The fall leaves were gorgeous this weekend! It got me in the autumn spirit. I decided to make a fall wreath:
When I went to Michael’s to get supplies, I had trouble finding fall decor. There was Christmas stuff everywhere! No more fall decorations even though we still have a whole month left. Oh well, I love my DIY wreath projects!
Next, I made some healthier pumpkin bread, mainly because I wanted the house to smell nice. I didn’t care too much about eating the bread… it was more like another craft for me to do!
Anyway, I reduced the sugar by using some stevia/xylitol blend and it turned out amazing. Doesn’t taste “healthy”. So you could trick kids to eating it for sure. And it uses a whole 1/2 can of pumpkin so you can get some squeeze in some veggies!
Reduced Sugar Pumpkin Banana Bread
Makes 1 loaf. Double for 2 loaves. Inspired by Spark Recipes.
- 1 cup all-purpose flour (helps to keep it light and airy). You could try cutting this in half further (1/2 cup white; 1/2 cup oat or whole wheat)
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1 Tbsp + 1 tsp pumpkin pie spice
- 2 Tbsp. granulated sugar *You could cut out the rest of the white sugar and just use more stevia. Depends on preference.
- 1/4 cup brown sugar
- 1 Tbsp. honey
- 1 Tbsp. molasses
- 3 Tbsp. stevia/xylitol blend
- 2 Tbsp. olive oil
- 2 eggs, lightly beaten
- 1/2 cup 1% milk (or skim or almond milk)
- 1/2 (15-ounce) can pumpkin
- 1 ripe banana, mashed
- Preheat oven to 350
- Combine dry ingredients in one bowl. Combine wet ingredients and sugars in another bowl. Combine wet and dry ingredients until combined. Do not over-stir!
- Spoon batter into 1 (9 x 5-inch) loaf pan coated with cooking spray. Bake at 350 for 45 minutes. Check with a toothpick.