Happy Fall! It’s the time of the year where everything gets a little extra spicy, whether it be your latte, your ice cream or your salad – the leaves are changing, the weather is starting to cool and all of those lovely fall veggies are ripe.
One of my favorite things to do is take traditional delicious recipes and make them healthy and still tasty. I have actually gotten pretty damn good at it. This time of year is when I like to put pumpkin in nearly everything! I also constantly substitute Greek yogurt into many recipes so I decided to put the two together and it worked! Pumpkin bread is one of my favorite things so I decided to make a Greek one. It is not only healthier but it is friggin GOOD!
Here is the recipe: prep time: 10 minutes Cook time: 45 minutes
-1 c pumpkin (the real stuff not the pumpkin pie filling crap)
-1/2 c Greek yogurt (you can use vanilla or pumpkin if you can find it)
– 2 egg whites or 1 whole egg
-1 tsp vanilla extract
-1/3 c coconut oil melted
-2/3 c brown sugar
-1 tsp baking soda
-2 tsp cinnamon
-1 tsp nutmeg
-1 c whole wheat flour (or a gluten free flour of your choice
-1/2 c rolled oats
-1/2 c walnuts
- Preheat the oven to 350 degrees. Grease a bread pan
- In a large bowl, stir together pumpkin, yogurt, egg, vanilla, coconut oil and brown sugar
- In another bowl, stir together the baking soda, salt, cinnamon, nutmeg, flour and oats
- Mix the wet and dry together until they are combined but don’t overmix then add the chopped nuts
- Pour into bread pan and bake for 45 minutes or until you can put a fork through the center without grabbing any dough
The dough is killer!! You can also change a few things around depending on how adventurous you feel 😉 I made one where I added dark chocolate chips and another where I put pumpkin seeds on the top. Happy October!