Low calorie pumpkin bread !

Name: Low calorie pumpkin bread !
Total time: 9000 s
Yield: 10 servings
Cuisine: American
Ingredients: 50 g banana; 112 g unsweetened pumpkin puree (do NOT use pumpkin pie filling!); 1 tbsp + 1 tsp honey; 12 g light brown sugar; 1 tsp vanilla extract (optional); 2 eggs; 45 g all purpose flour; 45 g whole wheat flour (you can replace it with all purpose); 1/2 tsp baking powder, levelled; 1/2 tsp baking soda, levelled; 1 tbsp ground cinnamon, levelled (add more or less depending on taste); 1/2 tsp ground nutmeg, levelled (add more or less depending on taste); pinch allspice (optional); pinch salt; toasted nuts; dried fruit; diced apples; chocolate chips; slices banana; peanut or other nut butter; pumpkin seeds to sprinkle on top

mi @psych0b0nes

slightly adjusted recipe from imheatherr's blog. depending on the ingredients used, each slice should be roughly 65 calories :-)

mi @psych0b0nes

slightly adjusted recipe from imheatherr's blog. depending on the ingredients used, each slice should be roughly 65 calories :-)

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Ingredients

1 hr - 1 hr 30 min

10 servings

wet ingredients
50 gbanana
112 gunsweetened pumpkin puree (do NOT use pumpkin pie filling!)
1 tbsp+ 1 tsp honey
12 glight brown sugar
1 tspvanilla extract (optional)
2eggs
dry ingredients
45 gall purpose flour
45 gwhole wheat flour (you can replace it with all purpose)
1/2 tspbaking powder, levelled
1/2 tspbaking soda, levelled
1 tbspground cinnamon, levelled (add more or less depending on taste)
1/2 tspground nutmeg, levelled (add more or less depending on taste)
pinchallspice (optional)
pinchsalt
optional add-ins & toppings
toasted nuts
dried fruit
diced apples
chocolate chips
slicesbanana
peanut or other nut butter
pumpkin seeds to sprinkle on top

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Steps

1 hr - 1 hr 30 min

1

Preheat your oven to 160C / 320F. if using a convection oven, set oven temp to 146C / 295F. it is also advised to wait until right before you pour your batter into the pan to preheat your convection oven, as they preheat a lot faster than standard ovens
2

Grease loaf pan using method of choice or line pan with parchment paper
3

In medium mixing bowl, mash banana with fork
4

Add pumpkin puree, 1 tbsp honey, light brown sugar & vanilla extract to the bowl. mix until combined
5

Add in egg number one & mix until combined. repeat with egg number 2
6

Add together the flours, chemical leaveners, spices, & salt in a smallish to medium bowl & mix until fairly well combined (it doesn't really matter, but it does make things easier)
7

Sift in about 1/3 of your dry ingredients into your mixing bowl containing the wets, then fold until just combined. do not overmix! repeat until all of your dry ingredients have been incorporated into your batter.
when sifting, the whole wheat flour WILL leave behind grains in the sifter. just toss them back into the batter, as the sifting step is just to get rid of clumps from all the different powders :-)
8

Add in whatever mix-ins you wanted to add & fold them into the batter until just combined
9

When ready, pour batter into loaf pan & smooth out the top. now is the time to add whatever toppings you would like!
10

Drizzle the remaining honey over the top. if desired, swirl it around with a toothpick
11

Bake for about 35 - 40 minutes, or until a toothpick can be inserted into the middle of the loaf & come out clean
12

Let it sit in loaf pan for about 10 - 15 minutes, then carefully remove from pan & set to cool on cooling rack for another 10 - 15 or until just warm to the touch. place back into (cleaned) loaf pan, slice into 10 slices & enjoy! lasts for about a week in the fridge (if it doesnt get eaten by then lol)