October 13, 2014

Healthy Pumpkin Bread

A pumpkin recipe! You are NOT a food blogger if you don’t post at least one pumpkin recipe in October. Or during fall in general.

Speaking about fall and all things orange. If it wasn’t for midterms, October would very probably be one of my favorite months. At least while I live in Montreal. The colors of the trees are incredible. This is my 5th October in this city and I still get excited when I see the trees starting to turn red, orange or yellow. You want proves? Just look at my Instagram feed…there’s lots of orange from the last 2 weeks. And I have no intentions of stopping those pictures from coming :)

Ok let’s get into this recipe. I’ve noticed that I have deep love feelings for a good home made bread. I slice it and eat it for breakfast, lunch and dinner. I top it with cheese, turkey ham, eggs or peanut butter. It’s just delicious! By using whole wheat flour, lots of pumpkin and reducing the sugar, I made a healthy version of this pumpkin bread recipe. In my house it only lasted 2 days…I guess it really is delicious. I hope you enjoy it too :)

Serves 1 loaf pan, ready in 50 to 60 minutes

-3/4 brown sugar
-1/2 cup olive oil
-2 eggs
-1 cup pumpkin puree (Not pumpkin pie filling! I bought one that lists pumpkin as the only ingredient. You can also do it yourself.) 
-1/2 cup water
-1 1/2 cups of whole wheat flour
-1 teaspoon baking soda
-1/5 teaspoon salt
-3/4 teaspoon cinnamon 
-1/4 teaspoon nutmeg (optional)

1. Preheat oven to 350*F. Lightly grease a loaf pan with olive oil or butter.
2. Using a mixer, beat sugar and oil together until incorporated in a medium-big bowl. Then slowly add eggs, pumpkin puree and water. Mix well.

3. Incorporate the flour, baking soda, salt, cinnamon and nutmeg. Mix well again. 

4. Pour batter into prepared pan and bake for about 40 minutes. Start checking at 30 minutes by poking the bread with a knife. If it comes out clean, the bread is ready. 

5. Take it out from the oven, let it cool a bit, slice it up and enjoy!