November Recipe ReDux Theme: In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives.
When I think of childhood memories surrounding food, especially during the holiday season, I remember coming home from school to the smell of bread baking. My mom makes hundreds of loaves every year. I remember bundling up and delivering wrapped loaves to the neighbors for Christmas. I’m grateful for my mom and her generous example.
My favorite bread has always been pumpkin. For this month’s Recipe ReDux post, I’ve made my mom’s traditional pumpkin bread recipe a little bit healthier by adding greek yogurt for some extra protein. The smell of this bread baking is absolutely divine, and carries me back to happy childhood memories every time I smell it baking. I hope you enjoy it!
Make sure you scroll down and see all the other yummy Recipe ReDux posts linked up below the recipe.
- 2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1 cup sugar
- 1/4 cup butter (or softened coconut oil)
- 2 eggs
- 1 1/2 cups pumpkin
- 1/3 cup plain greek yogurt
- 1 tsp vanilla
- Preheat oven to 350°.
- Combine the flour, baking soda, cinnamon, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and mix until well blended
- Add the eggs, pumpkin, yogurt and vanilla.
- Add flour mixture; mix until blended.
- Spoon batter into two loaf pans coated with cooking spray.
- Bake at 350° for 1 hour or until a toothpick inserted in center comes out clean.
- Also yummy with 1/2 cup chocolate chips added to the batter.
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Is there a food that reminds you of your childhood or the holidays? I’d love to hear your story!
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How wonderful, what a great tradition to share home made bread! I’ve been dreaming of this pumpkin bread since I saw it on the roundup yesterday! Looks wonderful and so moist.
Made these in muffin pans … got around 20 and they were really, really good and moist!!
Awesome! I’m glad you like the recipe. It’s one of my favorites!
Can you use coconut flour instead?
I tried using coconut flour, but it absorbs so much moisture, and it ended up crumbly. I definitely haven’t perfected cooking with coconut flour yet. I’ve been substituting half of the flour with oats and the texture is a little heavier, but I like it even more and it makes it a bit healthier.
Use coconut flour and it did come out crumbly. But the flavour was there… Coconut is def harder to work with :s
Can I use ghee butter
Yes, ghee is fine.
Silly question probably, but anything healthier to substitute in place of the cup of sugar?
You could experiment with coconut palm sugar or honey (reduce some of the liquid or pumpkin). This isn’t something I would eat every day, but having just one slice doesn’t end up being a ton of sugar.