Unrecipe of the Week: Pumpkin Spice Bread

 

IMG_3101Once the weather begins to change and the days begin to shorten, the craving for cinnamon, spice and everything nice seems to come about as well.  Step away from the empty calorie bomb that is the pumpkin spice latte, and try this healthier alternative, adapted from Fit Sugar.

It has real pureed pumpkin in it, and uses whole wheat flour and oatmeal instead of the white stuff. Unsweetened applesauce and oil replace the stick of butter traditionally found in this type of thing. While not really an UN- recipe, feel free to make it one, by adding nuts, raisins, or a dollop of whipped cream on the side. ( OK, that last one took us to whole other place, but it would sure taste good!)

 

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Pumpkin Spice Bread:

In a mixer, beat 4 eggs, a 15 oz. can of pumpkin puree, 2/3 cup neutral oil ( grape seed, canola, sunflower etc.) 1/3 cup unsweetened applesauce, and 2/3 cup of water. Mix until it is a creamy consistency.

In a separate bowl, mix 2 1/3 cups whole wheat flour, 1 cup rolled oats, 1 2/3 cups sugar *( I prefer a mix of white and brown sugars for a richer flavor), 2 teaspoons baking soda, 1 1/2 to 2 teaspoons cinnamon and 1 1/2 teaspoons all spice. Feel free to adjust the spices to suit your palette. Add the dry ingredients to the wet, and mix thoroughly.

Pour the batter into 2 loaf pans sprayed with cooking spray, and sprinkle the tops with a little of the rolled oats. Bake at 350 degrees for 45 – 60 minutes, until a toothpick comes out clean and dry. Allow to cool, and enjoy!

photos: indigojonesnyc instagram

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