pumpkin yogurt bread

Check the spice mix against your favorite pumpkin pie recipe and adjust the spices to personalize your breakfast to make you happy. I hope you get to enjoy this recipe soon. 1 Banana, medium-size ripe. Instructions. A perfect fall snack, breakfast, or dessert! Pumpkin puree – you can’t make these muffins without pumpkin puree so grab a can or make your own. I like to flavor the bread with my homemade pumpkin pie spice , a blend which contains cinnamon, freshly grated nutmeg, ginger, allspice, and cloves. If you’re a firm believer in the magic of pumpkin and spice, you may need to give this simple breakfast a try. This healthier quick bread only contains 1 tablespoon of coconut oil. Make sure all your ingredients are at room temperature. Preheat oven to 350ºF. This is my absolute favorite loaf pan. Even after spending the time making a healthier pumpkin bread recipe I could not resist topping it with a vanilla bourbon caramel sauce! Sprinkle the tops of the loaves with coarse sparkling sugar. Preheat oven: To 350 degrees. Preheat the oven to 325°F and set an oven rack in the middle position. 2 Eggs, large. Slowly whisk in the cooled cream/pumpkin mixture and continue to whisk until combined. Preparation. Add the pumpkin, sour cream, cinnamon and nutmeg. Cover and refrigerate at least 2 hours, or overnight. Pour into 2 greased 9x5x3 inch loaf pans and bake for about 1 hour. However, you can use any kind of plain yogurt to make this pumpkin bread. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened. In a large bowl, whisk together egg, pumpkin, granulated sweetener, applesauce, coconut oil, vanilla, and pumpkin pie spice. Stir in raisins. 2. Three 1/2 tsp Ginger, ground. Made with greek yogurt (protein!) 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! Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour. I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. For being a “healthy recipe” this pumpkin bread is incredible. Heat oven to 350°F. 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. Whisk flour, baking soda, salt, baking powder, and spices together. In a medium mixing bowl, whisk the yogurt and vanilla together until combined. This makes 3 mini loaves for me. Preheat oven to 350 F. Grease and flour two 9x5-inch loaf pans (or grease and line with parchment paper). Instead of oil, yogurt and pumpkin are used and give this bread a lighter texture while keeping it tender! (It comes in a 9×5-inch size also.) Maple syrup or honey – perfect all-natural sweeteners that are much better for you than refined sugar. Refrigerated. Unsweetened canned pumpkin contains loads of vitamins and fiber and it’s so convenient. 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). 3. This healthy pumpkin oat bread is naturally sweetened with honey, and is made from simple ingredients like Greek yogurt and oatmeal. How to make Chocolate Chip Pumpkin Bread. 3. Obsessed with this spatula. 1. If using mini loaf pans, bake for about 45 minutes. Stir. 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. 2. How to Make Healthy Pumpkin Bread. Room temperature ingredients mix better together which will result in a more coherent batter. 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! Combine dry ingredients: In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Grease two loaf pans, (8x4 or 9x5). This Classic Pumpkin Bread is filled with an entire can of pumpkin and lots of pumpkin pie spices! Move oven rack to low position so that tops of pans will be in center of oven. 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! ), this guiltless bread not only tastes delicious, but is good for you too. 4. Pumpkin banana bread is great for a snack, breakfast, or even dessert. 5. I took the recipe a step farther by replacing the brown sugar with honey. Variation: Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg. The Greek yogurt helps keep it moist, and the honey & maple syrup help keep it sweet, without overdoing it. Whisk mixture again before pouring into the ice cream maker. Place vegan pumpkin bread in an airtight freezer safe storage container or ziptop bag for up to 3 months. Vanilla extract and salt– for added flavor and to enhance flavor. I am looking forward to breakfasts this week especially on Halloween! 14 ingredients. Yes, that’s it! Combine wet ingredients: In a separate bowl, whisk together the egg, oil, pumpkin, both sugars and greek yogurt until combined. Recommended Tools To Make Vegan Pumpkin Bread. In large bowl, with wire whisk, combine brown sugar and egg whites. 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. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt. I also love to wrap and freeze individual slices for quick pumpkin bread portions. … 1/2 cup Pumpkin puree. Grease a 9 x 5 loaf pan with nonstick cooking spray or butter. Here's a custom formula that makes enough batter to fill up a medium loaf pan. Greek yogurt and vegetable oil – for softness and moisture. 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. Produce. Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. 2. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. Bake in a greased loaf pan at 350*F. for 1 hour. This healthy pumpkin banana bread is a fall treat that must be on your baking list. Recipe by Running with Spoons. ; In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. You guys!! This bread is fluffy and moist and can easily be made gluten free. Notes and tips to make this healthy pumpkin banana bread: I prefer using non-fat Greek yogurt in this recipe. Instead of oil, the bread gets plenty of moisture from a mix of canned pumpkin, Greek yogurt, and water. Spoon the batter into the prepared pans. Sweet golden raisins are the trick to sweetening the mix of pumpkin and yogurt without filling your diet with nutritionally empty sugars. In another bowl, beat sugars, oil, and eggs until combined. 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. and no oil (thanks banana! Medium bowl, whisk the yogurt and vegetable oil – for softness moisture... Any kind of plain yogurt to make this healthy pumpkin bread comes out the. 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