A Family Classic {Pumpkin Bread} Healthified!

I was recently catching up on my Cooking Light (magazine) reading, and it’s a good thing I did! Their October issue (yes, I’m a little behind!) highlighted favorite recipes and the “2013 Taste Test Awards”…double awesomeness! But what stood out the most from the entire issue is this quote from the editor’s note:

“With recipes, the quality beyond good that we often most value is comfort.” 

This is especially poignant because it’s important to recognize one of the key aspects of eating…especially around the holidays…and along with comfort, it’s tradition.

Growing up, I watched my mom in the kitchen with absolute awe. She gracefully dances from one recipe to the next…whipping…baking…prepping! She helped hone my love of being in the kitchen creating magical masterpieces!

Since I now live away from home, I don’t spend as much time in the kitchen with my mom, but I’ve continued traditions by recreating classics I learned from my mother with my own spin...and usually a slant my waistline thanks me for!

The holidays can be a difficult time for many because so much of what we consume is based on habit, tradition, and comfort. And a few days out of the year, we should indulge, no matter how much we know our holiday favorites may expand our waistlines!

But it’s often easier than we think to make healthy swaps in holiday classics without sacrificing flavor & taste!

One special family recipe is my mom’s PUMPKIN BREAD. Since moving away from home, the distinct pumpkin scent that used to waft into my childhood room is obviously absent…and I had the urge to recreate it way before I headed home for the holidays.

So I figured a friend’s apartment warming brunch was the perfect time to health-ify my mom’s famous pumpkin bread recipe! While it took some trial & error before I got it just right, no one at the party knew it was a healthified version (my goal in life!)…But I did get asked, “So when is this going to be on the blog?”  The answer? RIGHT NOW!

My version is just as heavenly delicious as the original, with melt-in-your-mouth moistness and the perfect balance of pumpkin and chocolate…literally autumn in your mouth!  I hope you enjoy this classic as much as I do (and even more now that it’s healthier!).

***

Makes 1 large loaf, Serves 15

Ingredients:

• 1 ½ cup whole wheat pastry flour
• ½ cup all-purpose flour
• ½ cup sugar
• 1 tsp baking soda
• ½ tsp baking powder
• Pinch of salt
• 1 tsp cinnamon
• ½ tsp ground cloves
• ¼ cup unsweetened applesauce
• 2 tbsp mashed banana (approximately ¼ banana)
• 2 tbsp vegetable oil
• ¾ cup pumpkin puree
• 1 tsp vanilla
• ½ tbsp maple syrup
• ⅓ cup cold water
• 1 tsp apple cider vinegar
• 2 large eggs, or commercial egg replacer (note: nuritional stats will be different)
• ¾ cup mini dark chocolate chips

Directions:

1. Preheat oven to 325ºF  if using a metal or aluminum loaf pan (350ºF if using a glass pan). Spray nonstick oil spray and flour loaf pan (or fill muffin tin with liners). If using egg replacer, prepare mixture now.
2. Gently mix all dry ingredients in a large bowl.
3. Make a well in the dry mixture, add all wet ingredients. Mix well.
4. Add eggs, one at a time or add egg replacer and combine thoroughly.
5. Gently mix in chocolate chips until evenly distributed throughout mixture.
6. Pour into greased & floured pan.
7. For a large loaf, bake for approximately 40 minutes (a mini loaf only needs approximately 35 minutes, and muffins require only 15 minutes). Use the “toothpick test” to make sure bread is fully cooked (toothpick inserted should come out clean). The top should be slightly browned and firm, but buoyant to the touch.
8. Allow to cool completely before removing bread from pan. If you refrigerate after cooled, breads will be easier to slice.

***Breads can be stored in the refrigerator up to a week (I don’t think it will last that long!) or tightly wrapped in the freezer for up to 3 months.

If you want to fancify these babies for your holiday dinner, a nice touch is a streusel topping (although I don’t think it’s needed). Mix together ⅓ cup granulated sugar and ⅓ cup flour (all purpose or whole wheat pastry) with a sprinkle of cinnamon and then cut in ⅓ cup butter (or substitute). If mixture is too wet, add a sprinkle of oatmeal until crumbly. Scatter on top of batter in any mold you’re using (muffin tin or bread loaf) and bake for same times listed above.