By Lisa Rhea
I may be a tad early, but pumpkin mania is almost upon us, and I was ready to test some recipes. Today’s find is a great pumpkin bread recipe. It’s not necessarily “skinny” but it’s low in fat and full of nutritious ingredients. I just refused to substitute the sugar for some chemical concoction.
Sweet breads like this make a great treat and are perfect for a quick digesting carb after a workout. It’s definitely a better option than the Starbucks’ Pumpkin Bread, which has twice the calories, three times the fat and double the sugar content. I adapted this recipe from Cooking Light and made a few upgrades for added nutrition. Give this easy recipe a try!
Octoberfest Pumpkin Bread
3 1/4 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed
1 1/4 cup sugar
1 1/4 cup brown sugar
1/3 cup coconut oil
1 container Oikos Triple Zero Vanilla Greek yogurt
2/3 cup Sam Adams Octoberfest beer (at room temperature)
1/2 cup liquid egg whites
2 large eggs
1 tsp vanilla
1 (15-ounce) can pumpkin
Preheat oven to 350. Grease two 9×5 bread pans or a large bundt cake pan and set aside.
Mix dry ingredients (first six ingredients). Set aside.
In small bowl, mix water and flax meal. Set aside.
In mixing bowl, beat together sugar, oil, yogurt, beer, eggs, and vanilla until smooth. Add in flax meal and pumpkin and mix on low until just blended. Add flour mixture in and beat on low until just combined. Pour into greased pan(s) and place in oven.
Bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.
Makes 28 servings (14 per loaf).