Harvest Pumpkin Apple Bread

The start of the fall season brings countless pumpkin-spice flavored snacks and recipes that are usually made with not so healthy ingredients. Since pumpkin is low in calories, with about 80 calories for one cup of pumpkin puree, it is an ingredient that you want to make the most of during the fall.

This healthier bread alternative is packed with whole grains, healthy fats and delicious flavor, making it the perfect breakfast to start your day.

Apples are also in season during autumn and have many health benefits. They have been known to reduce the risk of stroke, lower bad cholesterol and help prevent dementia as one ages. The phytonutrients and antioxidants in apples also may help reduce the risk of developing cancer, hypertension, diabetes and heart disease.

Photo Credit: A Healthier Michigan

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup minute oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract
  • 1/2 cup melted coconut oil (you can also use any heart-healthy oil of your choice)
  • 1 cup canned pumpkin
  • 1 medium apple, peeled and chopped
  • 1/2 cup dried unsweetened cranberries
  • 1/4 cup chopped walnuts, optional

Harvest Pumpkin Apple Bread

Instructions
1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray.
2. In a medium bowl whisk together whole wheat flour, minute oats, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In another medium bowl whisk together brown sugar, egg, milk, and pure vanilla extract.
4. Whisk coconut oil and pumpkin into the wet mixture.
5. Pour wet mixture into dry mixture and stir until just combined.
6. Slowly stir in the chopped apple, unsweetened cranberries, and walnuts.
7. Pour bread batter into prepared bread pan.
8. Bake for 45-50 minutes or until done in the middle.
9. Let the bread cool in the pan for about 5 minutes and then take it out of the pan and place on a wire rack to finish cooling. Enjoy alone or with cinnamon peanut butter yogurt spread (recipe below).


Nutrition Info Per Serving (1 serving = 1/2 inch slice of bread):

Calories 164.2
Total Fat 5.6 g
Saturated Fat 3.2 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 0.5 g
Cholesterol 26.8 mg
Sodium 109.8 mg
Potassium 71.6 mg
Total Carbohydrate 28.8 g
Dietary Fiber 3.2 g
Sugars 13.0 g
Protein 3.9 g
Vitamin A 44.6 %
Vitamin B-12 1.7 %
Vitamin B-6 1.6 %
Vitamin C 3.8 %
Vitamin D 2.3 %
Vitamin E 1.0 %
Calcium 4.8 %
Copper 2.9 %
Folate 1.5 %
Iron 3.6 %
Magnesium 1.7 %
Manganese 6.4 %
Niacin 0.3 %
Pantothenic Acid 0.5 %
Phosphorus 4.1 %
Riboflavin 2.4 %
Selenium 0.7 %
Thiamin 0.8 %
Zinc 1.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ingredients

 

  • 3/4 cup creamy peanut butter
  • 1 cup vanilla Greek yogurt
  • 2 Tbsp honey
  • 1 Tbsp ground cinnamon

 

Cinnamon Peanut Butter Yogurt Spread

Instructions
Combine peanut butter, yogurt, honey and cinnamon until well combined. Store in refrigerator for up to two weeks in airtight container. Enjoy with pumpkin bread, on toast or as a dip for fruit.

Nutrition Info per Serving (1 serving - 1 Tablespoon):
Amount Per Serving
Calories 46.2
Total Fat 3.2 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.6 g
Cholesterol 0.2 mg
Sodium 15.8 mg
Potassium 1.9 mg
Total Carbohydrate 3.2 g
Dietary Fiber 0.5 g
Sugars 2.3 g
Protein 2.2 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.1 %
Vitamin C 0.1 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 1.4 %
Copper 0.1 %
Folate 0.0 %
Iron 2.2 %
Magnesium 0.0 %
Manganese 1.9 %
Niacin 0.0 %
Pantothenic Acid 0.0 %
Phosphorus 0.0 %
Riboflavin 0.0 %
Selenium 0.0 %
Thiamin 0.0 %
Zinc 0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Print the Recipe

Save to Pinterest
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