/3 cup melted coconut oil Note 3
- ▢3/4 cup light brown sugar lightly packed
- DRY INGREDIENTS
DRY INGREDIENTS
- ▢1 teaspoon baking soda
- ▢1/4 teaspoon fine sea salt
- ▢2 teaspoons ground cinnamon
- ▢1 teaspoon pumpkin pie spice Note 4
- ▢1/2 teaspoon ground nutmeg
- ▢1 cup flour all-purpose white or white-whole wheat (avoid regular whole wheat)
- ▢1/2 cup oat flour blended up oats
- ▢1/2 cup dark chocolate chips or chopped nuts optional
Instructions
- Set the oven’s temperature to 350°F, or 175°C. Lightly flour and grease a 4.5 x 8.5-inch bread pan. Put away.
- MINERAL SUCCULENTS: All wet ingredients should be carefully blended and smoothed out in a big basin.
- produce OAT FLOUR: Grind quick or old-fashioned oats into a fine powder (that looks like flour) to produce oat flour. Blend and then measure out the needed amount.
- DRY INGREDIENTS: Combine all of the dry ingredients in a separate bowl. Add the nuts or chocolate chips now and mix them in.
- COMBINE: Stirring until just combined, gradually add the dry ingredients to the wet mixture. To keep the bread from being too dense, don’t overmix.
- BAKE: Transfer the mixture into the ready pan. Preferable: For a crispy crust, sprinkle 2 tablespoons of brown sugar on top! For 40–55 minutes, bake. A fork or toothpick inserted into the center should come out clean or with moist crumbs when the food is done. Cover the bread with foil if the top begins to brown too soon.
- STORAGE: After 10 minutes in the pan, move the bread to a wire cooling rack. Before slicing, let the bread cool fully to prevent crumbling. For two to three days, keep wrapped individual slices refrigerated in an airtight container. Individual slices can be wrapped and frozen for extended storage. Microwave a frozen piece for 10 to 15 seconds to enjoy.
Notes
Note 1: pumpkin: make sure you use puree from a can, not pumpkin pie filling. Don’t use the whole can of pumpkin; just one cup will do. Select a premium, slightly thickened pumpkin puree for best results.
Note 2: Yogurt: Make sure you use Greek yogurt instead of ordinary yogurt.
Note 3: Oil After the coconut oil has melted, measure out 1/3 cup. Make sure the coconut oil has cooled to room temperature before combining it with the remaining ingredients. Clumps might occur if the temperature is too high.
Note 4: Pumpkin Pie Spice: Warming spices make up this combination. Many grocery shops have it in the spice area, or you can make your own with our recipe for Pumpkin Pie Spice.
Note 2: Yogurt: Make sure you use Greek yogurt instead of ordinary yogurt.
Note 3: Oil After the coconut oil has melted, measure out 1/3 cup. Make sure the coconut oil has cooled to room temperature before combining it with the remaining ingredients. Clumps might occur if the temperature is too high.
Note 4: Pumpkin Pie Spice: Warming spices make up this combination. Many grocery shops have it in the spice area, or you can make your own with our recipe for Pumpkin Pie Spice.
1 thought on “How To Make Healthy Pumpkin Bread”