Healthy Recipe for the Week

The last Foodie Friday recipe was Banana Loaves. This week we are spicing up the recipe for Fall!

Who (like me) loves strolling through the aisles at Trader Joe’s this time of the year admiring the ‘pumpkin classics’? Whether or not these items make it in my cart (I try to have control and discipline!) it is fun to see what new Fall items they have each year!

A special thank you to Yoga, Pilates, and Meditation Instructor, Kristin McGee for sharing this recipe in her recent newsletter. 

Pumpkin Loaves

Ingredients

• 1/2 cup canned Pumpkin
• 1/4 cup Peanut Butter (*may substitute for nut butter of choice)
• 1/4 cup Maple Syrup
• 1 Egg
• 1 cup Flour of choice (*regular, oat, almond, or coconut)
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Cinnamon
• Chocolate Chips (*optional)
• Nuts of choice (chopped) (*optional)

Directions

Preheat oven to 350°. In a medium-sized bowl, add the pumpkin, peanut butter, maple syrup, and egg. Thoroughly stir mixture. In a separate bowl, add the flour, baking powder, and cinnamon. Stir well. Add this (dry) mixture to the wet ingredients (in the other bowl). Thoroughly mix all ingredients together. Pour in a greased loaf pan or a mini loaf pan (or muffin tin). Bake for approximately twenty (20) minutes. *Test with a toothpick around eighteen (18) minutes to make sure loaves are not over-baked.

Yields: 8 loaves if using mini loaf pan

Are you hosting a Halloween party and seeking a healthy snack tray!

Try a Halloween Charcuterie Board!

 

 

 

 

 

 

Reference

McGee, K. (2024, October 17). Pumpkin loaves. Kristin McGee Movement. https://www.kristinmcgee.com/