In case you didn’t deduce so much from the title, it’s pumpkin bread – with the fat and sugar dialed down, and the whole grains and protein dialed up.
We’ve got just the eensiest bit of butter in there (by baking standards, anyway), and instead of processed sugar we’re using real maple syrup and molasses (because rumor has it that, as far as sugars go, these two are the healthiest).
So now we can bypass all that godforsaken, processed-pumpkin-everything looming on coffee shop pastry shelves and grocery store convenience isles.
If you’re craving fall in a breakfast/afternoon snack/dessert, I suggest you try this.
The icing is optional, of course, and made with real powdered sugar. There was no way to modify that one and enjoy even remotely similar results. The bread’s perfectly tasty without it – so whether or not you top it with icing is all about how decadent you want to be. And, if you happen to be a gluten-free eater, check the notes section. Something tells me this would work quite well with gluten-free flour too.
This quick bread could easily be made gluten free, simply by replacing the white and whole wheat flours with equal amounts of gluten free flour. I used glass loaf pans with this batch, and it worked well. I'm sure, however, that metal will do the trick too. A special note - because there is so little white flour in the recipe, the bread won't plump up as high as a regular quick bread might, but I assure you - even though it comes out fairly flat, and the slices end up rectangular, your pumpkin-loving heart won't be dissappointed!
1/2 cup all-purpose white flour
1/2 cup whole wheat flour
1/2 cup oat flour (or ground rolled oats)
1/2 cup almond flour or almond meal
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves or ground allspice
1/2 cup maple syrup
1/4 cup molasses
1/4 cup butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups pumpkin puree
1/3 cup plain, 2%fat greek yogurt
For the icing
about 1 1/2 cups powdered sugar
1-2 tablespoons half and half
Pre-heat the oven to 350 degrees F.
Line two 9"x5" loaf pans with parchment paper.
In a medium bowl, combine white flour, wheat flour, oat flour, almond meal, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir to combine. Set aside.
In the bowl of a mixer, combine maple syrup, molasses, butter, eggs, and vanilla. MIx until incorporated. Butter will not mix in completely. It's ok.
Add half the dry mixture to the wet mixture. Fold until evenly mixed.
Add in pumpkin and greek yogurt. Mix again until incorporated.
Add in remaining dry mixture and fold until just mixed.
Pour half of the mixture into each loaf pan.
Bake at 350 for 40-50 minutes. Test with a toothpick.When it's inserted into the middle of a loaf and comes out with just a few cakey crumbs it's done.
Allow to cool on wire racks, in the loaf pans for 10 minutes. After 10 minutes, remove from loaf pans and carefully remove parchment paper. Allow to cool completely on wire racks.
For the Icing -
You really can eye-ball this one. Add your powdered sugar to a small bowl, then add small amounts of half and half, stirring well each time with a fork or whisk, until you reach the consistency you like. Voila!