A warm, moist bread perfect for the Fall season. This bread is made with pumpkin, Greek yogurt, whole-grain flours, eggs, and spices. Of course, you can throw in some chocolate chips as you wish. To help reduce the overall fat and calories (without sacrificing flavor) applesauce was used in place of oil. Cut into slices and enjoy a lean protein of choice, such as eggs, cheese cubes, Greek yogurt, or a protein shake.
1 cup Pumpkin puree
½ cup Non-fat vanilla Greek yogurt
1 large Egg
1 tsp Vanilla extract
1/2 cupUnsweetened applesauce
½ cup Brown sugar
1/2 cup Unsweetened applesauce (or all-purpose flour)
½ cup Oat flour (blended old fashion oats)
1 tsp baking soda
¼ tsp Salt
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ground ginger
1/2 tsp Allspice
Optional: Mini chocolate chips, berries, nuts
Preheat the oven to 350 degrees F. Line a flour bread pan with parchment paper and grease with cooking spray.
In a large bowl, mix wet ingredients until smooth.
In a medium bowl, whisk together the dry ingredients (except the chocolate chips).
Add the dry ingredients into the wet ingredients and mix until clump-free batter forms. DO NOT OVERMIX. If using, gently fold in the mini chocolate chips.
Pour into the prepared bread pan. Bake for 50-55 minutes or until the toothpick comes out clean when inserted. If the top begins to brown but the center is not yet done, cover with aluminum foil.
Serve warm or cold. Store in an airtight container in the fridge. Enjoy!
Servings: 10 slices
Serving Size: 1 slice