Scrumptious Saturday!!

Today is the FIRST DAY OF FALL!!!! Yay. My favorite time of the year. I love the decorations, smells, holidays, clothing, leaves, the crisp air, apple picking, foods, and most of all everything PUMPKIN!!!! So today's recipe is pumpkin inspired. This time of year we add pumpkin to everything. I mean it is an amazing food why not right. I love pumpkin soup. I will post that recipe another day, but today I am posting my pumpkin bread. It is delicious and healthy, and guess what even my picky 6 year old son loves it (he calls it my pumpkin cornbread :) ) I used to make a really really unhealthy, fatty version with a box of vanilla pudding mix in it covered in a fatty frosting. I mean don't get me wrong it was delicious, but soooo bad for you. So this is a cleaned up version and it is equally as yummy. I am going to try to come up with a clean frosting recipe for this as well. I know this is not something I will be eating everyday (although I could!!), but we all deserve treats every now and then!! So here is my cleaned up version of pumpkin bread.


Clean eating pumpkin bread

1 1/2c of flour (I used whole wheat, but you can use coconut, oat, rice whatever you have)
1tsp baking powder
2tsp ground cinnamon
1/2tsp baking soda
1/2tsp ground ginger
1/4tsp ground cloves
1 egg beaten (I used a whole cage free brown egg, but you could do 2 egg whites instead if you want or chia seeds with water if you don't eat eggs)
1/4c dark brown sugar
1/2c organic whole cane sugar (you could use coconut sugar here)
3/4c plain non fat Greek yogurt (if you want a vegan recipe replace with silken tofu mixed with lemon juice or you could look for a vegan yogurt)
3/4c pumpkin (you can do a can (be sure to get a can with no added preservatives or sweeteners or fresh pumpkin puree, but be sure to use a sugar pumpkin)
3tbsp oil (canola, sunflower, olive or coconut)
1 1/2tsp pure vanilla
*optional walnuts, pecans dark chocolate chips

Preheat the oven to 350 degrees. Spray an 8x4 bread pan with an olive oil spritzer.

In large bowl, mix flour, baking powder, cinnamon, baking soda, ginger and cloves. Set aside.

In medium bowl mix egg, sugar, yogurt, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts, pecans or chocolate if you want. Pour batter into pan.

Bake 60 minutes or until a toothpick comes out clean. Let it cool for about 10 minutes.

It is so yummy!! Now like I said I do not eat this all the time, but it is definitely less fattening than the other version I used to make. I am thinking of making a few loaves and freezing some (if they last long enough to be frozen they may all be eaten before then :) ). Please comment with any variations you have on your pumpkin bread.