Healthy & Delicious Pumpkin Bread (Not Low Carb)

 

Once Fall hits I get a hankering for all things pumpkin and spice.  I've managed to figure out ways to make a lot of my favorite things Keto or low carb, but one thing I've not quite mastered is one of my very favorites, Pumpkin Bread.  So instead of trying to make it Keto friendly or low carb I decided to just make a healthier version and enjoy a nice loaf every once in a great while.  All things in moderation.

 

Pumpkin Bread 

1 cup pumpkin puree

1/2 cup oil* or melted butter

2./3 cup sugar or sweetener*

1 tsp. vanilla

1 cup milk*

1 egg

2 cups flour*

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 tsp. cinnamon

2 tsp. baking powder

1/4 cup raisins or dried cranberries (optional)

1/4 cup chopped walnuts or pecans (optional)

 

In a large mixing bowl place pumpkin, oil, sugar, vanilla, milk and egg.  Stir to combine well.  Add flour, salt, spices and baking powder.  Stir just until combined, do not over mix.  Pour batter into a lightly oiled loaf pan.  Bake at 350° 55 to 60 minutes until top springs back at the touch and a toothpick inserted in the center comes out clean.

 

Carefully remove from pan and allow to cool on a rack.  Slice and serve.

 

*oil - coconut oil, avocado oil, or vegetable oil

*sweetener - stevia, erythritol, monkfruit, or a blend of sweeteners with/without sugar, honey, maple syrup

*milk - cow, oat , soy or a nut milk

*flour - unbleached all purpose, whole wheat, oat, gluten free or a combination

 

There are many ways to take your favorite recipe and make it a little healthier and this is one of mine.  I think the key to keeping a healthy diet sustainable is allowing the occasional treat every once in a while, especially if it is something you really love, but if you can make it a healthier version too, then that is a bonus.