Hey, everyone! I’m Kami from No Diets Allowed and elated to be contributing to SNAP! I adore this time of year for 3 reasons: beautiful cool weather, college football (Roll Tide!), and it marks the beginning of the holiday season where plenty of time is dedicated to eating! I’m assuming you love to eat as much as I do. So, I have two goals for you and me. First, our waists and thighs will not increase with the holiday spirit because of my recipes. And second, our mouths and stomachs will not be punished for not wanting our waists and thighs to increase! I definitely achieved both with this easy, moist pumpkin apple bread.
I checked out the ingredients on a couple popular apple and pumpkin bread recipes. Most had 2 to 3 cups of sugar! I have a sugar rush just thinking about it. There is no need for that much sugar. There are plenty of healthy substitutes that will keep your bread sweet and satisfying besides sugar. My favorite sweeteners are honey, agave, maple syrup, bananas, and applesauce. I do use brown sugar in this recipe but only a 1/2 cup. Brown sugar is a combination of molasses and sugar which is still slightly better than straight sugar. With my combination of healthy sweeteners, you won’t miss the bucket of sugar that is used for other pumpkin apple bread recipes.
Have you ever tried whole wheat pastry flour? I’m hooked! I no longer bake with any other flour. Regular whole wheat flour can leave your baked goods more like baked bricks. Whole wheat pastry flour keeps your breads, muffins, waffles, and everything else light and fluffy without removing the health benefits. I have plenty of breakfast recipes that call for whole wheat pastry flour like my Multigrain Waffles and Banana Muffins. I can’t wait to hear if you become addicted to it like I have!
Pumpkin Apple Bread
- 2 cups whole wheat flour (I use Bob’s Red Mill whole wheat pastry flour)
- 1/2 cup brown sugar
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup walnuts, finely chopped (optional)
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/2 cup extra light virgin olive oil
- 1/4 cup coconut or almond milk (I used Silk’s Vanilla Almond Milk)
- 2 tsp pure vanilla extract
- 1 large apple, peeled and finely chopped
- Preheat oven to 350.
- In a medium-sized bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and walnuts. Mix well and set aside.
- In a separate bowl, combine pumpkin puree, applesauce, oil, milk, and vanilla. Mix well and pour into dry ingredients. Stir until batter is moist. Fold in chopped apple.
- Pour into a greased and lightly floured 9 x 5 loaf pan. Bake for 40 to 45 minutes until a toothpick comes out clean and top is golden brown.
In the mood to enjoy more pumpkin? Try out my Gluten-Free Pumpkin Muffins or regular Pumpkin Muffins recipes.
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We are so excited to have Kami as a Snap contributor! You can find Kami at No Diets Allowed and connect with her on Facebook, Twitter, Pinterest and Instagram.
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