Healthy pumpkin bread
On a chilly morning last week, I woke up with an unshakable craving for pumpkin bread, and I realized that, despite number of cans of pumpkin puree I'd gone through making Pumpkin Pecan Cobbler and Pumpkin Snickerdoodles and Pumpkin Pasta Sauce, I'd yet to take a single bite of my real, honest-to-goodness, absolute favorite way to enjoy pumpkin: Healthy Pumpkin Bread.
This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now. It's also naturally sweetened, whole wheat, and freezes like a dream.
I adapted this recipe from my favorite healthy banana bread. Like the banana bread, this healthy pumpkin bread is low in fat and super moist, thanks to Greek yogurt. I took the recipe a step farther by replacing the brown sugar with honey. Honey and pumpkin are officially new besties and should probably get matching charm bracelets. They are wonderful paired together.
The little specs you see in the pumpkin bread are millet, an inexpensive whole grain that adds a pleasing crunch to the pumpkin bread's soft, springy texture. I picked up the idea of adding millet to my quick breads from Deb and have been hooked since. You can certainly omit it, or get that same crunch with a small handful of chopped pecans and walnuts...or with a large handful of chocolate chips.
Healthy Pumpkin Bread
Delicious and moist healthy pumpkin bread made with honey, Greek yogurt, and whole wheat flour. This easy one-bowl recipe will be your new favorite!
YIELD: 1 8x4-inch loaf (10 slices)
PREP TIME: 15 minutes
COOK TIME: 55 minutes
TOTAL TIME: 1 hour 40 minutes (includes cooling)
2 tablespoons canola oil or melted and cooled coconut oil
1/2 cup honey
1 large egg, at room temperature
1/3 cup plain non-fat Greek yogurt*, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg)
1/4 teaspoon ground cloves or allspice
1/4 teaspoon kosher salt
1 1/2 cups white whole wheat flour*
1/4 cup uncooked millet, rinsed and shaken dry (optional)
-Preheat oven to 325 degrees F. Light coat an 8x4 inch loaf pan with baking spray.
-In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the oil and honey together. Add the Greek yogurt, beat to combine, then beat in the egg. Make sure the ingredients are smooth and well blended. With the mixer on low, beat in the pumpkin purée and vanilla. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears. Stir in the millet. Spread the batter into the prepared loaf pan.
-Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!
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