Healthy Holiday Pumpkin Bread -

Healthy Holiday Pumpkin Bread

Easy low-fat pumpkin bread with all the spicy flavors and just as tender as the regular recipes. A gluten-free and vegan recipe that the whole family will enjoy. A perfect breakfast or brunch idea and a healthy snack too.

Prep Time15

Cook Time50

Total Time1 5

Course: Breads and Rolls, Breakfast, Brunch, Snack

Cuisine: American

Keyword: gluten-free pumpkin bread, healthy low-fat pumpkin bread, pumpkin bread, vegan pumpkin bread

Servings: Servings

Calories: 101kcal

Author: Mary Krick

Ingredients

1 cup Gluten-free baking blend ~ such as King Arthur Measure For Measure Gluten-Free Flour or all-purpose flour if tolerated
7 Tbsp Granulated sugar
2 tsp Cinnamon
1/2 tsp pumpkin pie spice ~ try my homemade recipe
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup canned Pumpkin
1/2 cup dairy-free milk ~ or regular milk if tolerated
1 1/2 tsp vanilla extract
2 Tbsp ground flax seed
3 Tbsp chopped walnuts ~ omit if nut-free
1/2 cup dried fruit ~ raisins, blueberries, cut up dried pears, or cherries; even chocolate chips

Instructions

Preheat oven to 350-degrees F.
Line the bottom of a loaf pan with parchment paper.
In a medium mixing bowl combine the first 7 ingredients and stir to combine.
In a small mixing bowl add pumpkin, milk, vanilla, and flax seed. Stir well.
Pour pumpkin mixture into dry ingredients and stir to combine.
Fold in chopped walnuts and dried fruit or chocolate chips.
Pour mixture into prepared loaf pan.
Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
Remove from oven and let pumpkin bread sit for 10 minutes.
Loosen edges and remove bread from the pan onto a cooling rack.
The loaf will cut best when allowed to sit about 20 minutes.
Eat the ends right away while they are warm...delicious!

Notes

**King Arthur Measure For Measure Gluten Free Flour

**There are 3 weight watcher points plus per slice.

Nutrition