When you think of pumpkin, you probably think of the fall or Thanksgiving, not Skinny Pumpkin Bread. When you think of Thanksgiving, you probably think about food . . . enough for a week, but again, probably not Skinny Pumpkin Bread. And when you think of food, you probably think of leftovers, and what is more fantastic than a Thanksgiving-leftovers sandwich? Few things. So, to go with that perfect Thanksgiving-leftovers sandwich, I’ve whipped up a recipe for pumpkin bread. However, you do not have to wait for fall/Thanksgiving to enjoy it. Though it’s excellent with things like turkey, mashed potatoes, stuffing, broccoli and cheese casserole, sweet potato anything. What am I missing here? Oh, it’s not that great with pecan pie. I’d probably pass on a pecan pie pumpkin sandwich. But then again, maybe I wouldn’t. I don’t know about you, but pumpkin gets me in the mood for copper. Check out my favorite copper kitchen equipment when it comes to baking with pumpkint:
Williams-Sonoma Goldtouch® Nonstick Mini Muffin Pan I Copper Salt & Pepper Shakers I Copper Canister I Copper Measuring Cups, Set of 4 I Slate 12″x5.5″ Cheese Board I Mauviel Copper Beating Bowl with Loop Handle
Favorites? I am a big sucker for giant muffin tins, which is why I adore this Williams-Sonoma Goldtouch® Nonstick Mini Muffin Pan. Also, those Slate Cheese Boards are a must-have. I think any bright food, like – oh, I don’t know – pumpkin would look great against the dark slate of those serving trays. And finally, I need the cutest Copper Salt & Pepper Shakers I’ve ever seen. Like, ASAP!
- 1/2 cup pumpkin puree (40 calories)
- 3 tablespoons liquid eggbeaters or egg-whites (25 calories)
- 1/4 cup plain Greek yogurt (30 calories, depending)
- 2 tablespoons Truvia Baking Blend (50 calories)
- 2 tablespoons Truvia
- 1/2 cups white whole wheat flour (200 calories)
- 1/2 tablespoon baking powder (3 calories)
- 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon (1.5 calories)
- 1/4 teaspoon ground nutmeg (2 calories)
- 1/8 teaspoon ground cloves (1 calorie)
- 1/16 teaspoon ground ginger
- Optional: 2 tablespoons old fashioned oats (37.5 calories)
- Preheat oven to 350F.
- In a small bowl, mix together all wet ingredients.
- In a separate bowl, mix together all dry ingredients (excluding dry oats if you wish in order to sprinkle them on top of the bread. You may also exclude oats all together or mix them in with batter if desired).
- Pour wet batter into dry mix and stir well.
- Pour batter into a non-stick pan or one covered in parchment paper.
- Bake for about 25 - 35 minutes depending on how crisp you want your bread.
- Remove and allow to cool before slicing in half both horizontal and vertical.