This healthy pumpkin bread is so moist and perfect, you’d never guess that it wasn’t 100% indulgent.


INGREDIENTS

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 2 cups sugar
• 3/4 cup plain Greek yogurt
• 3/4 cup water
• 2 teaspoons pure vanilla extract
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice

INSTRUCTIONS

• Preheat oven to 350°F. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.
• In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.
• Split the batter between the two loaf pans and bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans — mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.
• Let cool 10-15 minutes in pans before removing to a wire rack to cool completely.

NOTES

This bread freezes well.
You can easily cut the sugar in half in this recipe for an even healthier recipe.


NUTRITION INFORMATION:

YIELD: 24 SERVING SIZE: 1
Amount Per Serving: CALORIES: 142TOTAL FAT: 2gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 25mgSODIUM: 240mgCARBOHYDRATES: 30gFIBER: 2gSUGAR: 19gPROTEIN: 4g