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I like that this Mediterranean Diet Pumpkin Bread is made with healthier ingredients.
This bread is especially good during the autumn months and going into the holiday season.
Mediterranean Diet Pumpkin Bread
This recipe is a great way to make a healthier pumpkin bread that is also friendly for the Mediterranean diet.
There are alternatives to make this a vegan friendly bread as well.
This recipe does remind me of my Healthier Carrot Cake Recipe.
That carrot cake was made with fresh carrots and whole wheat flour.
This recipe for pumpkin bread is made with pumpkin puree and whole wheat flour.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is great for anyone asking how do you eat pumpkin bread.
Personally, I like this bread best when it is still warm.
However, this pumpkin bread is also good any time as well.
You could easily eat this pumpkin bread plain.
But, there are some great Mediterranean diet friendly spreads that would also work with this bread.
Even a low fat cream cheese would be a good choice for me.
This recipe for pumpkin bread is also for anyone asking what can I make from a pumpkin.
In the case of this bread, we will use pumpkin puree.
We will also use typical autumn spices that you would expect from a tasty pumpkin bread.
I mentioned that this recipe for pumpkin bread can be made vegan.
Yes, there is an egg involved in this recipe.
However, for that egg you can sub in two tablespoons of flaxseed and three tablespoons of water.
Tips for making pumpkin bread.
I mentioned that this bread can be made vegan. Simply sub in two tablespoons of flaxseed and three tablespoons of water for that egg.
Here are some more great tips for you.
- This recipe calls for 3/4 cup of honey. Suitable alternatives for that honey would include agave syrup, brown sugar or coconut palm sugar (you may want to increase the quantity as desired).
- Yes, this is a bread recipe that uses a basic bread loaf pan to bake it in. However, you could use a mini loaf pan or even muffin pan for baking. You may need to adjust baking times if you do.
- While I have not included any kind of chopped nut in this recipe, feel free to add some if you would like to. I like a half cup or so of chopped walnuts with pumpkin bread.
How do you know when pumpkin bread is done?
I know, this is one of those breads that may be hard to tell. Especially since we are using whole wheat flour and not the usual all purpose white flour.
Unlike with other breads, I would not judge this bread by browning on the top.
A simple toothpick test to see if the toothpick comes out clean should be good.
I would check in more than one spot as well.
Here is how to make pumpkin puree.
Preheat the oven to 325 and cut a small pumpkin in half (some folks like a sweet or baking pumpkin as they have more meat in them). Remove the stem, seeds, and pulp. Cover both of the halves with foil and bake for an hour or until tender. Then while the pumpkin meat is still warm, scoop it from the pumpkin and puree it until done. You can freeze this away for later use!!
By the way, while you are here you may also be interested in these ideas.
- Chocolate Cake Made With Pumpkin.
- Easy Pumpkin Risotto
- Easy and Savory Pumpkin Hummus.
- Butternut Squash Pizza Crust.
- Blender Pumpkin Soup
- Baked Carrot Fritters.
- How to Follow the Mediterranean Diet.
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Mediterranean Diet Pumpkin Bread
Mediterranean Diet Pumpkin Bread
I mentioned above that this bread can be made vegan. Simply sub in two tablespoons of flaxseed and three tablespoons of water for that egg.
Also mentioned was that this recipe calls for 3/4 cup of honey.
Suitable alternatives for that honey would include agave syrup, brown sugar or coconut palm sugar (you may want to increase the quantity as desired).
The Ingredients Needed To Make Pumpkin Bread
- Whole Wheat Flour– 2 1/2 Cups
- Baking Soda– 1 teaspoon.
- Baking Powder– 1 1/4 teaspoon.
- Ground Cinnamon– 1/2 teaspoon.
- Cloves– 1/2 teaspoon ground.
- Allspice– 1/2 teaspoon.
- Nutmeg– 1/2 teaspoon.
- Applesauce– 1 cup. You can use an extra cup of vegetable oil if you choose to omit the applesauce.
- Vegetable Oil– 1/3 cup.
- Egg- 1. Make this vegan by subbing in two tablespoons of flaxseed and three tablespoons of water for that egg.
- Honey– 3/4 cup. Suitable alternatives for the honey would include agave syrup, brown sugar or coconut palm sugar (you may want to increase the quantity as desired for sweetness).-
- Pumpkin Puree– 2 cups (one can is about 15 ounces, one ounce less than two cups).
- Water, Milk or nut milk– 4 tablespoons or as needed.
How to make Pumpkin Bread for the Mediterranean diet.
- Preheat your oven to 350 and prep a loaf pan well. Using two methods works well- for example, grease and flour over the grease.
- In a medium bowl, use a fork or a whisk to mix together the flour, baking soda, baking powder, ground cinnamon, cloves, allspice and nutmeg. Set this bowl aside.
- Next, in a mixing bowl, blend together the applesauce, oil with the brown sugar or alternative. Then beat in the egg or alternative. Lastly, stir in the pumpkin puree and the water (or alternative).
- For the next step, we will add the dry ingredients from the first bowl (flour, etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions.Mix until just blended, do not over-mix.
- Bake this bread for 35-40 minutes or until a toothpick comes out clean.
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
The Best Tasting Mediterranean Diet Pumpkin Bread, a healthier recipe for pumpkin bread with vegan alternative
Mediterranean Diet Pumpkin Bread
The Best Tasting Mediterranean Diet Pumpkin Bread, a healthier recipe for pumpkin bread with vegan alternative
Ingredients
- Whole Wheat Flour- 2 1/2 Cups
- Baking Soda– 1 teaspoon.
- Baking Powder– 1 1/4 teaspoon.
- Ground Cinnamon– 1/2 teaspoon.
- Cloves– 1/2 teaspoon ground.
- Allspice– 1/2 teaspoon.
- Nutmeg– 1/2 teaspoon.
- Applesauce- 1 cup.
- Vegetable Oil- 1/3 cup.
- Egg- 1.
- Honey– 3/4 cup.
- Pumpkin Puree- 2 cups
- Water – 4 tablespoons or as needed.
Instructions
- Preheat your oven to 350 and prep a loaf pan well. Using two methods works well- for example, grease and flour over the grease.
- In a medium bowl, use a fork or a whisk to mix together the flour, baking soda, baking powder, ground cinnamon, cloves, allspice and nutmeg. Set this bowl aside.
- Next, in a mixing bowl, blend together the applesauce, oil with the brown sugar or alternative. Then beat in the egg or alternative. Lastly, stir in the pumpkin puree and the water (or alternative).
- For the next step, we will add the dry ingredients from the first bowl (flour, etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions.Mix until just blended, do not over-mix.
- Bake this bread for 35-40 minutes or until a toothpick comes out clean.
Notes
I mentioned that this bread can be made vegan. Simply sub in two tablespoons of flaxseed and three tablespoons of water for that egg.
Also mentioned was that this recipe calls for 3/4 cup of honey.
Suitable alternatives for that honey would include agave syrup, brown sugar or coconut palm sugar (you may want to increase the quantity as desired).
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 83mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 2g
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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