Pumpkin bread recipe | A healthy life for me

This yogurtPumpkin With a hint of molasses from brown sugar, your kitchen ranks for cozy autumn spices. It is made of whole grain flour for an earthy, fluffy bread that you can definitely enjoy for breakfast.

Why you will love this recipe

If you love classic pumpkin dessert recipes, this warm seasoned pumpkin bread is a hit as soon as the leaves fall.

• Freezer -friendly. Put it out of the freezer when you need breakfast at the last minute or a sweet pleasure.
• Healthy. The combination of wholemeal flour and Greek yogurt makes this sweet loaf a healthy alternative to bought in the shop.
• Great for autumn. Warm spices, pumpkin puree and brown sugar are exactly what autumn tastes.
• Versatile. Transform it into muffins, add vanilla protein powder, add it with creamy icing or fold tough cranberries.

What you need

Nuscious whole grain flour, spicy cinnamon and earthy nutmeg, which are beautifully pair with the pumpkin puree. Scroll for the recipe card at the bottom of the post for exact quantities of ingredients.

• All-purpose flour Do not exchange it for cake flour because the bread does not have the structure it needs.
• Whole grain flour It has a naturally earthy taste that improves the spices in the dough.
• Baking powder – Check the expiry date to ensure that it has not become bad.
• Baking powder – Break off all the little lumps with your fingers before adding them.
• Salt – Kosher salt is best for this. Avoid coarse sea salt because it is difficult to solve.
• Spices – You need ground cinnamon and nutmeg.
• Pumpkin puree – Choose an organic or sugar -free puree.
• Brown sugar – Dark brown sugar is best, but light brown sugar is also fine.
• Greek yogurt – I prefer fat -free unsweetened species.
• Rapese oil – Vegetables, corn and coconut oil also work.
• Protein – Make sure you are at room temperature so that you do not separate the dough.
• Vanilla extract – Use a clear or pure extract (brown).

How to do pumpkin crot

This fluffy pumpkin bread gets natural golden color from the velvety pumpkin puree and the brown sugar in the dough. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Heat it on 350f. Grease an 8.5 × 4.5-inch loib pan with non-layer spray. You can also rub it with butter and dust it with flour if you prefer it. Set it aside.
• Whisk the dry ingredients. Mix the flour with all -purpose flour, whole grain flour, baking powder, baking powder, salt, cinnamon and nutmeg in a bowl until it is well combined.
• Mix the wet ingredients. Beat the pumpkin puree, brown sugar, yogurt, oil and protein in a separate bowl at low speed. Add the vanilla extract.

• Fold them. Carefully mix the dry ingredients into the wet mixture. Continue until you are assembled.
• Bake. Pour the dough into the prepared loaf pan. Bake for 48-50 minutes or until a toothpick introduced in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes.
• Surcharge. Remove the cake from the loaf pan. Set it on a rust to cool completely. Cut, serve and enjoy!

Tips and variations

This delicate pumpkin bread can fly from a breakfast recipe to dessert by adding fluffy cream cheese butter cream.

• Deliberate it. Top the bread with a cool whip or your favorite vanilla, chocolate, cream cheese or caramel butter cream for creamy wealth.
• Add protein. Add 1 ball of vanilla protein powder into the dry ingredients for a more hearty bite in the morning.
• Muffeln. Place a muffin shell with cupcake liners. Fill them full with dough up to 3/4S. Bake for 15-20 minutes or until a toothpick introduced in the middle comes out clean.
• Remove it. Prevent the soil and sides of the LAIB pan with parchment paper. Avoid aluminum film.
• Use add-ins. 1/2-1 cup of chopped pecans, walnuts, tough cranberries or raisins stir in the dough for more taste and texture.
• Add a vertebrae. Spread the shovel 1/4 cup of peanut butter, almond butter or chocolate hazel nut once in the loaf pan over the dough. Use a toothpick to have it around and create patterns. Bake as always.
• Go Matcha. Mix 3 tablespoons of Matcha powder into the dry ingredients for a green tea variation of this recipe.
• Make it chocolate. Whisk 1/4 cup of unsweetened cocoa powder into the dry ingredients and fold 1/2 cup of mini chocolate chips in the dough.

Correct storage

Make sure it has cooled completely before you put it away to avoid spoilage.

• Switch: Place it in a paper bag, container or cake dome for up to 3 days.
• Refrigerator: Keep it up to 7 days in an airtight container.
• Freezer: Wrap it in plastic film twice. Transferred to a freezer bag. Freeze up to 3 months. Show overnight overnight in the fridge or on the counter for 20-30 minutes.

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