I'm starting off the month of October with a pumpkin recipe, one of my all-time favorite cooking ingredients. I have been cooking extensively with pumpkin for several years. My hope is to revisit some older recipes and update them for healthier lighter eating as well as create several new recipes that highlight pumpkin as a main ingredient. Occasionally I'll use pumpkin as a "toss-in" ingredient that can be included or not - such as when I add pumpkin to a pot of tomato sauce. It can stretch a pot of sauce and adds body, texture and fiber, but little to no discernible taste. As for today's recipe, it's a re-worked variation of my favorite go to banana bread recipe. With a little tweaking, I've turned out a new muffin/loaf recipe into a super high fiber, low fat and extremely tasty any time treat.
Low-Fat Pumpkin Bread Ingredients:
- 1 Cup Whole Wheat Flour
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Wheat Germ, Flax Seed Flour or Finely Crushed Bran-flake Style Cereal
- 1/2 Cup Quick Cook Oatmeal Flakes
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Pumpkin Pie Spice (or combination of Cinnamon, Nutmeg, Ginger & Allspice)
- 1/2 Cup Packed Light or Dark Brown Sugar
- 1/4 Cup Non-Fat Greek Style Plain Yogurt, or Regular Non-Fat Plain Yogurt, or Low-Fat Sour Cream
- 1/4 Cup Unsweetened Applesauce (or use one small individually sized container)
- 2 Large Eggs or 1 Whole Egg and 1 Egg White (it depends on what you want- or of course, you could use egg substitute liquid)
- 1 Can Plain Pure Pumpkin Puree (about 14 to 16 ounces)
- 1 Tablespoon Vanilla Extract
- Optional add-ins: Walnuts or Pecans, Semi-Sweet Chocolate Chips, Peanut butter Chips
- Preheat oven to 350 Degrees. Use a 1 pound loaf pan or 3 small mini-loaf pans; butter/spray/grease the pan and coat thoroughly with flour, shaking out excess. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flours, wheat germ, oatmeal, baking soda, baking powder, salt and pumpkin pie seasoning. Set aside.
- In another large mixing bowl, combine the brown sugar and the yogurt and applesauce and whisk to "cream" the sugar - incorporating the yogurt and applesauce with the sugar to dissolve the sugar. Mix in the eggs, pumpkin puree and vanilla. Stir to combine thoroughly.
- Gently fold the flour mixture into the wet ingredients and stir to combine. If the mixture appears too wet and loose, feel free to add in more oatmeal, wheatgerm or flax seed flour - by the quarter cup. The batter will be wet, not stiff but should not be too loose or liquidy.
- Pour the batter into the prepared loaf pan(s) and place it onto a baking/sheet tray. If adding in nuts and chips, scatter over the top of the batter and gently push down into the batter, submerging part-way. Bake for 15 minutes then rotate pan and continue to bake for 20 to 30 minutes more, or until a toothpick inserted in the center of the loaf comes out clean, 35 to 45 minutes total baking time (depending on the oven).
- Cool the pumpkin loaf in the loaf pan for 10 minutes before removing; Turn out and cool the loaf on a wire rack completely before serving. If baking as muffins, makes 1 dozen standard size muffins, reduce baking time to 15 to 20 minutes.