Posts Tagged With: canned pumpkin

Healthy Recipe: Homemade Pumpkin Bread

Mmmmm….if there’s one thing I love baking, its quickbreads. They are super easy to make, freeze really well, are super customizable, and if you make them with vegetables and fruit, they can be somewhat guilt-free. 🙂 I have recipes I use for banana bread, chocolate-chip banana muffins, zucchini bread, zucchini-banana bread, and pumpkin bread.

Last week I decided to make some pumpkin bread, as I had nothing sweet in the apartment (!) and had some canned pumpkin on hand.

Here’s the recipe I used. I forget where I found the original, but I have tweaked it somewhat since, anyway:

Homemade Pumpkin Bread

  • 1 cup AP flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 t baking soda
  • 1 cup pumpkin
  • 1/2 cup olive oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • optional: 1/2 cup mix-ins, such as chopped walnuts, raisins, or white chocolate chips.

Makes: One 9x5x3 loaf pan (14 servings)

Ingredients all assembled

Step 1: Sift together the flour, salt, sugar, and baking soda.

Step 2: Mix the remaining ingredients (pumpkin, oil, eggs, water, and spices).

Step 3: Combine with the dry ingredients (don’t overmix).

Step 4: Pour into a 9x5x3″ loaf pan (pre-sprayed with cooking spray). Bake at 350*F for around 50-60 minutes until a knife poked in the middle of the bread comes out clean. This is usually around 55-60 minutes for me. Turn out of pan & let cool!

Soo great. It’s super moist thanks to the olive oil, sugar, and pumpkin, and I think it tastes great when you store it in a tupperware in the fridge and serve it a little chilled. But it’s also great served warm!

Nutrition Facts! Remember, this nutrition info is based on 1 slice, if you cut the loaf into 14 slices. If you slice your pumpkin bread into more slices, the calories will be less, and if you slice the bread into 13 or less slices, then the calories will be more than what is reflected below.

1/14th of the recipe (1 slice):

  • 187.2 calories
  • 8.7g fat
  • 1.3g saturated fat
  • 26.4mg cholesterol
  • 184.1mg sodium
  • 57.3mg potassium
  • 25.8g carbohydrate
  • 1.3g fiber
  • 14.9g sugar
  • 2.6g protein
  • 55.3% Vitamin A
  • and between 1-5% daily values for basically every other vitamin/mineral.

So the good news is that thanks to the pumpkin, we’ve got over half our percent daily value for vitamin A, from a single slice of bread! The other good news is, thanks to the heart-healthy olive oil, you have 7.4g of unsaturated fats and just 1.3g saturated fat. Someone on a 2000-calorie diet should be consuming 45-65g of total fat each day and no more than 15.5g of saturated fat each day, so pumpkin bread definitely can fit into a healthy diet.

And my favorite part– switching things up!

  • Try using 1.5 cups whole wheat flour, instead of a mix of both, and you’ll save 52 calories and add 11.2 g of fiber for the entire pan.
  • Try using brown sugar instead of white sugar, or use slightly more pumpkin…and eliminate a tablespoon or two of olive oil.
  • If you use liquid egg whites instead of 2 eggs, you’ll save 89.6 calories, eliminate 369.6mg of cholesterol, 2.8g of saturated fat, and 9.8g of total fat from the entire pan.
  • Don’t have allspice? Just use more cinnamon. The recipe uses 1.5 tsp of spices, so use whatever variety you think will taste good!
  • Not to mention any mix-ins…walnuts, chocolate chips, craisins, raisins, shredded carrots, shredded zucchini…whatever!
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Categories: Recipes | Tags: , , , , , , | 4 Comments

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