Low Sugar Pumpkin Loaf

As much as I hate to admit it my kids eat too much sugar.  They love sugary foods and treats, like most kids, and I indulge them more than I should.  My daughter, the older one, has always seemed to eat a little more from her French side.  She would choose to balance her healthy food with her unhealthy food and she can eat just a couple sweet things and then stop.  Her appetite is pretty small anyway so I did push her to always eat the healthy food first so she wouldn't fill up on empty snacks before the fulfilling food even had a chance.   My son, on the other hand, loves sweets and doesn'tknow when to stop.  He might get that from me.  My family and I are all sugar addicts and I was raised having access to sweets pretty much whenever I wanted.   Unfortunately, sugar also seems to make my son act a bit crazy so it's time to crack down.  Breakfast has become a problem because even though they like to eat things like oatmeal, toast and cereal, they have started adding more and more sugar to these things.  The oatmeal's sprinkle of cinnamon sugar has become a sprinkle on every bite.  Not exactly ideal.   They love freshly baked muffins and breads so I have been striving to make those with less sugar for a quick and easy breakfast or snack.  Since it is pumpkin-on-everything season I made a pumpkin bread yesterday that they are gobbling up and it is definitely not too sweet.  It came out very moist so if you like your bread more bread-y you could decrease the pumpkin to 1 cup instead of the whole 15 ounce can.  

IMG_6047.JPG

Low-Sugar Pumpkin Bread 

  • 1 3/4 cup flour
  • 1/4 cup flaxmeal (or more flour if you don't have flax)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice or your spices of choice
  • 2 eggs
  • 1/2 cup white granulated sugar
  • 1/4 cup honey
  • 1 15-ounce can of pumpkin (not pumpkin pie filling)
  • 6 tablespoons coconut or canola oil

Spray a loaf pan with baking spray or grease and flour.  Preheat oven to 350 F.  Mix flour, flaxmeal, baking soda and baking powder with a fork to break up lumps.  

Add eggs to standing mixer with paddle attachment and mix on high until foamy.  Add white sugar and honey and mix on medium for 1 minute.  Mix in pumpkin and oil slowly so it does not splash.

Add dry ingredients to mixer and mix slowly until just combined.  Mix a couple more times with a spatula and then pour into your prepared loaf pan.  Cook for 60-70 minutes.  Cool in pan and turn it out when mostly cool.