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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Missing Fall-Not Fat Pumpkin Bread

Here is a deliciously healthy pumpkin bread recipe that is more like a true bread rather than the super sweet cake-like version that is served in coffee shops. The 1/2 cup of whole wheat flour gives it some substance, while the 1/2 cup of Splenda (you can use any other sugar substitute) replaces half of the sugar, and the extra pumpkin eliminates the need for a cup of oil. By the way, you may gasp when you see that I’ve used olive oil in this recipe, but it really tastes great! If you are a skeptic, use vegetable oil or coconut oil instead.

Though I don’t recommend using all whole wheat flour because of the taste, go all out and use all whole wheat flour, no sugar, more pumpkin, and all egg whites if you want! However, my combination is a good one. It remains moist and flavorful–try for yourself! There’s that awesome secret ingredient of apple cider in there. Why add water when you can add apple cider? After many attempts at creating the perfect healthy pumpkin bread, I have come up with a recipe I will use year after year. The best part about this recipe? No butter or milk!

Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup white sugar
1/2 cup Splenda or other healthier sugar substitute
1 tsp baking soda
1 can of pumpkin puree (15 oz)
1/8 cup olive oil
1 egg, 2 egg whites, beaten
1/4 cup apple cider
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup golden raisins
1/4 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl mix together flour, salt, sugar, Splenda, baking soda, and spices until well blended.

spice and sugar mixture in bowl.

2. In a large bowl, combine pumpkin, oil, eggs, and apple cider. Add dry ingredients into this mixture, and stir until combined and completely moistened but do not over mix. It needs to stay spongy.

pumpkin, egg, and apple cider mixture.Wet ingredients mixed.

3. Carefully fold in raisins and nuts.

4. Pour into greased loaf pan–even if it is non-stick you need to oil it. Bake 50-60 minutes or until toothpick comes out clean. Once finished, let cool for up to an hour before removing from pan. Enjoy at your holiday event!

This bread is best stored in the refrigerator.

Finished pumpkin bread
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