• Prep Time: 20 minutes
  • Cooking Time: 50 minutes
  • Serves: 48 Servings

Skinny Pumpkin Teaspoon Nutmeg Bread

  • Recipe Submitted by on

Category: Breakfast, Breads

 Ingredients List

  • 6 cups whole wheat flour
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 5 eggs
  • 2 cups sugar
  • 1 1/2 cups very ripe banana, mashed
  • 1 tablespoon vanilla
  • 2/3 cup coconut oil
  • 1 1/3 cups Unsweetened Silk Almond Milk
  • 2 cans pumpkin

 Directions

1. Mix flour, baking soda, baking powder, salt, and spices in large bowl; set aside.
2. Beat eggs & sugar on low until mixed, then on high for 30 seconds.
3. Add banana, vanilla, coconut oil, and Silk Almond Milk. Blend for 30-60 seconds.
4. Add 2 cans pumpkin; mix until blended.
5. With mixer on low, slowly add flour mixture to wet ingredients. 6. Blend until mixed well, but do not over stir!
7. Grease or spray 4 loaf pans with cooking spray. (I like the size of the disposable ones, which I wash and reuse every time. ) Divide the batter into the four pans. Tap each one gently on counter to remove air bubbles.
8. Bake at 350 degrees for 45-50 minutes, until knife inserted in the middle of the loaf comes out clean. Let cool on wire rack for 10 minutes, then remove from pan and let cool completely. Makes 4 loaves.

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