Velvet Pumpkin Cinnamon Bread

Nov 21

Velvet Pumpkin Cinnamon Bread

Serves 16
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Meal type Bread, Dessert
Occasion Thanksgiving
Healthy pumpkin cinnamon bread that is low fat, low sugar, and made with real pumpkin puree, not the canned stuff.

Ingredients

  • 1 1/2 cup pumpkin puree
  • 2 eggs
  • 1/3 cup milk (1%)
  • 2 tablespoons butter, softened
  • 1 tablespoon light olive oil
  • 1 1/2 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup cinnamon chips
  • 1/2 cup sugar
  • 1/4 cup light brown sugar

Directions

Step 1 Preheat oven to 350 degrees. Lightly spray a 10x5x3 inch loaf pan with cooking spray.
Step 2 In a medium bowl, combine pumpkin, eggs, milk, butter, and oil. Mix until fully incorporated. Set aside.
Step 3 In a larger bowl, sift all-purpose flour, almond flour, coconut flour, baking powder, cinnamon, ginger, and salt.
Step 4 Stir in white/brown sugar and cinnamon chips and mix well.
Step 5 Make a well in the center of the flour mixture. Slowly pour in the pumpkin mixture. Stir with a fork until just moistened. Do not overmix. This will cause the bread to become hard.
Step 6 Pour batter into prepared loaf pan and bake for about an hour or until a cake tester comes out clean.
Step 7 Remove from pan and cool on a wire rack.

Note

I made quite a few adjustments in this recipe.  Here are some of the original ingredients and proportions:

1 cup canned pumpkin (I used 1 1/2 pumpkin puree that I made myself from a Sugar Pie Pumpkin)

Egg substitute equivalent to 2 eggs (I used regular eggs)

1/3 cup fat-free milk (I used 1%)

2 tablespoons light margarine (I used unsalted butter)

1 tablespoon vegetable oil (I used light olive oil)

2 cups all-purpose flour (I used a mixture of all-purpose flour, almond flour, and coconut flour)

1/4 teaspoon nutmeg (I don't like nutmeg so I omitted this)

1/2 cup chopped pecans, dry roasted (purple sweet potato suggested we use cinnamon chips instead)

1/2 cup light brown sugar (I reduced it to 1/4 cup)

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