As the leaves change and we begin to feel a crisp breeze in the air, there's nothing quite like the comforting aroma of freshly baked pumpkin bread wafting through the home. Our friends at the Arkansas Heart Hospital believe in the power of wholesome, delicious food that not only satisfies your taste buds, but also promotes heart health. That's why we're sharing two delightful pumpkin bread recipes from their kitchen for your next family gathering or just a quiet, cozy moment at home.
Heart-Healthy Pumpkin Apple Cinnamon Bread
Indulge in the perfect blend of autumn flavors with this recipe by AHH Executive Chef Matt Dunn combining the goodness of pumpkin with the sweetness of apples, all while keeping your heart health in mind.
For the apples
- 1 1/2 cup apples, diced
- 1/3 cup brown monk fruit sweetener
- 1 1/2 tsp. cinnamon
- Mix the monk fruit and cinnamon.
- Toss the apples into the mixture until fully covered and set to the side.
For the batter
- 1 3/4 cups whole wheat flour
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup pumpkin
- 3/4 cup brown monk fruit sweetener
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1/2 cup milk
- In a large bowl, mix the flour, cinnamon, nutmeg, baking powder and baking soda.
- In a separate bowl, mix the pumpkin and sweetener until smooth.
- Add the eggs to the pumpkin mix one at a time and scrape down the sides until smooth. Then add the applesauce, vanilla and milk and mix.
- Add the flour mixture to the pumpkin mixture and blend until smooth, making sure to scrape down the sides of the bowl.
- Pour half of the batter into a lined loaf pan, then spoon in the apples and swirl lightly through the batter. Add the remaining batter on top of the apples.
- Bake at 325 degrees for 60 minutes until a toothpick comes out clean.
Servings: approximately 10
Serving size: 1/2 cup
Nutrition per serving:
fiber: 4g net
fat: 2g net
protein: 5g net
Bariatric-Friendly Pumpkin Spoonbread
For those seeking a bariatric-friendly option without sacrificing flavor, AHH BMI Dietician Shanna Bennett's pumpkin spoonbread is the answer. With carefully selected ingredients, this recipe caters to your health needs while ensuring a delightful fall treat.
- 1 cup canola oil
- 2 cups Splenda
- 3 large eggs
- 2 tsp. vanilla extract
- 2 cups canned pumpkin (the label should read “100% pure pumpkin”)
- 3/4 cup coconut flour
- 1 tsp. salt
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice
- In a medium-sized bowl, combine the oil, Splenda, eggs, vanilla and pumpkin, then set aside.
- In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Add all the wet ingredients to the dry ingredients and mix until combined. Be cautious of overmixing.
- Grease and flour a 6x9 pan baking dish and pour in the batter.
- Bake at 325 degrees for 45-50 minutes, or until a toothpick comes out clean.
- Allow it to cool in the pan for 10 minutes before transferring to a wire rack to fully cool.
Servings: approximately 18
Serving size: 1/4 cup
Nutrition per serving:
carbs: 2.2g net
For more heart-healthy recipes, visit the AHH website.