It’s Fall, Y’all.
Pumpkin bread beats pumpkin pie if you ask me and it’s easy to sneak in some “healthyish” ingredients. Pumpkin packs in a ton of nutrients, flavor and is a fall favorite. You won’t be disappointed.
Pumpkin: Canned and fresh pumpkin are packed with nutrients, such as potassium, vitamin A and iron. Look for no added salt!
Greek Yogurt: is a great source of protein, probiotics and contains calcium and b-12!
Cinnamon: is loaded with antioxidants and may help reduce inflammation and lower your risk for chronic disease.
Dry Oats: whole grain packed with fiber, vitamins and minerals. Oats are high in the soluble fiber beta-glucan, which has numerous benefits. It helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria and increases feelings of fullness.
Collagen: contains 18 amino acids and 8 of the 9 essential amino acids. Collagen protein may be effective in helping to maintain lean body mass, aid in muscle repair and recovery, and injury prevention.
Healthyish Pumpkin Bread
- 1 cup canned pumpkin
- 1/2 cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup butter
- 1/2 cup brown sugar, lightly packed
- 1/4 cup choczero syrup or honey (optional)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup flour, all-purpose white or white-whole wheat (regular whole wheat not recommended)
- 1/2 cup oats
- 2 scoops collagen (optional)
- ¾ cup mini chocolate chips (optional)
- Preheat the oven to 350 degrees F. Grease bread pan with olive oil spray.
- In a large bowl, stir together the pumpkin, yogurt, egg, vanilla, butter, brown sugar and syrup until well combined.
- In another bowl, stir together the baking soda, salt, cinnamon, nutmeg, flour, and oats. Stir in collagen, chocolate chips or nuts if desired.
- Mix the wet and dry ingredients together until just combined.
- Pour mixture into bread ban and bake for 40-55 minutes or until done.
- Place in Tupperware, store in the fridge.