Aaaand today is the first full day of Kindergarten. Aaaand my organically fed child is sick at home since Friday. Sigh. By this point I am starting to think I might have a kangaroo’s DNA in me. But I am intending to make the best out of this rainy sad Monday by embracing my cleaning lady, doing a killer HIIT workout and blogging what I can. I barely slept last night (just overwhelmed) but I will set that aside too. A few cups of black tea did their job.
So, this whole wheat pumpkin bread has such a long story. Aaaaaaah. “Days of Pumpkin Bread’s 3 Lives” here we come.
Years ago, when I first went to Starbucks I was mesmerized by their baked goods. They look fluffy, perfectly shaped and simply pretty. Like all sugar and crap loaded desserts do. They are pretty. Yes! I did try the Starbucks pumpkin bread which is tasty but waaaaaaay too sweet for my clean tooth. Consider I have warned you. Also it is not made with wholesome ingredients. Not even close. I bet it contains white four, white sugar and some type of cheap GMO oil. The cheapest of the cheapest. Starbucks food looks awesome but the nutrition facts would kill even someone who you can’t kill anymore.
On a side note, it took me around 12 years of living in Canada before I set my foot in Starbucks. I simply couldn’t afford it. Why go spend $2-5 for a cup of something you can make at home for $0.20?! When your entire family’s monthly income is $2K, you simply do not go to Starbucks. I remember back in 2011 we had a 4 year old, a newborn and both of us unemployed scrambling for pennies to pay the mortgage so we do not end up losing our house. And before that we were paying off student loans, buying real estate, getting married and having babies. The last thing on my mind was to give my hard earned money to Starbucks.
Many immigrants really do watch every penny because there is no mom and dad to help. Although both of our poor single moms did try to help with last of their $’s as much as they could. But it was so uncomfortable to receive that type of help for me and Alex. We did few times, like I said, when we couldn’t pay our mortgage. So, the last thing we were gonna do was to buy a cup of Starbucks with our moms’ hard earned pennies. Anyways.
Obviously, things have improved by 2012 when I started writing my blog. Clearly I was going to Starbucks occasionally and craving their pumpkin bread which lead me to re-create my own healthy pumpkin bread, whole wheat flour banana bread (followed by amazingly reviewed clean eating banana muffins) and even whole wheat pumpkin muffins with cream cheese. I can’t remember what else was going on in 2012 in terms of cooking. I can’t remember going to Starbucks but clearly I was. So, this whole wheat pumpkin bread recipe was my 2nd recipe I ever posted. You can even look for a funny video of it on my Youtube channel.
I have changed the recipe later and posted this version in 2013. In case, you liked the previous recipe I am posting it here for you. Otherwise, the main recipe is new as of 2016.
Clearly, my understanding of “healthy” has evolved over the years. At first, I thought as long as bread contains no sugar and applesauce instead of oil, we can call it healthy. With white flour. RIP.
Then I switched to white whole wheat flour, oat or wheat bran and flaxseed. Why?! I don’t know. Truth is back in 2013 I couldn’t understand the difference between adding oil or almond milk to a muffin recipe.
As years went by, I found myself not really baking with white whole wheat flour because I can’t find it organic. Plus I am not sure if it is really that much more nutritious than all purpose flour. Is it? Anyways, when fall and all things pumpkin season comes I find myself not being able to bake my own pumpkin bread recipe LOL. Ridiculous, right?!
Last week I said “enough”. One day, on the way from a sports store I stocked up on organic BPA free canned pumpkin, ground some quick oats and said a prayer to pumpkin Gods. Fine, I didn’t pray and you are not supposed to judge me, right?! But when you are about to bake a 100% whole wheat and oat flours bread, which are both heavy, you need a lot of luck and well, a prayer. A kitchen prayer, fine.
What I didn’t like about the previous recipe?! Well, for starters the flour. I have mentioned how you can use a mix of white and whole wheat flours but honestly I don’t know if you can. So, that was making me very uncomfortable for a while. I hate those comments haha. Thank goodness, in 2013 my SEO skills were as bad as baking skills and nobody really baked my pumpkin bread. I mean with white whole wheat flour you would be totally OK. A mix of white and whole wheat – not so sure. Then wheat or oat bran. Who has it on hand all the time?! And what is the point to add it to a pumpkin bread made with white flour where you can just go ahead and use whole wheat flour with bran attached.
Another warning is that this whole wheat pumpkin bread is not overly sweet. OK, let me give you an idea how sweet it is. If I taste a doughnut I won’t be able to finish it cause that is just too sweet. I also can’t eat Starbucks baked goods anymore – too sweet. And my kids eat this pumpkin bread saying it is perfectly sweetened. So, depends on your palate and tastebuds. Don’t come and beat me up telling me I suck, OK?! Cause I don’t. I just don’t eat added refined sugar. And if you feel like baking something pumpkin without flour, try these healthy pumpkin blondies or flourless pumpkin muffins.
Be healthy! This pumpkin bread is hearty, healthy and delicious. Love you all for taking care of yourselves! Be proud! We are definitely a minority (sad!) and do anything you can to spread the word that health is life!
- 3 eggs, large
- 1 cup applesauce, unsweetened
- 15 oz can pumpkin puree (I use organic BPA free)
- 3/4 cup honey or maple syrup*
- 1 tbsp pumpkin pie spice
- 1 1/2 tbsp baking powder, aluminum free
- 1/2 tsp baking soda
- 1/4 tsp himalayan pink salt
- 1 cup oat flour**
- 1 3/4 cups whole wheat flour
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup pumpkin seeds + more for decorating
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, whisk eggs for 10 seconds. Add applesauce, pumpkin puree, maple syrup or honey, pumpkin pie spice, baking powder, baking soda, salt and whisk well until mixture is smooth and no visible lumps.
- Add oat flour and whole wheat flour; mix gently just enough to combine. Be careful not to over mix. Add walnuts and pumpkin seeds; give a few more gentle stirs to combine. Pour batter into prepared loaf pan and level gently with spatula. Sprinkle with a handful of pumpkin seeds. Bake for 90 minutes our until the toothpick inserted in the middle comes out clean.
- Remove from the oven and transfer to a cooling rack to cool off for 30 minutes. Holding onto the flaps of parchment paper remove pumpkin bread from a loaf pan and let it cool off completely before slicing. This bread is dense and delicate. Slice into 12 thicker slices with serrated bread knife.
*This pumpkin bread is mildly sweet but sweet enough for a clean tooth. You can probably add another 1/4 cup of sweetener. **You can make your own oat flour by grinding up quick oats in a blender or food processor.
Servings Per Recipe: 12
Amount Per Serving= 1 slice:
Total Fat: 6.1 g
Cholesterol: 53.8 mg
Sodium: 318.9 mg
Total Carbs: 40.3 g
Sugars: 14.9 g
Dietary Fiber: 5.3 g
Protein: 7.1 g
WW Points+: 6