Do you love to bake in the fall when the air is cool? Pumpkin, apple, cinnamon, and warm spices fill our kitchens with the sweet smells of fall. Many fall sweets are high in fats, sugars, and processed grains. Try these ingredient swaps to add more nutrition to your fall baked goods!
Try whole grain flour, nut flour, or coconut flour in place of all-purpose flour. Whole grain flours contain fiber, vitamins, and minerals while all-purpose flour is processed and loses most of its nutritional value.
Try honey, agave nectar, maple syrup, coconut sugar, or ripened bananas in place of sugar. Natural sweeteners contain antioxidants that typical white or brown sugar doesn’t have.
Try applesauce in place of oil or butter. Applesauce is low in fat and calories. It also contains vitamin A and vitamin C, potassium, iron, and fiber. This substitution works great in banana bread and boxed mixes.
Try Greek yogurt in place of sour cream. You can substitute one to one in baked goods. Greek yogurt has fewer calories than sour cream and also contains protein and probiotics.
Healthy Pumpkin Bread
Ingredients
• 2 Tablespoons canola oil or melted & cooled coconut oil
• 1/2 Cup honey
• 1 Large egg at room temperature
• 1/3 Cup plain Greek yogurt at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 Cups pumpkin puree
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves or allspice
• 1/2 teaspoon kosher salt
• 1 1/2 Cups whole wheat flour
Directions
1. Preheat oven to 325 degrees F. Lightly coat an 8″x4″ loaf pan with baking spray.
2. In a large mixing bowl, whisk the oil and honey together until smooth. Add Greek yogurt and egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in pumpkin puree and vanilla.
3. Add baking soda, cinnamon, nutmeg, and cloves and stir to combine. Add the flour then gently mix, just until the flour is combined.
4. Spread the batter into the prepared loaf pan.
5. Bake for 30 minutes then remove the pan and lightly tent with foil to keep the top from becoming too dark. Return bread to oven to continue baking for another 25-35 minutes. Transfer to a wire cooling rack to cool for at least 30 minutes before slicing. Enjoy!
Sources: eatright.org | wellplated.com
