Along with the rest of the country, I’ve been in pumpkin mode recently! A couple of nights ago, I was looking for healthy (well, healthier) pumpkin bread recipes and came across this one from Cooking Light!
I made several tweaks either (a) to make it healthier or (2) because I didn’t have the ingredient it called for. Here’s my revision, and I must tell ya… I was pretty excited with how it turned out! My subs are in maroon (go dawgs!) so you can see what all I changed!
>> WHAT YOU’LL NEED <<
Streusel Topping:
1/4 cup chopped almonds
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon
Bread:
2 cups whole wheat flour
1/2 cup Stevia in the Raw
1/2 cup finely chopped apple
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup 0% Fage Greek Yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
>> WHAT YOU’LL DO <<
Preparation:
Preheat oven to 350°.
To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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Enjoy, and let me know what you think! I hope to get to make this again this week (since the first loaf has already disappeared!) 🙂
Have a great day!!
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