Instead of limiting your desire to have a lot of pumpkin bread, you should make plenty of it in your kitchen. The addition of Greek yogurt and nutmeg gives blessings to your pumpkin bread. Low Sugar Pumpkin Bread is a benefit for you if on a diet or if someone is diabetic.
Careful baking of bread is a point to ponder in this recipe. The Pumpkin bread is healthy and full of natural moisture due to the addition of amazing pumpkin puree in it. Low Sugar Pumpkin Bread should be your everyday recipe for lunches and brunches.
INGREDIENTS
- 1 1/2 cups white whole wheat flour
- 1/4 tablespoon grounded cloves
- 1/4 tablespoon Kosher salt
- 2 tablespoon canola oil or coconut oil
- 1 large egg kept at room temperature
- 1 1/2 cups pumpkin puree
- 1 tablespoon baking soda
- 1/2 cup honey
- 1/3 cup plain no-fat Greek Yogurt
- 1 tablespoon pure vanilla extract
- 1 1/2 tablespoon ground cinnamon
- 1/4 tablespoon grounded nutmeg
Instructions to make amazing Low Sugar Pumpkin Bread
- In a small-sized bowl, mix the honey with oil while blending well together. Blend an egg in the honey mixture and pour the yogurt into it.
- Blend until you get a smooth layered puree and then drop in the vanilla.
- Then you have to add the remaining ingredients to it. Add a little amount of baking soda and then throw in the cinnamon.
- Then add the nutmeg and sprinkle salt after adding the cloves in it. Add some flour and then mix until a good mixture is formed.
- Bring the loaf pan to the preheated oven and prepare it using oil, butter, or cooking spray.
- Transfer the whole mixture to the prepared pan and then in your preheated oven, bake for half an hour. Cover the top with foil while baking.
- Bake for another half an hour. Cool it for a few minutes and then slice before serving.
FAQs?
How to store the pumpkin bread?
The pumpkin bread can be easily stored in an air-tight container and is kept in the fridge for 5 days if you want to freeze it, use a plastic wrap to cover and then put it in the sir tight container.
Why the pumpkin bread falls apart?
Pour the batter in less quantity in the pan as it needs some space to rise after baking. If you do not give it enough space to rise, it will fall back into its center and your bread will be spoiled.
Low Sugar Pumpkin Bread
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/4 tablespoon grounded cloves
- 1/4 tablespoon Kosher salt
- 2 tablespoon canola oil or coconut oil
- 1 large egg kept at room temperature
- 1 1/2 cups pumpkin puree
- 1 tablespoon baking soda
- 1/2 cup honey
- 1/3 cup plain no-fat Greek Yogurt
- 1 tablespoon pure vanilla extract
- 1 1/2 tablespoon ground cinnamon
- 1/4 tablespoon grounded nutmeg
Instructions
- In a small-sized bowl, mix the honey with oil while blending well together. Blend an egg in the honey mixture and pour the yogurt into it.
- Blend until you get a smooth layered puree and then drop in the vanilla.
- Then you have to add the remaining ingredients to it. Add a little amount of baking soda and then throw in the cinnamon.
- Then add the nutmeg and sprinkle salt after adding the cloves in it. Add some flour and then mix until a good mixture is formed.
- Bring the loaf pan to the preheated oven and prepare it using oil, butter, or cooking spray.
- Transfer the whole mixture to the prepared pan and then in your preheated oven, bake for half an hour. Cover the top with foil while baking.
- Bake for another half an hour. Cool it for a few minutes and then slice before serving.
