FitNutrition, LLC
The aroma of this bread as it bakes is wonderful and reminds me of
autumn and cool, crisp days. I love this bread warm right out of the
oven or toasted the next day. I enjoy it a variety of ways depending
on my mood. Try it plain or with a topping such as a bit of Light
Smart Balance (or other butter spread), Whipped Butter, all natural
peanut butter, or Laughing Cow cheese.
There are two options for the heart healthy fat in this recipe. Both
options provide omega-3 fatty acid which are wonderful for your
heart health! One option uses only Canola oil. The other uses a
combination of Canola oil and milled flax seed. Milled flax seed
adds a nutty flavor, velvety texture, additional fiber and protein
helping to boost the nutritional value of this nutrient-rich bread.
The chocolate loaf is a delicious dessert served warm plain or with
light whipped cream such as Reddi Whip or vanilla yogurt or frozen
yogurt or Breyer’s All Natural vanilla ice cream or light cream.
Sprinkle ground cinnamon on top for additional flavor and eye-
appeal.
Serves 12
Ingredients:
1 cup all-purpose, unbleached flour
¾ cup whole wheat pastry flour or white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
Dash nutmeg
½ tsp. salt
3 large eggs
¼ cup Canola oil (OR 2 Tbsp. Canola oil +2 Tbsp. ground flax seed +
¼ cup water: mix ground flax seed and water together in a small
bowl and let stand for at least 5 minutes).
¼ cup all-natural plain or vanilla yogurt (such as Dannon, Stonyfield
Farm, Nature’s Promise or Brown Cow) OR nonfat buttermilk
½ cup light brown sugar, packed
½ cup granulated sugar or raw sugar
1 ¼ cup canned pumpkin puree (I love Libby’s)
1 tsp. vanilla extract
4 ounces semisweet or bittersweet chocolate, cut into pieces
(optional – the higher quality the chocolate the better such as Godiva)
Directions:
1. Spray two, 9 x 5 inch glass loaf pans with nonstick spray and dust
with flour.
2. Preheat oven to 350 degrees F.
3. In a medium bowl, sift together the flours, baking powder, baking
soda, spices, and salt. Using a whisk, mix well.
4. In a large bowl, using either a whisk or electric mixer, beat the
eggs then add the oil (and ground milled flax seed mixture, if desire).
Whisk/beat until small bubbles form. Add the sugars and beat until
the mixture is smooth.
5. Add the yogurt, pumpkin puree and vanilla extract and mix well.
6. Gradually add the flour mixture and beat on medium speed until
well blended.
7. Optional: In the top of a double boiler, melt the chocolate over
medium-high heat, stirring occasionally until smooth, about 5
minutes. Or melt in a glass bowl in the microwave on medium
power at 1 minute intervals, stirring after each minute, until
completely melted and smooth. Pour half the batter into the loaf
pan. Spoon half of the melted chocolate on top of the batter and
swirl into the batter with a wooden skewer or end of a wooden
spoon. Repeat with the remaining batter and chocolate, making sure
to swirl the chocolate into the batter well.
8. Pour the batter into the prepared loaf pan.
9. Bake the loaf for about 45 to 60 minutes, or until a toothpick
inserted in the center comes out clean. Let stand on a wire rack for
15 minutes, then invert onto the rack and turn right-side up. Cut into
slices and serve either warm or at room temperature.
Store in an air-tight container and either keep at room temperature for
1 -2 days or store in the refrigerator for up to 7 days.
| Healthy Baking |
| Moist Pumpkin Bread with (or without) Chocolate Swirl |
| 860-598-9547 katie@fitnutrition.net Old Lyme & Stonington, CT |
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