Healthy But Still Decadent Pumpkin Bread

By Julie

So, it's winter. Fall is over, Christmas is over, New Year's is over, and we all feel that tug to kick off this young year being virtuous and healthy. Blurgh. I still want tasty, comforting treats and I don't want to feel guilty about that.

I need something sweet and cakey that has something - anything - good going for it. This pumpkin bread fits the bill. It's a recipe I've tweaked over the years, making healthful substitutions wherever I could, and I'm always looking for new ways to bump up the nutritional value. Plus, it's pretty yummy. I hope you like it.

Pumpkin Bread

1 1/2 cup pumpkin

3/4 cup packed brown sugar

2 egg whites

1/4 cup applesauce

1/3 cup plain yogurt (or vanilla yogurt – whatever you have on hand)

1 tsp. vanilla (use 1/2 tsp. if you are using flavored yogurt)

3/4 cup flour

3/4 cup wheat flour

1/4 cup ground flax seed

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 cup golden raisins (optional)

1/2 cup chopped nuts (optional)

Combine sugar and egg whites completely. Add pumpkin, applesauce, yogurt, and vanilla and mix to combine. Add remaining ingredients and mix into batter.

Pour into a greased loaf pan. Bake at 350 degrees for 45-55 minutes until it can pass the toothpick test.

{Photo Credit: me}