Line pan with parchment paper, leaving a 2-inch overhang on two sides. Whether you use fresh or frozen fruit, ingredients like bananas, strawberries and blueberries help add moisture so your bread won’t dry out. To make 1 flax egg, combine 1 tbsp of ground flaxseed with 2.5 tbsp of water. Coat a 8½ × 4½-inch loaf pan with nonstick spray. Add flour mixture to sweet potato mixture and mix just until combined; fold in cranberries. Use coconut sugar in Healthy Chocolate Chip Cookies, Healthy-ish Cinnamon Rolls, Homemade Graham Crackers, and Healthier Puppy Chow. Combine topping ingredients then sprinkle evenly over batter. A big bonus: you'll use a whole can of pumpkin, so no leftover bits to worry about when making this healthy pumpkin bread. How to make sweet potato purée: prick the surface of two medium sweet potatoes with a fork. Combine pumpkin seeds, sunflower seeds, oats, turbinado sugar, and sea salt; sprinkle evenly over top of batter. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more. Healthy Sweet Potato Bread. So how do you make a healthy banana, zucchini or sweet potato bread? Transfer batter to prepared baking pan; smooth top. This sweet potato quick bread is flavorful, lightly sweetened, incredibly moist (but not gluey), and even healthy! Let the mixture rest for 5–10 minutes until curdled. This bread is SO amazing and hearty!! Whisk together wet ingredients until smooth. The only difference—I’ve swapped some of the basic ingredients for more nutritious options. ★☆ Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Muffins use the same “quick bread” method. Carrot cake meets muffins in this healthy breakfast recipe. Thank you Katerina! Most quick bread recipes (banana, zucchini, carrot, etc.) Sprinkling the muffins with pecans adds a nutty crunch to every bite. But in general, the ingredients and process are the same between the two. This savory quick bread is made from cornmeal and flour, with a little maple syrup and honey added to the dough for just the right amount of sweetness. All Rights Reserved. https://www.healthyseasonalrecipes.com/30-healthy-quick-bread-recipes Sweet potato takes the place of the fat in this simple recipe, adding sweetness and moisture without all the extra calories and sugar. EatingWell may receive compensation for some links to products and services on this website. Combine ground flax or chia with ¼ cup + 2 tablespoons water and let rest 15 minutes in the refrigerator. Use of this site constitutes acceptance of our Terms of Use, and Privacy Policy. Enjoy it warm from the oven with a pat of butter or cream cheese or keep it on your counter for a tasty treat during the week. While some recipes call for squeezing the water out of the zucchini after it's grated, don't--it's the secret to this quick bread's extra moistness. This pumpkin spice bread recipe is a snap to pull together. This easy scone recipe calls for nectarines, but try swapping in different stone fruits, such as peaches and plums, as they ripen throughout the season. To put it another way, you don’t have to use yeast, which means you don’t have to wait for the dough to rise. Serve them for breakfast or as a grab-and-go snack. © 2020 EatingWell.com is part of the Allrecipes Food Group. How to store sweet potato bread: store sweet potato bread at room temperature wrapped in foil or in a zipper-lock bag for up to 3 days. Because, as I said earlier, often times they are cake disguised as breakfast. When you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!) Moist & Healthy Sweet Potato Bread Recipe — Zestful Kitchen I guarantee this Sweet Potato Bread recipe will become your new go-to quick bread. Divide batter among muffin cups, sprinkle topping over batter. I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and previous food magazine editor. Healthier recipes, from the food and nutrition experts at EatingWell. Let cool slightly, then peel and discard (or snack on!) If you prefer a larger muffin, these can be baked in a 10-cup muffin tin instead of a 12-cup tin. These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. SWAP THE BUTTERMILK FOR VEGAN BUTTERMILK. Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. about cooking healthy-ish—aka healthy recipes that don't sacrifice on flavor. Recipes like Zucchini-Pineapple Bread and Raspberry Rhubarb Bread are tasty, nutritious and perfect for a fast breakfast or treat. These breads don’t require any yeast or rising time, so they come together in no time. Mable Clarke includes this zucchini bread among the treats that end the fish fry she started to save Soapstone Baptist Church in her South Carolina community. Saving the pineapple juice strained from the can to brush on top of the bread keeps it moist and adds more pineapple flavor. Required fields are marked *, Rate this recipe Find healthy, delicious quick bread recipes including cornbread, soda bread, biscuits and muffins. Let bread cool completely in pan set on a wire rack. This easy quick bread is finished off with a sweetened cream cheese spread over the top to complement the spices. Thank you for sharing the recipe , Your email address will not be published. Dried mixed fruit, sunflower seed kernels, and grated orange rind enhance the recipe's flavor by adding brightness and a surprise crunch. Plenty of bittersweet chocolate chips and pumpkin pie spices make this pumpkin bread recipe extra special. Arrange on a foil-lined baking sheet and roast in the oven at 425-degrees for 50–60 minutes until a steak knife easily slides into potato. This bread looks so soft, fluffy and amazing! This is perfect – especially the seed topping!! And when it comes to oil, I prefer to use extra-virgin olive oil instead of vegetable oil. It’s flavorful, lightly sweetened, incredibly moist, and even healthy! Stir together, then let sit for 5 minutes. Now that you have coconut sugar, you may be curious how else you can use it. Serve them for breakfast with fresh fruit or as an afternoon snack with a glass of milk. You can easily bake this sweet potato bread into muffins, here’s all you need to do: Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Sweet Potato Bread! I’m in love with this one! Not only is olive oil more flavorful, but it’s far healthier than canola or veg oil. I will definitely be making this at Thanksgiving too. And just as too-ripe bananas make the best banana bread, very ripe figs are ideal here. Combine ⅓ cup unsweetened almond or soy milk with 1 teaspoon white vinegar. I made this last night and it was great! Let muffins cool in pan 5 minutes then transfer to wire rack to cool completely. It’s no secret that I love to makeover quick breads to be healthier. These healthy pumpkin-oatmeal muffins will get you in the mood for fall. These mini loaves made perfect homemade holiday gifts! Because apple cider can be harder to find year-round, take advantage of when it's "in season." But this moist bread requires just 15 minutes of active prep time, so it doesn't have to be just a special-occasion treat. This pumpkin spice bread recipe is a snap to pull together. First things first, you’ve got to swap out the nutrient-void all-purpose flour for something a little more wholesome, ehem, whole wheat flour. Sweet tooth? You’re in the right place! This super-moist zucchini bread is a great way to use up homegrown summer zucchini! As an added bonus, the flaxseed will give this bread some extra fiber! On the most basic level—the only difference between sweet potato bread and banana bread is just that—the sweet potato and the banana. Will make this again. Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Scrape batter into prepared pan and smooth top.

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