This post has been sponsored by Skinny Mixes, LLC. As always, all opinions are mine alone.
We're now 2 whole days into October, which means it's time to get my pumpkin spice game on for the season! Yeah, yeah... I'm one of those, and I'm proud of it too. A lot of times, I draw my inspiration for my recipes from my personal friends and family. That, more often than not, usually involves the hijinx of my mom.
My mom is a great woman and a great mother. Truly one of the sweetest women you'll ever meet. ...Not the best cook on the planet, but she does have her handful of regularly requested staples around the year that are recipes she learned from her grandmother or picked up along the way when my brother and I were little. One thing she's great at is chocolate chip pumpkin bread, which I've revamped before.
Strangely enough, as I'm getting older though... I'm not as inclined to nosh on the over sweet and chocolate loaded stuff. Today, I wanted the real deal. The wholesome deal. The straight-up pumpkin deal.
So, I kept this Healthy Pumpkin Spice Bread as simple as could be to focus on two things; pumpkin and spice. What better way to pair it with my morning Pumpkin Spice coffee than using Skinny Syrups - Sugar Free Pumpkin Spice Syrup. It's 0 Calories. 0 Sugar. 0 Carbs. As well as being Gluten Free and Kosher. You can find Skinny Mixes to purchase at Bed Bath and Beyond and through their website.
Enjoy 10% off your entire first order. Coupon Code: SKINNYFORK
Psst, they have more than just the Pumpkin Spice flavor available!
This Healthy Pumpkin Spice Bread hits all the right notes for it. It's perfectly light and just sweet enough to pass for a perfect breakfast treat or even dessert.
I served mine today with some fresh fruit and a cup of pumpkin spice coffee. Complete with Skinny Mixes' matching Sugar-Free Pumpkin Spice Whipped Foam Topping.
Healthy Pumpkin Spice Bread
Servings: 8 • Size: 1 Slice • Calories: 244 • Fat: 11 g • Saturated Fat: 9 g • Carb: 33 g • Fiber: 4 g • Protein: 6 g • Sugar: 12 g • Sodium: 241 mg
1/3 C. Refined Coconut Oil, Softened/Melted Slightly
1/4 C. Skinny Mixes Sugar-Free Pumpkin Spice Syrup
2 Tbsp. 50/50 Honey
2 Whole Large Eggs, Nearly Room Temperature
1 C. Pumpkin Puree (Not pumpkin pie filling!)
1/4 C. Reduced Fat Milk
1 1/2 Tsp. Pumpkin Spice Blend
1 Tsp. Vanilla Extract
1 Tsp. Baking Soda
1/2 Tsp. Sea Salt
1 3/4 C. White Whole Wheat Flour
Optional Toppings: Pumpkin Seeds and Ground Cinnamon
Preheat the oven to 325 degrees F. and line a 9x5" loaf pan with parchment paper and give it a light coat of non-stick baking spray; set aside.
Place the 1/3 C. Refined Coconut Oil, 1/4 C. Skinny Mixes Sugar-Free Pumpkin Spice Syrup and 2 Tbsp. 50/50 Honey into the bowl of a stand mixer with the whisk attachment. Whisk on a medium speed until combined.
Add in the 2 Whole Large Eggs and continue to whisk.
Pro Tip: If the coconut oil begins to solidify with the addition of cold eggs, set the bowl atop the warming stove to let it warm and soften back up.
Next, whisk in the 1 C. Pumpkin Puree, 1/4 C. Reduced Fat Milk, 1 1/2 Tsp. Pumpkin Spice Blend and 1 Tsp. Vanilla Extract.
Finally, use a large spoon to stir in the 1 Tsp. Baking Soda, 1/2 Tsp. Sea Salt and 1 3/4 C. White Whole Wheat Flour until just combined.
Pour and spread the mixture out into the prepared loaf pan; top with ground cinnamon and/or pumpkin seeds if desired.
Place the loaf pan into the oven to bake for about 35 minutes.
Cover with a foil tent and continue to cook for another 15 minutes or so until an inserted toothpick comes out clean.
Remove the loaf pan from the oven and allow the bread to cool slightly before removing from the pan.
Slice and serve right away to enjoy!
Nutritional Claims: Kidney Friendly, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher