EASY HEALTHY PUMPKIN BREAD RECIPE *healthy fall recipe*
easy healthy pumpkin bread recipe, easy pumpkin dessert recipe healthy fall recipe pumpkin spice recipes
hey guys!! in todays video I am making an easy and healthy pumpkin bread recipe easy pumpkin dessert recipe !! Im so excited to be posting healthy fall recipes on my channel and this is so easy and quick to make! You can adapt this to make it GF, DF, nut free and you can make it in the air fryer! This would also be great if you are looking to recreat the starbucks pumpkin spice bread or are looking for a healthy thanksgiving dessert recipe, healthy fall breakfast ideas, air fryer recipes for fall and more! you can make this as meal prep or a snack on the go!
I have the full recipe listed below !!
let me know if you guys would like to see a fall what i eat in a day video next, or more pumpkin spice recipes !!
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what you need:
(2 servings or double recipe for 4)
15 min prep 45 mins to an 1hr bake time
1 egg or 3 egg whites
1 over ripe banana or 1/2 depending on preferences
1 tsp vanilla
1/2 pumpkin puree
1/4 cup nut milk
1/4 cup water
optional maple syrup
1 cup oat flour gf
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
optional stevia, mixed nuts, chocolate, peanut butter, cream cheese frosting, whipcream
combine wet ingredients in bowl
egg, vanilla, water, milk, syrup, stir and add pumpkin puree, mash in overripe banana until smooth
in seperate bowl combine dry ingredients
oat flour, baking powder, stevia, cinnamon, pumpkin spice, and nuts
stir the wet ingredients into the dry and stir until it has reached a thick batter, pour into parchment paper lined bread pan or butter greased or oil sprayed
if using the air fryer bake at 450 for 45 minutes or oven at 350 for 1 hour
let cool for 20 minutes minimum and top with whatever you like!! I like to eat this cool so I keep it in the fridge but you can always pop it back into the air fryer to make extra crispy!
This is a great recipe for on the go, as a breakfast or as a dessert, let me know what you think and enjoy !!
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Pumpkin Pie Bars | Hungry for the Holidays
Forget the pie, these pumpkin squares look lovely served with a dollop of whipped cream and are a pleasant balance of sweet and spice. FULL RECIPE BELOW.
Get the full recipe:
Check out the entire Hungry for the Holidays Playlist:
MUSIC:
Dance of the Sugar Plum Fairy by Morrison Players
Pumpkin Pie Bars with Whipped Cream
Serves 9
INGREDIENTS:
1½ cups all-purpose flour
1¼ teaspoons kosher salt
8 tablespoons (1 stick) very cold unsalted butter, cut into small pieces
¼ cup plus 2 tablespoons ice water
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
1 15-ounce can (about 1 ½ cups) unseasoned pumpkin purée
3 large eggs
1 large egg yolk
1 cup heavy cream
2 tablespoons maple syrup
¼ teaspoon orange zest
1½ teaspoons pure vanilla extract
Whipped cream, for serving
PROCESS:
-In a large bowl, combine flour and ½ teaspoon salt.
-Using your fingers, rub the butter into the flour mixture until there are no butter pieces larger than a pea.
-Drizzle ¼ cup plus 2 tablespoons ice water over the mixture, and stir until a shaggy ball of dough forms.
-Flatten the dough into a disk, wrap it in plastic, and place it in the fridge to chill for at least 1 hour.
Preheat the oven to 400ºF.
-Line a 9 x 9 x 2 baking pan (or equivalent) with parchment paper.
-On a lightly floured surface, roll the dough out to a square that is slightly larger than the pan.
-Drape the dough into the pan, pressing the corners to reinforce them and crimping the edges
-Prick the base with a fork, then cover the dough with a piece of aluminum foil and fill with uncooked beans or pie weights.
-Bake the crust for 15 minutes, remove the beans and foil, and bake it for another 5 minutes.
-Remove crust from the oven and poke any air bubbles with a fork.
-Reduce oven temperature to 325ºF, and set crust aside to cool.
-Meanwhile, in a large bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, cloves, and remaining ¾ teaspoon salt.
TIP: Use a microplane to grate whole nutmeg. The flavor will be brighter and much fresher than that of pre-ground nutmeg that's been sitting around in a jar.
-Stir in pumpkin purée, eggs, egg yolk, heavy cream, maple syrup, orange zest, and vanilla.
-Pour filling into partially baked crust, and bake for 1 hour.
-Cut into 9 squares and serve with lightly sweetened whipped cream.
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith - valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio - slicedbreadstudio.com
Set Decoration: Kevin Van - Instagram: @heyprez
Recipes: Maria Zizka -- mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau - byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu