A healthy, whole grain recipe makeover of pumpkin bread - SPICED PUMPKIN BREAD
I believe that the holidays can (and should) include some special indulgences.
I also believe that we tend to use that notion to make an excuse for a month (or more) of excess eating.
There are some dishes that hold special memories and as such, should be enjoyed the way you remember them. My Aunt Anita makes candied apples that are basically apples cooked in candied red hots. They are super sweet, a dentist's worst nightmare and full of red dye number something-or-other. And what I wouldn't give to have a big bowl right now! My aunt is a fabulous, fabulous cook and always mindful of her health. But I think we both agree - those apples are worth the splurge.
But some recipes can stand up to a little healthy makeover and be just as delicious all season long.
Pumpkin Bread is a great place to start. I've replaced the regular all-purpose flour with white whole wheat, Simple enough and now, 100% whole grain. Healthier Holidays have begun!
A few extra spices take this Pumpkin Bread to the next level! Tweet this
Spiced Pumpkin Bread
- 210 g (about 1 3/4 cup) white whole wheat flour
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp curry powder
- 1/2 cup sugar
- 1/2 cup olive oil
- 1/4 cup molasses
- 1/2 cup milk
- 1 large egg, lightly beaten
- 1 cup canned pumpkin puree
- Preheat oven to 375 degrees. Coat an 8-inch loaf pan with cooking spray.
- In a large bowl, combine flour, baking powder, salt and spices. In a separate bowl combine remaining ingredients.
- Add wet ingredients to dry ingredients and mix until all ingredients are combined. Pour into prepared pan. Bake at 375 degree for 40 minutes or until a wooden pick inserted near center comes out clean.