My friend Jeni and I have been good friends for three years since she and her family moved here from Northern California. We met when she joined a moms group I attend weekly, and she and I have always had a special connection through our love of good food and hospitality.
Jeni is an excellent baker – a woman after my own heart. When she hosts special holiday brunches for our moms group, we enjoy her baked treats. What makes her baked goods stand out is how deliciously yet healthy they are. She tells me she works really hard to get sugar out of her recipes despite how counterculture that is. Another way she adapts her baking recipes to make them healthier is by adding psyllium, bran, and other fibrous, wheat substitutes.
A couple weeks ago, she baked our moms group wholesome pumpkin bread cut in wedges and served with cinnamon and maple butter. With every bite I couldn’t help thinking about the simplicity, flavor, and texture of the bread. Made without sugar, this bread has a hint of sweetness from the natural sugars in the bananas and pureed raisins. Apple sauce is used instead of butter or oil, and whole wheat flour compliments the pumpkin puree. No need to slather large amounts of butter or frosting. Instead, a light spread of Maple Cinnamon Butter makes each bite even more enjoyable.
This healthy pumpkin bread can be served as a snack, for breakfast, or a nice accompaniment with dinner. With Thanksgiving approaching, this recipe would also be a great addition to your holiday meal.
Recipe: Jeni's Whole Wheat Healthy Pumpkin Bread
A healthy pumpkin bread recipe.
- ½ cup raisins soaked in 2/3 cup boiling water
- 2 ripe and soft bananas
- 1 ½ cups pumpkin puree
- 2 eggs
- 2 tablespoons apple sauce
- 2 cups whole wheat flour
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking soda
- ½ teaspoon ground cloves
- Preheat the oven to 350 degrees F.
- In a blender, puree the raisins and boiling water on high speed.
- Add the bananas and apple sauce and blend on medium speed until well mixed.
- Reduce the blender speed to low and add the eggs until combined.
- Add the pumpkin and eggs, and blend on low to combine.
- In a large bowl, mix the dry ingredients
- Add the wet ingredients to the dry ingredients and stir until the batter is well mixed.
- Spray a pie pan with non-stick spray.
- Pour the batter into the pie pan and spread the batter evenly.
- Bake the bread for 30 minutes or until the center of the bread bounces back with a light tough.
To make the Cinnamon Maple Butter, mix 1 stick of butter (room temperature) with 1/2 teaspoon of cinnamon and 2 teaspoons maple syrup. Whip the butter with a hand mixer until combined. Transfer the butter to a small bowl and store in the refridgerator.