Pumpkin Apple Bread

Pumpkin Apple Bread

It’s full blown holiday season where plenty of time is dedicated to eating!  I’m assuming you love to eat as much as I do.  So, I have two goals for you and I.  First, our waists and thighs will not increase with the holiday spirit because of my recipes.  And second, our mouths and stomachs will not be punished for not wanting our waists and thighs to increase!  I definitely achieved both with this easy, moist Pumpkin Apple Bread.  If you want to skip the apple, check out my very popular Pumpkin Bread recipe.     I checked out the ingredients on a couple popular apple and pumpkin bread recipes.  Most had 2 to 3 cups of sugar!  I have a sugar rush just thinking about it.  There is no need for that much sugar.  There are plenty of healthy substitutes that will keep your bread sweet and satisfying besides sugar.  My favorite sweeteners are honey, agave, maple syrup, bananas, and applesauce.  I do use brown sugar in this recipe, but only 1/2 cup.  Brown sugar is a combination of molasses and sugar which is still slightly better than straight sugar.  With my combination of healthy sweeteners, you won’t miss the bucket of sugar that is used for other pumpkin apple bread recipes.     Have you ever tried Bob’s Red Mill whole wheat pastry flour?  I’m hooked!  I no longer bake with any other flour.  Regular whole wheat flour can leave your baked goods more like baked bricks.  WW pastry flour keeps your breads, muffins, waffles, and everything else light and fluffy without removing the health benefits.  I...
Banana Muffins

Banana Muffins

I have a serious infatuation with muffins!  They are one of my most favorite breakfasts.  Moist, light, and crumbly goodness crammed into a little fluffy muffin is pretty close to heaven for me.  These Healthy Banana Muffins are NO exception.  I really can’t play favorites though.  I love my Pumpkin Muffins and Peach Muffins just as much.   I think my muffin addiction must be hereditary because my 2 year old daughter gets so excited while they’re baking!  She keeps running over, looking in, and points while saying ‘cookies’.  Yes, my sweet girl, they are just as amazing a freshly baked cookies.     There is one ingredient that ABSOLUTELY makes these whole wheat banana muffins above and beyond perfect.  No… not the bananas (they’re obviously important too).  No… not the whole wheat pastry flour that I constantly rant and rave about (it’s vital also).  It’s the pure vanilla extract!  It’s only 2 tsp worth, but makes these muffins out-of-this-world!  I love waiting close to the oven while they bake because the vanilla, pure, and sweet aroma fills the air.  Also, it makes a great and classy gift for those difficult to shop for.  Christmas, hostess gift, housewarming?  Perfect gift idea. Print Healthy Banana Muffins Ingredients 2 cups whole wheat pastry flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 tsp salt 2 tsp flax seeds optional 2 bananas peeled and mashed (or blended) 1/2 cup applesauce 1/2 cup honey or organic agave 1/4 cup olive oil 1/4 cup milk of your choice... I used vanilla almond milk 2 tsp pure vanilla extract Instructions Preheat the oven...
Fresh Fruit Cake

Fresh Fruit Cake

  This Fresh Fruit Cake is NOTHING like the horrible, fruit-from-a-can fruit cake you’ve had in the past.  I’ve had horrible experiences with nasty fruit cake too.  I’m here to transform it from the ‘worst’ to the ‘best’ Christmas tradition.     Just like my Cranberry Orange Muffins, this cake is bursting with flavor.  It’s tangy, citrus, sweet, and packed with some of my most beloved fruits.  Fresh cranberries are quickly becoming one of my favorites to bake with.  They turn from tart to slightly sour.  Oooh, I love them!   My sweet neighbor always brings us something fresh from the oven on Christmas Day morning (love her!).  I’m planning on returning the favor this year with this fruit cake.  I’m going to bake and give it to her in this silicon bundt pan or this awesome loaf pan. Print Fresh Fruit Cake Ingredients 2 and 1/2 cups whole wheat pastry flour 2 Tbs ground or whole flax seed optional 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt 1 small orange peeled and pureed 1/2 cup unsweetened applesauce 1/2 cup honey 1/4 cup olive oil 1 tsp pure vanilla extract 1 large green tart apple peeled and coarsely chopped 1 cup fresh cranberries washed and coarsely chopped 1 cup fresh or frozen blueberries Instructions Preheat oven to 375 F. In a large bowl, combine and stir flour, flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt. In Vitamix blender, blend orange until smooth. Add applesauce, honey, oil, and vanilla. Blend on low until mixed. Pour orange mixture into dry ingredients and stir....
Cranberry Orange Muffins

Cranberry Orange Muffins

One word for these muffins… RIDICULOUS!  I knew the combination of orange and cranberry would be over-the-top superb, but I wasn’t prepare for the firecracker of flavor.  POP! Citrus, acidic orange.  BAM! Tart and tangy cranberry. POW! Sweet, moist, and honeyed muffin.  These Cranberry Orange Muffins are ridiculously flavorful.     Like I mentioned in my Blueberry Banana Muffins, I’ve tried baking with several different whole wheat flours.  The flour you bake with will either leave your muffins hard and dense or soft and moist.  Here’s the whole wheat pastry flour that I’ve grown to love and use when baking anything with flour.   Print Cranberry Orange Muffins Ingredients 2 cups whole wheat pastry flour 2 Tbs flax seed or flaxseed meal 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 2 oranges peeled and pureed 1/2 cup unsweetened applesauce 1/2 cup honey or agave 1/4 cup olive oil 1 tsp pure vanilla extract 1 cup frozen or fresh cranberries coarsely chopped Instructions Preheat the oven to 375 degrees F. In a large bowl, combine flour, flax seed, baking powder, baking soda, and salt. Stir well. In a Vitamix blender, blend oranges until smooth. Add applesauce, honey, oil, and vanilla. Blend on low until mixed well. Pour the wet ingredients into the dry. Stir just until blended. Fold in cranberries. Lightly spray muffin pan with olive oil cooking spray or use muffin cups. Scoop about 1/4 cup of batter into each cup. Bake for 18 to 20 minutes or until the tops of the muffins spring back when lightly touched.     If you’re a muffin fan like...
Blueberry Banana Muffins

Blueberry Banana Muffins

I made a dozen of these light, fluffy, super sweet and moist muffins one morning before my husband left for work.  He took 3 to work and then my 2 year old daughter and I… okay, mostly me… ate the rest of these scrumptious banana blueberry muffins before he returned home.  He walked through the door, gave us hugs and kisses, and then quickly walked to the kitchen.  When he saw the empty cooling rack, he disappointingly asked, “there are no more muffins?”  I apologized and said I couldn’t resist them because they were so good.  He corrected me by saying, “honey, they weren’t good.  They were incredible!”  Looks like I’ll be making 2 dozen next time.     Instead of putting whole blueberries in my muffins, I like to coarsely chop them in my Vitamix on the lowest setting.     I know, I know.   You’re getting tired of me expressing how muffins bring me pure delight!  How can they not?  A sweet, moist, fluffy little package for breakfast would bring anyone pure joy, right?  Well, make these banana blueberry muffins and tell me I’m not right.   In order to get these muffins just perfect, you need the right flour (don’t worry, I’ve already figured it out for you).  I’ve tried several different whole wheat flours… organic, freshly ground, white whole wheat, etc.  Whole wheat flour is denser than all-purpose flour and can leave your muffins resembling a brick if you don’t use the correct flour.  I’m assuming you want appealing and velvety muffins and not bricks for breakfast.  So, I recommend using whole wheat pastry flour.  This...
Pumpkin Muffins

Pumpkin Muffins

My Pumpkin Bread recipe has become really popular recently. I think it’s because we all start craving a little pumpkin goodness when the weather cools down and the leaves start changing colors.  Well, cuddle up in your blanket and enjoy some of these warm Pumpkin Muffins.   I don’t think I’ve hidden my feelings on muffins.  I LOVE them!   This latest creation continues to check off my 3 MUSTS for muffins.  They’re light, fluffy, and moist.  Oooh… I need another one right now.   Print Pumpkin Muffins Ingredients 1 cup pumpkin puree 1/2 cup applesauce 1/2 cup honey or organic agave 1/2 cup olive oil 1/4 cup milk of your choice I have used coconut milk and vanilla almond milk 1 tsp vanilla 2 cups whole wheat flour I use Bob's Red Mill whole wheat pastry flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt 1/2 cup walnuts finely chopped (optional) Instructions Preheat the oven to 375 degrees. In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla. In a large mixing bowl combine all the remaining dry ingredients. Add the wet ingredients to the dry ingredients and stir to combine. Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!   Need a gluten-free recipe for Pumpkin Muffins?  I’ve got you covered.   Pumpkin Gluten-free and Vegan Muffins...

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