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–+ servings

Healthy Pumpkin Bread Recipe

Julia SchmittJulia Schmitt
This low calorie pumpkin banana bread is easy and fast to make and tastes incredibly yummy thanks to the combinations of the moist and sweet pumpkin and banana puree and the crunchy Biscoff Biscuits on top.
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Vorbereitung 15 Minuten
Zubereitung 1 Stunde 15 Minuten
Gesamtzeit 1 Stunde 30 Minuten
Gericht Cake, Snack
Küche American
Portionen 12 slices
Kalorien 97 kcal

Kochutensilien

  • loaf pan
  • hand mixer

Zutaten
  

  • 100 g pumpkin puree (⅓ cup + 1 tablespoon or 3.5 oz)

    alternatively 130g (3.6 oz) fresh Hokkaido pumpkin

  • 2 ripe bananas (approx. 180g / 6.3 oz)
  • 3 medium-sized eggs
  • 50 g soy yoghurt ¼ cup (1.8 oz)
  • 100 g whole wheat flour 1 cup (3.5 oz)
  • 50 g quick cooking oats or oat flour ½ cup (1.8 oz)
  • 20 g erythritol 2 tbsp

    alternatively some stevia or the equal amount of coconut blossom sugar or sugar

  • 1.5 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch of salt
  • 4 Biscoff Biscuits or Speculoos Biscuits

Anleitungen
 

Step 1: Homemade Pumpkin Puree (skipthis step if using canned pumpkin puree)

  • Preheat the oven to 400°F (200°C). Wash pumpkin, cut in half and scrape out the seeds. Roughly chop pumpkin halves and place a 130g or 4.6 oz heavy piece on a baking sheet. Bake in the oven for about 30 minutes oruntil the flesh is buttery soft. Remove from oven and let cool briefly.

Step 2: Pumpkin Bread

  • Place banana and 100g of the baked pumpkin (or canned pumpkin puree) in a bowl and mash with fork to a fine puree. Separate eggs, add egg yolks to banana-pumpkin puree, put egg whites in a separate bowl. Beat egg whites with a hand mixer until stiff and set a side briefly.
  • Add soy yogurt, flour, oats (or oat flour), erythritol, baking powder, cinnamon, and salt to egg-puree-mixture and mix briefly with a hand mixer until everything is well combined. Carefully fold in beaten egg whites by using a spatula.
  • Grease a loaf pan with a little bit of oil or line with baking paper (not necessary with silicone molds) and pour in the batter. Crumble biscuits with hands and spread cookie crumbles on top of the batter. Bake the pumpkin bread in the preheated oven at 400°F (200°C) for 40 to 45 minutes or until the toothpick test signals the bread is ready.

Notizen

Nutritional values per serving (1/12 of the total bread):
  • calories: 97 kcal
  • fat: 2.4 g
  • carbohydrates: 14.1 g
  • protein: 3.8 g

Nährwerte

Calories: 97kcal
Keyword autumn, banana bread, Biscuits, fall, low calorie, Winter
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