Healthy Pumpkin Bread Recipe
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Allow your pumpkin loaf to cool completely then wrap it tightly in plastic wrap.
Healthy pumpkin bread recipe. Gently shake the pan so the bread loosens. Preheat oven to 325 degrees and line a 9 5 inch loaf pan with parchment paper. Whisk in the eggs or egg replacement.
How to make pumpkin puree. Preheat oven 325 degrees f. Pumpkin bread gets a chocolatey makeover in this healthy recipe that has cocoa powder in the batter and is studded with even more chocolate in the form of melty chips.
Pumpkin bread can be frozen too. With no refined sugar just a touch of coconut oil and whole wheat flour it s a healthier treat to enjoy with a cup of coffee. Some lumps are ok.
These flavorful loaves make perfect gifts for the holiday season seal in plastic then wrap with a pretty kitchen towel and tie it up with a ribbon. Properly stored freshly baked pumpkin bread can last for 2 to 3 days at room temperature or for about 1 week in the fridge. How do you get pumpkin bread out of a pan.
Grease the pan or use a nonstick baking pan or line the baking pan with parchment paper or waxed paper. Once cooked run a knife around the edge of the bread to loosen it. Lastly switch to a big spoon and stir in the flour just until combined.
Add the pumpkin purée milk pumpkin spice baking soda vanilla and salt and whisk to blend. Healthy pumpkin bread is perfectly moist loaded with pumpkin flavor and has chocolate chips in every bite. In a large bowl stir together the pumpkin greek yogurt egg vanilla coconut oil measure in melted and slightly cooled form and brown sugar until well combined.
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