Healthy pumpkin bread

Original Recipe From Wellplated.com

My favourite way to enjoy pumpkin is in a delicious bread. Specifically, the Healthy Pumpkin Bread from wellplated.com! This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now. It’s also naturally sweetened, whole wheat, and freezes like a dream.

YIELD: 1 8x4-inch loaf (10 slices)
PREP TIME: 15 minutes
COOK TIME: 55 minutes
TOTAL TIME: 1 hour 40 minutes (includes cooling)

NUTRITION FACTS
Serving Size: 1 slice
Amount Per Serving:Calories: 190Total Fat: 4gSaturated Fat: 0gCholesterol: 19mgSodium: 167mgCarbohydrates: 35gFiber: 4gSugar: 15gProtein: 5g

Ingredients:
2 tablespoons canola oil or melted and cooled coconut oil
1/2 cup honey
1 large egg, at room temperature
1/3 cup plain non-fat Greek yogurt*, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg)
1/4 teaspoon ground cloves or allspice
1/4 teaspoon kosher salt
1 1/2 cups white whole wheat flour*
1/4 cup uncooked millet, rinsed and shaken dry (optional)

Directions:
Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the oil and honey together. Add the Greek yogurt, beat to combine, then beat in the egg. Make sure the ingredients are smooth and well blended. With the mixer on low, beat in the pumpkin purée and vanilla. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears. Stir in the millet. Spread the batter into the prepared loaf pan.
Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!
You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
For the white whole wheat flour, you can substitute whole wheat pastry flour, all purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and more pronounced wheat taste.
Store loaves, well-wrapped, in the freezer for up to 2 months or at room temperature for up to 3 days.

All text ©Erin Clarke/Well Plated.
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