Healthy Low Sugar Pumpkin Bread
Hello again!
I'm back with another Fall recipe. This one has quickly become a family favorite. I love that it's low sugar and uses apple sauce and maple syrup instead of regular sugar, it's perfect for the whole family. This week we are headed on a little family adventure. I'm prepping by packing a few snacks and of course this delicious low sugar pumpkin bread. I'm happy to share the recipe which can easily be made vegan or not. Enjoy! xx
Healthy Low Sugar Pumpkin Bread
INGREDIENTS
1 2/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
1/4 cup maple syrup
1/2 teaspoon vanilla
1/4 cup melted coconut oil
1/4 cup unsweetened applesauce
1 large egg (or flax egg-if making Vegan (1 Tablespoon ground flaxseed + 3 Tablespoons water)*
Topping
2 Tablespoons coconut sugar (regular granulated sugar works fine too)
1/2 teaspoon cinnamon
INSTRUCTIONS
Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray.
Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until an gel like consistency forms.
In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.
In a small bowl mix coconut sugar and cinnamon for the topping.
Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool before removing from pan.
Healthy Low Sugar Pumpkin Bread
INGREDIENTS
1 2/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
1/4 cup maple syrup
1/2 teaspoon vanilla
1/4 cup melted coconut oil
1/4 cup unsweetened applesauce
1 large egg (or flax egg-if making Vegan (1 Tablespoon ground flaxseed + 3 Tablespoons water)*
Topping
2 Tablespoons coconut sugar (regular granulated sugar works fine too)
1/2 teaspoon cinnamon
INSTRUCTIONS
Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray.
Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until an gel like consistency forms.
In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.
In a small bowl mix coconut sugar and cinnamon for the topping.
Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool before removing from pan.
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