The perfect blend of fall flavors, these breads come straight from the kitchen at Arkansas Heart Hospital.
As the leaves change and we begin to feel a cool breeze in the air, there’s nothing like the comforting aroma of freshly baked pumpkin bread wafting through the house. Our friends at Arkansas Heart Hospital believe in the power of healthy, delicious food that not only satisfies your taste buds but also promotes heart health. That’s why we’re sharing two delicious pumpkin bread recipes from their kitchen for your next family gathering or just some quiet, cozy time at home.
Heart-Healthy Pumpkin, Apple, and Cinnamon Bread
Treat yourself to the perfect blend of fall flavors with this recipe from AHH Executive Chef Matt Dunn, combining the goodness of pumpkin with the sweetness of apples, while keeping your heart health in mind.
For the apples
- 1 1/2 cups apples, diced
- 1/3 cup brown monk fruit sweetener
- 1 1/2 tsp. cinnamon
- Mix in the monk fruit and cinnamon.
- Toss the apples in the mixture until completely covered and set aside.
For the dough
- 1 3/4 cup whole wheat flour
- 1 C. cinnamon
- 1/2 tsp. nutmeg
- 1 C. 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 C. vanilla extract
- 1/2 cup of milk
- In a large bowl, combine the flour, cinnamon, nutmeg, baking powder and baking soda.
- In another bowl, mix pumpkin and sweetener until smooth.
- Add eggs to pumpkin mixture one at a time and scrape down sides until smooth. Then add the applesauce, vanilla and milk and mix.
- Add the flour mixture to the pumpkin mixture and mix until smooth, making sure to scrape down the sides of the bowl.
- Pour half the batter into a lined loaf pan, then pour in the apples and stir lightly into the batter. Add the rest of the dough to 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 Spoon
For those looking for a bariatric-friendly option without sacrificing flavor, AHH BMI dietitian Shanna Bennett’s pumpkin bread is the answer. With carefully selected ingredients, this recipe meets your health needs while ensuring a delicious fall treat.
- 1 cup canola oil
- 2 cups of Splenda
- 3 large eggs
- 2 tbsp. vanilla extract
- 2 cups canned pumpkin (label should say “100% pure pumpkin”)
- 3/4 cup coconut flour
- 1 C. salt
- 2 tbsp. baking soda
- 2 tbsp. baking powder
- 2 tbsp. cinnamon
- 2 tbsp. pumpkin pie spice
- In a medium bowl, combine oil, Splenda, eggs, vanilla and pumpkin and set aside.
- In another bowl, combine flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Add all wet ingredients to dry ingredients and mix until combined. Be careful not to overmix.
- Butter and flour a 6×9 baking dish and pour the dough.
- Bake at 325 degrees for 45 to 50 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings: approximately 18
Serving size: 1/4 cup
Nutrition per serving:
carbs: 2.2 g net
For more heart-healthy recipes, visit AHH website.