I think I'm drooling as we speak. Since most pumpkin desserts are full of unhealthy fat and sugar, I've replaced a few things in an old recipe I've used before and created a new healthier version. And, since I replaced eggs with flaxseed, the bread can also be considered vegan.
Ingredients
Pumpkin bread
2 Tbsp whole flaxseed, ground
6 Tbsp water
1/2 cup olive oil (or canola)
1 cup sugar (or brown sugar or honey)
1/2 can pumpkin puree, about 7.5 ounces
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Frosting
3 Tbsp reduced fat cream cheese, softened
3 Tbsp nonfat vanilla Greek yogurt
powdered sugar, to taste
Directions:
- Preheat oven to 350 degrees Farenheit.
- Mix the ground flaxseed with the water and let sit for about 5 minutes.
- Meanwhile, combine the flour, baking soda, baking powder, salt, and spices in one bowl and whisk.
- Combine the pumpkin, flaxseed/water mixture, oil and sugar in a mixing bowl and mix in a stand up mixer for 30 seconds on medium speed.
- Add the flour mixture to the pumpkin mixture and mix at medium speed until fully combined.
- Transfer mixture to a loaf pan sprayed with cooking spray.
- Place in oven and bake for about 35 to 40 minutes, until toothpick inserted comes out clean.
- For frosting, combine the cream cheese and yogurt and whisk until semi smooth. Add powdered sugar to taste, mixing until smooth.
