Fall is my absolute favorite season! I love the cool air, colorful trees, apple picking, and the pumpkin treats that come with it! And by pumpkin treats I pretty much only really look forward to pumpkin bread. I’m not a fan of pumpkin pie, or any pie for that matter. I know, call me crazy, but I just don’t like pie. Unless you count my mom’s pot pie–but that doesn’t count. It’s okay, because my husband eats enough pie to make up for it. It’s a texture thing.
No…not even chocolate eclair or peppermint pie. I don’t think you can convince me otherwise.
Wait…unless you send me some sort of peanut butter pie. I might like that.
Today’s dig comes from a a birthday present I received from my godparents! Penzeys Spices! If you are not familiar with Penzeys, they are high quality spices and herbs. The Penzeys factory is just down the road and is a hometown favorite of my family’s. My godparents sent me a baking supply of spices along with a gift card. I’ve been using them for months but wanted to feature them today because I made Skinny Pumpkin Bread for you!
Penzeys is also a great place to buy bulk spices that you use a lot. I don’t remember the exact price, but poppy seeds are insanely expensive at the grocery store! My mom bought a large bag of poppy seeds from Penzeys so I could make these bad boys without breaking the bank. If you are interested in Penzeys spices, you can find their catalog here.
Since I had two large cans of pumpkin just waiting for me to bake with them, I decided to try making a new recipe of healthy pumpkin bread. Don’t get me wrong, I LOVE my mom’s recipe…as long as she doesn’t use margarine in the recipe. No trans-fats for me (you can look for a post about trans-fats later this week). But pumpkin bread can be high in calories with white flour, oil, and lots of sugar. This recipe uses whole wheat flour, no oil, and reduces the sugar content using more naturally occuring sugars. Try this healthified pumpkin recipe today! It turned out extremely moist!
Pretty sure I just heard my husband sneak into the kitchen to grab another piece…
Skinny Pumpkin Bread
Makes 2 bread loaves, approximately 24 slices
- 3 cups whole wheat pastry flour
- 1/2 tablespoon baking soda
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 cup granulated sugar
- 3/4 cup very ripe banana, mashed
- 1/2 tablespoon vanilla bean paste, or vanilla extract
- 2/3 cup unsweetened applesauce
- 2/3 cup unsweetened vanilla almond milk
- 15 ounces, canned pumpkin
- 1 cup chocolate chips (optional)
Mix flour, baking soda, baking powder, salt, and spices in a large bowl. Set aside.
In your stand mixer, beat eggs and sugar on low until mixed, then on high for 30 seconds.
Add banana, vanilla, applesauce, and almond milk. Blend for 30-60 seconds.
Add canned pumpkin and mix until blended.
With the mixer on low, slowly add the flour mixture to the wet ingredients. Blend until well combined, but do not over mix!
Divide your batter into 2, lightly greased loaf pans. Bake at 350 degrees for 45-50 minutes until a knife inserted into the middle of the loaf comes out clean. After removing from the oven, let the loaves cool for 10 minutes, then remove from pan and cool completely on a wire rack.