Hey Fit Moms! Hope you and your families are staying mentally and physically strong during this very trying time for our world. In between organizing the house, doing crafts, working out, I thought I’d make a little comfort food, a healthier version of my kids’ favorite Star*ucks Pumpkin Bread. Plus I had a few cans of pumpkin in the pantry from Thanksgiving, that we found after organizing the pantry of course! This PUMPkin bread is Much lower in sugar and completely customizable with your favorite nuts, seeds, dried fruit.

It’s SOOOO good.

Benefits of Pumpkin: Nutrient-dense food, low calorie, loaded with antioxidants, boost the immune system, improves skin.

Ingredients:

• Coconut Oil: Virgin is the best it smells like tropical coconuts. Refined coconut oil has no smell and is like petroleum jelly, eek.
• 1/2 cup low sugar maple syrup, agave nectar or organic honey
• 2 eggs or apple sauce equivalent
• 1 cup or 1/2 can of organic pumpkin
• 1/4 cup milk: plant-based or coconut milk
• 1 1/2 tsp pumpkin spice blend
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 3/4 cup whole wheat flour
• Cinnamon to sprinkle on top of the bread before baking
• 1/2 cup optional goodies to customize your PUMPkin Bread: almonds, walnuts, pecans, unsweetened coconut, dried fruit such as cranberries or raisins, dark chocolate chips

Directions:

Preheat oven to 350. In a large bowl, mix all wet ingredients. In a smaller bowl, mix all dry ingredients. Pour dry ingredients into wet ingredients. Fold in your optional nuts, seeds, etc. Pour into greased or sprayed non stick loaf pan. Sprinkle with cinnamon and use a knife to make a swirl 🙂

Bake appx. 60 min. or until a toothpick comes out clean. Sprinkle with unsweetened coconut and nuts 5-10 min. before it’s done so they are toasted not burned. Serve with a dollop of protein-rich greek yogurt or 10 cal whipped cream! Have a Fit Mom day!