September 28, 2015

C&C in the Kitchen

Tuesday marked the first day of fall which means tis the season for pumpkin everything, pumpkin cookies, bread, smoothies, get the picture.

Canned pumpkin is back on the shelf at Trader Joe's, and last week I decided to try out a new "healthy" pumpkin bread recipe. I took this recipe and adapted it into my own, much healthier version. 

Greek Yogurt Pumpkin Banana Bread

1½ cups gluten free flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1-2 Tbs pumpkin pie seasoning (depending on how flavorful you want it)
½ tsp. sea salt
2 eggs, lightly beaten
1 large, ripe banana
½ cup pumpkin puree
½ cup plain Greek yogurt
1 Tbs maple syrup or coconut sugar (you can use up to 1/4 cup if you don't care how "healthy" it is)
Optional add-ins: chocolate chips, nuts, Trade Joe's seeds blends, cranberries, etc.

- Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan. Set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup or sugar, and vanilla. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in your optional items (I added Trader Joe's seed blends)
- Pour the batter into the loaf pan, spreading it out evenly. Then I added more Trader Joe's seed blends (hemp, chia, etc.). Bake for 60 minutes, or until a toothpick comes out clean. 

Here's what my bread looked like! I'll be's not the most amazing pumpkin bread you've ever tasted (it's better with more sugar), but it is moist, flavorful and it's made from all good things! So, when you need a pumpkin fix and you want something healthier than the pumpkin muffin at Starbucks, try it! 

No comments:

Post a Comment