Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table and will disappear in no time!

I’m a huge fan of making bread without yeast like Greek yogurt bread, cottage cheese bread and almond flour bread because it’s so simple! Even novice bakers can do it!

This no yeast dinner roll recipe is so easy to make, especially when you want to skip the yeast hassle, and equally perfect for a quick weeknight dinner or Thanksgiving feast.

Why You’ll Love This Recipe

• Biscuit like taste: No yeast dinner rolls don’t exactly taste like yeast fluffy bread, which makes sense. But if you like buttery biscuits, you will love these!
• Easy recipe: No dough resting or rolls resting after baking, just a perfect quick bread to fit into your busy schedule.
• Budget friendly: The cost of ingredients to make a dozen of dinner rolls is much less than if you were to buy them.
• Versatile: They can be served as a side dish, turned into sliders, or add herbs for extra flavor.

Ingredients for No Yeast Dinner Rolls

Grab 7 simple ingredients from your kitchen and whip up homemade rolls in just 35 minutes!

• Butter: Melted butter keeps the rolls tender, soft, and full of delicious buttery flavor. See below for other fat options and modifications.
• Milk: I used 3.25% milk for a more creamy texture, but any milk you have on hand will work. You just might have to adjust consistency of the dough a bit.
• Sugar: Adds sweetness and helps with browning. If you’d like to skip sugar, swap it for honey or maple syrup.
• Baking powder: Leavening agent to make the rolls soft and fluffy without the need for yeast. Make sure it’s fresh and active.
• Salt: Enhances the flavor.
• All-purpose flour: I used traditional all-purpose flour, see variations below for using whole wheat flour.
• Egg: An egg wash gives the rolls a shiny, golden-brown finish.

How to Make Dinner Rolls without Yeast

Here’s a simple step-by-step guide to making easy dinner rolls. There is a full recipe card below.

Preheat your oven to 375 F, then line a large baking sheet with parchment paper.

• Mix wet and dry ingredients: In a large mixing bowl, whisk together melted butter, milk, sugar, baking powder, and salt.
• Make the dough: Add flour and stir with a spatula. Then, use your hands to form a dough ball. If it’s sticky, add a little more flour.
• Shape the rolls: Transfer dough to the counter, shape into a log, and cut into 12 even pieces. Roll each piece into a ball and place on the prepared baking sheet.
• Add egg wash: Whisk the egg in a small bowl and brush it over the rolls.

• Bake: Bake for 20-25 minutes, until golden and puffy.

Since these are homemade dinner rolls, you can customize them in so many ways.

• More sweet: Add more sugar for a sweeter roll. You can also brush them with honey butter as soon as they come out of the oven.
• Use butter: For a more biscuit like texture. I tried 2 tablespoons of butter and 2 tablespoons of olive oil, and they still taste like biscuits a lot.
• Whole wheat flour: I tested the recipe with it and it worked, although taste was very hearty. I personally recommend to use half all-purpose flour and half whole wheat flour for dinner rolls that are still fluffy but more nutritious.
• Fresh herbs: You can add 1-2 teaspoons of chopped rosemary, thyme, or parsley for extra flavor. Just sprinkle them in while mixing the dough, or brush the tops with herb-infused butter after baking.
• Garlic butter: Like with pampushky, melt some butter and mix in minced garlic, then brush it on top of warm rolls.
• Gluten free: Substitute flour with Bob’s Red Mill 1:1 gluten-free baking blend and follow the recipes.
• No egg wash: Bake as is and brush with melted butter after. They won’t be as golden, but still delicious.

Serving Suggestions

These quick rolls aren’t just for the holiday table, they go wonderfully with a variety of entrees. Here are a few ideas:

• Soup or stew: It’s the season for cozy bowls of vegetable soup, creamy chicken enchilada soup, or lamb stew paired with a warm roll.
• Roasted meats: Pair with a tender boneless turkey breast roast for a light option, or slow cooker rump roast for melt-in-your-mouth goodness.
• Mini sandwiches: Make mini sandwiches with deli meats, cheese, and veggies.
• Pasta: Pair with a pasta dish like one pot spaghetti or lemon chicken pasta to soak up sauce. Or an easy lunch with high protein cottage cheese mac and cheese.
• A snack: Serve with a spread like honey, butter or jam.

How to Store and Reheat

Store: Keep them in an airtight container in a cool, dark spot, and they’ll stay fresh for 3-4 days.

Freeze: Freeze in a Ziploc bag for up to 3 months. When you’re ready to enjoy, just thaw on the counter or pop them in the microwave or toaster.

FAQs

More No Yeast Bread Recipes to Try

• Cottage cheese bagels
• Greek yogurt bagels
• Almond flour Greek yogurt bagels
• Greek yogurt pizza dough
• Cottage cheese pizza crust
• Cottage cheese flatbread
• Greek yogurt donuts

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No Yeast Dinner Rolls

Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table!

Course Side Dish

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 dinner rolls

Calories 162kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1/4 cup butter melted
• 1 cup milk I used 3.25% but you can use any
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour (330 grams), more if necessary
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper.
• In a large bowl, add melted butter, milk, sugar, baking powder and salt. Whisk well to combine.
• Add flour and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms and it's no longer sticky. If it's sticky add a bit more flour.
• Transfer dough on a counter, gently form a log and cut into 12 even sized pieces. You can also use the scales. Roll each piece into a ball and place on a baking sheet.
• In a small bowl, whisk the egg and brush rolls with it.
• Bake for 20-25 minutes or until puffy and golden brown. Remove from the oven and enjoy!

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.

Nutrition

Serving: 1dinner roll | Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 349mg | Fiber: 1g | Sugar: 2g

The post No Yeast Dinner Rolls appeared first on iFoodReal.com.

We also love to make cottage cheese flatbread, cottage cheese banana bread and cottage cheese zucchini bread to incorporate more protein into our diet.

This is not the two ingredient cottage cheese bread you saw on social media, nor is it the regular sandwich bread you make with yeast. This is better!

This bread recipe is based on my Greek yogurt bread that all you guys loved so much!

Why You’ll Love This Recipe

• Few ingredients: Just 5 basic ingredients and no hassle with yeast or fancy flours.
• No waiting: An easy quick bread recipe that skips the wait for dough to rise or rest.
• Higher in protein: Each slice contains 6 grams of protein, something plain white bread lacks.
• “Regular” taste: I am all in for shortcuts but bread has to taste good. And this one does 100% and has no cottage cheese taste!
• “Regular” use: You can use it just like any other regular bread for breakfast or snack as toast or a delicious sandwich.

Ingredients for Cottage Cheese Bread

• Flour: I used all-purpose flour but there is a variety of other flours that work for this recipe. Be sure to check the detailed flour section below for guidance.
• Baking essentials: Baking powder and salt for rise and flavor. If you’re lucky enough to find self-rising flour you can skip both, but since we don’t have it here, I had to add them.
• Milk of choice: You can use whole milk, low fat, or skim milk. If you prefer plant-based milk, pick one with a neutral flavor like unsweetened soy or almond milk.
• Cottage cheese: I used 2% cottage cheese. Use small curds if you have a choice.

How to Make Cottage Cheese Bread

Making bread with cottage cheese is easy! Just 5 minutes prep, no special equipment, and zero waiting. Here’s a quick overview and you can find a full recipe card below.

• Sift flour: In a large bowl, mix together flour, baking powder, and salt until well combined. Sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and cottage cheese and gently stir with a spatula. You want thick and sticky dough that’s still spreadable. Transfer into the loaf pan and smooth out with spatula.
• Bake: Bake for about 70 minutes or until a toothpick inserted in the middle comes out clean with just a few crumbs clinging to it.
• Cool and slice: Let it cool for about 5 minutes then transfer to a wire rack to cool fully, which usually takes about an hour. Slice into 10 pieces with a serrated knife.

Tips for Best Results

I’ve got some baking tips to help you nail that perfect loaf every single time!

• Measure flour correctly: The golden rule here is to spoon the flour into your measuring cup, then level-off with a knife. Scooping the cup into the flour bag won’t give you the right amount and consistency will be off.
• Be sure to sift the flour: Sifting flour is crucial in bread making because it improves the texture, consistency, and overall quality of your loaf.
• Bread dough consistency should be: It should have a sticky and thick consistency, but still be spreadable with a spatula. You may need to adjust by adding more flour or cottage cheese depending on what brands you’re using.
• Don’t drain or blend cottage cheese: Cottage cheese adds moisture and little curd pockets to the bread so just use it as is.
• Bread texture will vary: It comes down to the size of the curds. This time I opened a brand new container where larger curds tend to be at the top. That’s why there were bigger chunks of cheese and pockets in the bread. Last time I used more cottage cheese from the bottom of the container where the curds are smaller, and it was more incorporated into the flour.
• Try it toasted: It elevates the flavor and texture. You can even use it to whip up some French toast.

What Flour Can I Use?

Not every flour will work for this recipe. I used all-purpose flour, but there are other options. Here’s what you need to know:

• Self-rising flour: Omit the baking powder and salt, and use 1:1 ratio flour for 3 ingredient cottage cheese loaf.
• Whole wheat flour: You might have to mix in a tad more milk until the dough reaches a sticky, spreadable consistency.
• Gluten-free flour: It might work although I haven’t personally tested it. I have swapped in Bob’s Red Mill 1:1 gluten-free baking blend in other dough recipes and it worked just fine.
• White whole wheat flour or white pastry flour: You should be able to stick to the recipe exactly as written.
• Almond flour or any other flour: Every type of flour behaves differently and unfortunately almond flour or any other alternative won’t work here.

Additions

• Herbs: Add up to 1 teaspoon of fresh or dried herbs like rosemary, thyme, or basil.
• Seeds: Mix in sesame seeds, poppy seeds, or sunflower seeds for added texture and nutrition.
• Nuts: Chopped walnuts, pecans, or almonds would add a delicious crunch and nutty flavor to the bread.
• Dried fruits: Toss in 1/3 cup raisins, cranberries, or apricots for a touch of sweetness.
• Cheese: Try mixing in 1/3 cup of cheese such as shredded cheddar or grated Parmesan for an extra boost of richness.
• Cinnamon: Add 1-2 teaspoons of cinnamon to the dough for a delicious twist. You can also sprinkle some cinnamon sugar on top before baking for an extra touch of sweetness and crunch.

How to Store

Store: Wrap the bread in a linen towel and store in a cool, dry spot for up to 2 days. Afterward, transfer to an airtight container for up to 2 more days.

Freeze: Make sure the bread has cooled completely then place it in a gallon-sized Ziploc plastic bag, removing as much air as possible. Keep it in the freezer for up to 3 months and thaw on the counter for 3 hours or overnight when ready to enjoy.

FAQs

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

More Cottage Cheese Recipes

• Cottage cheese pizza crust
• Cottage cheese bagels
• Zucchini cheddar cottage cheese scones

Be sure to browse all of my cottage cheese recipes!

Print

Cottage Cheese Bread

Easy Cottage Cheese Bread with 5 simple ingredients, no yeast, no eggs, and no fancy flours. Moist and fluffy homemade bread that's higher in protein!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 slices

Calories 166kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup cottage cheese I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and cottage cheese, stir gently with a spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 70 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich. Try it toasted!

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 166kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 557mg | Fiber: 1g | Sugar: 1g

The post Cottage Cheese Bread appeared first on iFoodReal.com.

We also love this high protein cottage cheese bread and cottage cheese flatbread!

After experimenting with Greek yogurt bagels and cottage cheese cheese bagels, I became convinced that high protein dairy plus flour combination works! It eliminates the need for yeast and waiting waiting for dough to rise, plus packs extra protein!

If you want tasty white bread with extra health benefits, this Greek yogurt bread is it!

I baked this bread the same day I made Greek yogurt pizza crust and both were gone by lunch next day! We especially enjoyed this bread toasted, oh my!

Why You’ll Love This Recipe

• Artisan bread quality: Simple white bread like grandma used to make but with more protein and other benefits of Greek yogurt.
• Taste and texture: Its taste is pretty neutral and yet delish. It’s fluffy inside with quite the crispy crust on the outside!
• Quick and easy: You’ll need 3 or 5 ingredients, 5 minutes prep, and no fancy equipment. It’s a recipe anyone can make!
• Perfect blank canvas: Make sandwiches, toast it up for breakfast, or turn it into a French toast. Sky is the limit!

Ingredients for Greek Yogurt Bread

To make bread with Greek yogurt you’ll need 5 staple ingredients, 3 if you have self rising flour.

• Flour: This recipe is pretty versatile in terms of type of flour. I used all-purpose flour, see other options below.
• Baking powder and salt: Both are essential for rise and flavor, especially since self-rising flour isn’t available where I live. However, if you have it, you can omit both.
• Greek yogurt: I used 2% Danone Oikos Greek yogurt. 0% will work but texture may change. 1%, 3.5% or 5% is great. The higher fat content, the better texture.
• Milk: You can use any dairy or nondairy milk you have on hand. Whole milk, low fat, or skim milk will all work, and unsweetened soy or almond milk are great plant-based alternatives for neutral flavor.

How to Make Greek Yogurt Bread

Here’s a quick overview how to make Greek yogurt bread in 2 hours with no waiting around for it to rise. Full recipe card is below.

First, preheat your oven to 375 F and line a 9×5 loaf pan with parchment paper.

• Sift flour: Mix together the flour, baking powder, and salt in a large bowl until well combined. Then, sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and Greek yogurt, then gently stir with a spatula until just combined. The dough should be thick and sticky yet spreadable. Transfer it to the prepared loaf pan and smooth the top with a spatula.
• Bake: Bake the bread for 60 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs attached.
• Let it rest: Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Cool for another hour or until fully cooled.

Tips for Best Results

Here are my top hacks for baking the perfect loaf.

• Measure flour correctly: Spoon the flour into the measuring cup then use a knife to level it off. If you dunk the cup straight into the flour bag you’ll end up with the wrong amount.
• Don’t skip sifting the flour: It adds air to the mixture and makes the bread more fluffy.
• Don’t overmix: Stir until just combined, a few small flour patches are fine.
• Don’t use regular yogurt: Regular plain yogurt or vanilla yogurt doesn’t work in this recipe. This is not yogurt bread, it’s Greek yogurt bread recipe. You may try vanilla Greek yogurt for a sweeter version.
• About the dough consistency: It should be sticky and thick, but spreadable with a spatula. You might have to add more flour or yogurt depending on your brand of yogurt.

Variations and Additions

I kept this bread recipe plain to start, but there are a few ways you can jazz it up with some extra flavor.

• Flavored yogurt: Use vanilla Greek yogurt for a subtly sweet twist. I think any fruit flavored Greek yogurt will work, just be sure to use Greek yogurt.
• Dried herbs: Add your favorite flavor profile with up to 1 teaspoon of rosemary, thyme, oregano, sage, or parsley.
• Chocolate chips: Create a delightful treat by mixing in 1/2 cup of dark, sweet, or semi-sweet chocolate chips.
• Dried fruit: Add natural sweetness and nutrients with 1/3 cup raisins, cranberries, apricots, dates, figs, or blueberries.
• Parmesan cheese: Mixing 1/3 cup of freshly grated Parmesan with dried herbs would be delicious.

What Flour Can I Use to Make This Bread?

The choice of flour depends on personal preference. I made my bread with all-purpose flour, here are some notes on other types.

Self-rising flour: You can use 1:1 ratio and omit baking powder and salt.

Whole wheat flour: You may need to add a little bit more milk until the dough is sticky and spreadable.

Gluten-free flour: It may work but I haven’t tried. I usually substitute Bob’s Red Mill 1:1 gluten-free baking blend in bagels and pizza crust and it works.

White whole wheat flour or white pastry flour: I believe you won’t have to make any changes to the recipe.

Almond flour or any other flour: Each flour reacts differently and this recipe won’t work with almond flour or any other flour.

How to Serve

Slice and serve with classic combinations like peanut butter and jelly, tuna salad, or egg salad. You can also enjoy it with just honey or just butter or both.

Try it toasted, it’s life changing! Keep in mind it takes longer to toast than regular bread.

How to Store

Store: My bread was gone in 24 hours! I stored it just wrapped in a kitchen towel. I think you can store it this way for 1 to 2 days and for longer when transferred to an airtight container. Don’t put it in the fridge, it changes the taste of the bread.

Freeze: Allow the bread to cool completely then transfer it to a gallon sized Ziploc plastic bag, removing as much air as possible. Then freeze for up to 3 months. Thaw the bread on the counter for about 3 hours or overnight.

FAQs

More Greek Yogurt Recipes

• Greek yogurt banana bread
• Almond flour Greek yogurt bagels
• Blueberry Greek yogurt scones
• Greek yogurt cake
• Baked Greek yogurt

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

Print

Greek Yogurt Bread

Greek Yogurt Bread is light and fluffy with a beautiful crust. Easy to make with 5 simple ingredients and free of yeast, eggs, butter or oil.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 10 slices

Calories 157kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup Greek yogurt I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and Greek yogurt, stir gently with spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 60 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich.

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 157kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 539mg | Fiber: 1g | Sugar: 1g

The post Greek Yogurt Bread appeared first on iFoodReal.com.

We also love switching it up with almond flour banana bread or cottage cheese banana bread.

I have been making this banana bread with applesauce for a decade now, but I often get questions from readers about whether Greek yogurt can be used instead of the applesauce.

And while I know the answer is a resounding “yes” after all my experiments with Greek yogurt bread, I do believe you need a bit more sweetener and bananas for a Greek yogurt banana bread.

So, I decided to test a version of a banana bread with Greek yogurt and all-purpose flour. But don’t worry, I explain below in the Variations how much whole wheat flour you can use instead.

Why You’ll Love This Recipe

• Moist and flavorful: The mix of bananas and Greek yogurt creates the moistest, sweetest banana bread you’ll ever taste!
• Easy to make: This recipe uses just one bowl, no mixer, all the baking essentials you likely have, and those ripe bananas waiting to be used.
• Protein-packed goodness: Thanks to Greek yogurt and maple syrup, this quick bread gets a boost without piling on extra fats and sugars.
• Super versatile: Mix things up by swapping in different flours, tossing in some chocolate chips, or baking it as Greek yogurt banana muffins.

Ingredients for Greek Yogurt Banana Bread

You can make this banana bread recipe anytime using simple, everyday ingredients.

• Ripe bananas: Use ripe yellow bananas. The ones with more brown spots will make the bread sweeter. I used just ripe yellow bananas, and it turned out great! You can also use previously frozen bananas, just remember to include all their liquids. If you need to, here’s how to ripen bananas faster.
• Eggs: You’ll need 2 large eggs to bind ingredients and achieve a dense, fluffy bread. Chia eggs or flax eggs will also work.
• Plain Greek yogurt: Any fat percentage of Greek yogurt will work for this recipe, I used 2%. You can also use dairy-free Greek yogurt.
• Maple syrup or honey: I personally love the rich flavor of maple syrup, but honey is a delicious option as well. You could also try other liquid sweeteners like agave syrup or brown rice syrup.
• Oil: We don’t need it for moisture here, but a little helps with the texture. I used avocado oil, but you can also melt some coconut oil.
• All-purpose flour: Gives the bread a lighter, fluffier texture. You can swap it for whole wheat flour, pastry flour, or white whole wheat flour, but be sure to check out my variations below for some important notes!
• Baking essentials: Pure vanilla extract, cinnamon, and salt enhance the flavor, baking powder and baking soda act as leavening agents.

How to Make Banana Bread with Greek Yogurt

Just mix the dry and wet ingredients in one bowl, then transfer to your loaf pan. Super easy and clean up is a breeze!

Preheat oven to 350 F and line a 9 x 5 loaf pan with unbleached parchment paper.

• Mix wet ingredients and essentials: In a large mixing bowl, mash the bananas, then mix in the eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda and salt until combined.
• Add flour and nuts: Add the flour and stir gently until just combined. Then fold in the walnuts.
• Bake: Pour the batter into the lined loaf pan, then add some banana slices on top, pressing them in a bit (optional step). Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
• Cool and slice: Once it’s out of the oven, let it cool for 15 minutes. After that, transfer it to a wire rack to cool off completely. Slice and enjoy!

Tips for Best Results

Here are my top tried-and true baking tips for this Greek yogurt banana bread recipe.

• Follow the recipe: Baking is a science, and most baking fails happen when you stray from the original recipe.
• Measure flour correctly: Spoon it into your measuring cup without packing it down, then level it off with a knife for spot-on texture every time!
• Don’t overmix the batter: Overmixing the batter can develop gluten and make your banana bread tough. Just mix until the wet and dry ingredients are combined.
• Don’t over bake: As soon as the toothpick comes out clean, pull the bread from the oven. It’ll keep cooking a bit from the residual heat, so watch out for overbaking, it can lead to dry bread.

Variations

• Whole wheat flour: Start with 2 cups. If you see the batter is too thin, add a few more tablespoons.
• Other flours: You can use 1:1 ratio pastry flour or white whole wheat flour but for alternative flours please see banana bread with coconut flour, banana bread with oat flour or banana bread with almond flour recipes.
• Chocolate chips: Add up to 1 cup. I love to use mini chocolate chips because then I can add only 1/2 cup.
• Berries: Feel free to mix in up to 1 cup of fresh or frozen blueberries. If you’re using frozen, there’s no need to thaw them.
• Dried fruit: You can also add dried fruit for texture and flavor. Fold in 1/2 cup raisins, dried cranberries, chopped dates, or dried mango pieces.
• Coconut flakes: Mix in 1/2 cup for a tropical touch. I love chewy coconut flakes with crunchy walnuts!
• Other nuts and seeds: Swap or mix and match pecans, almonds, hazelnuts, chia seeds, flaxseeds, pumpkin seeds, and sunflower seeds.
• Egg-free: Use chia eggs or flax eggs as a substitute.

How to Store

Store: Transfer the bread to a glass airtight container and keep it in a cool, dry place for up to 4 days.

Freeze: Wrap it tightly in plastic wrap or aluminum foil, then store it in a freezer-safe container for up to 3 months.

FAQs

More Greek Yogurt Recipes to Try

• Greek yogurt cake

More Banana Bread Recipes to Try

• Healthy zucchini banana bread
• Oat flour banana bread
• Protein banana bread
• Coconut flour banana bread

Print

Greek Yogurt Banana Bread

This moist Greek Yogurt Banana Bread has rich banana flavor, crunchy walnuts and melt in your mouth texture. Perfect for breakfast or snack.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 45 minutes minutes

Total Time 2 hours hours

Servings 10 servings

Calories 240kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

• 4 medium ripe bananas 1 1/2 cups mashed (plus extra for decor, if you wish)
• 2 large eggs
• 1/2 cup plain Greek yogurt I used 2%
• 1/2 cup maple syrup or honey
• 2 tablespoons avocado or coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/3 cups all-purpose flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. Set aside.
• In a large bowl, mash bananas with a fork. Add eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda and salt. Whisk to combine.
• Add flour and stir gently just enough to mix. Then add walnuts and give a few more stirs to incorporate.
• Pour batter in prepared loaf pan, garnish with banana slices (pressing on them) and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off more. Cut into 10 slices and enjoy!

Notes

• Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
• Freeze: Wrap tightly and store in freezer safe container up to 3 months.

Nutrition

Serving: 1slice | Calories: 240kcal | Carbohydrates: 45g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 273mg | Fiber: 2g | Sugar: 16g

The post Greek Yogurt Banana Bread appeared first on iFoodReal.com.

Moist and fluffy this Banana Bread with Applesauce is easy to make in one bowl and is perfect healthy breakfast or snack. It’s delicious, full of banana flavor and you would never guess it’s healthier!

Another family favorite here is this Greek yogurt banana bread and almond flour banana bread.

Banana bread is a staple in our house and the first answer of to what to do with your ripe bananas!

I love making banana bread with applesauce because it keeps the bread moist, reduces amount of oil needed and thus calories, and adds nutrients. I use it to make protein banana bread and applesauce banana muffins as well.

Enjoy for healthy breakfast with a cup of coffee, as an afternoon snack or a sweet treat after dinner.

Why You’ll Love This Recipe

• 100% whole grain: Whole wheat or spelt flour adds fiber that keeps you full longer.
• Low sugar: Naturally sweetened with bananas, plus only honey or maple syrup. It uses only 1/3 cup of natural sweetener compared to 1 cup or more in other recipes.
• Minimal oil: It’s a tried and true low fat banana bread containing only 2 tablespoons of oil and no butter in sight.
• Delicious results: This quick bread has a glossy, sticky top of the loaf with a slight crack. When you take a bite it is full of sweet banana flavor, has the right amount of sweetness and just melts in your mouth.

Ingredients for Applesauce Banana Bread

This banana bread recipe contains simple ingredients. Actually so easy, even my kids can make it!

• Ripe bananas: Ripe bananas are very yellow with brown spots and are a must as they make bread sweet and moist. The uglier the bananas, the better. Even uglier than in my photo and video are perfect.
• Applesauce or yogurt: Unsweetened applesauce is my preference but sweetened applesauce works too.
• Eggs: If you need egg free and vegan banana bread, learn how to make a flax egg.
• A bit of oil: Any oil works like avocado oil, olive oil, grapeseed oil or melted coconut oil.
• Maple syrup or honey: You can make this healthy banana bread with honey, maple syrup or any liquid sweetener like agave syrup or brown rice syrup. Please don’t use dry sugar like white sugar, brown sugar or coconut sugar because batter consistency will be off.
• Whole wheat flour: Regular whole wheat flour is the default. Spelt flour will work as well.
• Baking staples: Leavening agents like baking soda, baking powder, salt for taste and pure vanilla extract to add additional flavor.

How to Make Banana Bread with Applesauce

No mixer and 15 minutes prep time makes this the perfect banana bread to whip up on a whim! All you need is one bowl and a loaf pan lined with parchment paper.

See the recipe card at the bottom of the post for full instructions.

• Mash bananas and eggs with a masher. I first like to mash bananas and then whisk the eggs with the same masher.
• Add all other wet ingredients except flour. Stir mashed bananas, eggs, oil, applesauce and leavening agents with the same masher. There is really no need for extra tool and bowl. Quick bread is not a cake.
• Add whole wheat flour and stir gently until incorporated. Do not mix too much as bread might come out rubbery. Batter should be thicker than for pancakes.
• Bake at 350 degrees F for about 1 hour. Do not over bake and remove bread from the oven when toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes and then further on a cooling rack.

Tips for Best Results

Here are some tips to make sure this applesauce banana bread turns out perfect every time!

• Please follow the recipe for best results: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
• Don’t over mix the batter. If you overmix the batter, gluten will develop causing tough banana bread. You only need to mix until wet and dry ingredients are combined.
• Don’t over bake: Remove bread from the oven as soon as toothpick comes out clean. Bread will keep cooking with residual heat and over baking results in dry bread.
• If your bananas aren’t ripe enough: Here is a tutorial how to ripen bananas faster.
• Let bread cool completely before slicing: It will make all the difference because you will be able to slice the bread.

Variations

• Chocolate chips: Add 1/2 cup to a 1 cup of chocolate chips like I do in healthy banana chocolate chip muffins.
• Banana nut bread: 1 cup of chopped walnuts or pecans would add some nutty crunch.
• Fruits: 1 cup of fresh or frozen blueberries add a burst of juicy sweetness. You could also add up to 1/2 cup of dried fruit such as cranberries, chopped dates, or raisins.
• Mini loaves or muffins: Bake mini loaves for about 35-40 minutes and check with a toothpick. This recipe can make 12 muffins, bake for 20-25 minutes in a regular muffin tin.
• Sugar free: Sugar free liquid syrup might may work although taste might change.

How to Store

Store: After baking, keep in a cool dry place in a glass airtight container for up to 4 days. I never have it longer than that, but if you do, you might be able to refrigerate it for a few more days.

Freeze: Bake and cool completely. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze applesauce banana bread for up to 3 months. I recommend you do not cut bread in individual slices before freezing. It retains its moisture better this way.

Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster or toaster oven for a minute for that freshly baked bread warmth and aromas.

FAQs

More Banana Bread Recipes to Try

• Healthy zucchini banana bread
• Pumpkin banana bread
• Oat flour banana bread
• Coconut flour banana bread
• Cottage cheese banana bread

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Applesauce Banana Bread

Moist and fluffy Banana Bread with Applesauce is so easy to make in one bowl and is the perfect breakfast or snack. It's delicious and full of sweet banana flavor!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 servings

Calories 206kcal

Author Olena Osipov

Equipment

• Glass bowls
• Loaf pan
• Parchment paper

Ingredients

• 4 medium very ripe bananas 1 1/2 cups mashed
• 2 eggs large
• 1/2 cup applesauce or Greek yogurt
• 1/3 cup maple syrup or honey
• 2 tbsp avocado or coconut oil melted
• 1 tsp pure vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 1/4 cups whole wheat flour or spelt flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. In a large bowl, mash bananas with a fork or a masher.
• Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
• Add flour and stir gently just enough to mix.
• Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.

Video

Notes

• Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
• Freeze: Wrap tightly and store in freezer safe container up to 3 months.

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 296mg | Fiber: 4g | Sugar: 14g

The post Applesauce Banana Bread appeared first on iFoodReal.com.

These Cottage Cheese Bagels contain 11 grams of protein, made fluffy with 5 simple ingredients, and are easy to make even for novice bakers!

I used the same dough to make cottage cheese pizza crust and it came out fantastic!

These cottage cheese bagels turned out way better than I expected! So good, that I now also make Greek yogurt bagels and almond flour Greek yogurt bagels as well. All these high protein bagels are so easy to make and taste delicious!

Today we seem to add cottage cheese to anything and I’m enjoying this wave because I actually love its taste and extra protein content. I have also made this cottage cheese bread and cottage cheese flatbread that you guys love!

And more to come, so be sure to check my cottage cheese recipes category regularly!

Why You’ll Love This Recipe

• Easy: No yeast, waiting for the dough to rise or boiling the protein bagels.
• Simple: 5 ingredients, could be even 3 ingredients without toppings.
• High in protein: 11 grams of protein content per bagel.
• Tasty: These bagels with cottage cheese actually taste like a bagel my kids want to eat!
• Looking good: They also look like regular bagels! If you are wondering, cottage cheese curds melt during baking and not a trace of them is left.
• Make gluten-free bagels: With cup for cup of all-purpose gluten-free flour.
• Perfect for meal prep: Make ahead my healthy tuna salad or chicken salad, place on top of a bagel and enjoy healthy lunch all week!

Ingredients for Cottage Cheese Bagels

To make this bagels recipe you will need 5 simple ingredients. 3 ingredients without toppings or even 2 ingredients if you have self-rising flour on hand.

• Cottage cheese: I use 2% fat cottage cheese. Good brand is Organic Meadow or Good Culture. You can also use 0% and 4% cottage cheese or lactose free cottage cheese.
• Flour: I tried this bagel recipe with all-purpose flour and this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture. For bagels with whole wheat flour, try to use 3/4 cup.
• Baking powder: To help bagels rise. Skip if you are using self-rising flour.
• Egg: One egg or egg white for an egg wash to make bagel golden brown and help toppings stick.
• Everything bagel seasoning: I used it as a topping. You can omit or use anything else.

How to Make Cottage Cheese Bagels

Here is a quick overview how to make these high protein bagels in as little as 1 hour of which 25 minutes is resting time. Full recipe card is located below.

• Make self-rising flour: In a large bowl, combine flour and baking powder, and whisk very well until combined.
• Make the dough: Add cottage cheese. No need to strain or blend it. Mix with spatula and then with your hands until a ball of dough forms. It should be not too sticky and not too dry. Mix until it barely sticks to your hands.
• Let dough rest: Cover bowl with kitchen towel and let bagel dough rest for 10 minutes. Do not skip this step!
• Divide it: Transfer dough onto a floured surface, roll into a log and divide into 4 equal pieces.

• Make an egg wash: In a small bowl, whisk the egg or an egg white and set aside. You will need just a little bit or you can also skip this step.
• Form the bagels: Roll each piece of dough into a rope and form into a bagel shape, pinching the ends together. Place on baking sheet lined with parchment paper and repeat the process with remaining 3 pieces of dough.
• Top and bake: Brush top of each protein bagel with egg wash and sprinkle with everything bagel seasoning or leave plain. Bake on a middle rack at 350 F for 25 minutes or until golden brown.
• Let bagels rest: Remove bagels from the oven and let them rest for 15 minutes. It is super important step for fluffy bagels with cottage cheese!

Toppings Ideas

To be perfectly honest, everything bagel seasoning is completely optional when making these protein bagels. The egg wash makes them nice and golden brown though. It’s great to make plain bagels.

But if you want to experiment with different toppings, here are a few ideas:

• Everything bagel seasoning
• Poppy seeds
• Sesame seeds
• Onion flakes or garlic flakes
• Chia seeds
• Flax seeds
• Sunflower seeds or pumpkin seeds

How to Store and Reheat

Store: Store cottage cheese bagels in an airtight bag or container in a cool dry place for up to 3-4 days. Just like regular bagels. But I bet they won’t last that long, they are so delicious!

Freeze: Bake and cool bagels completely. Transfer to a gallon size resealable bag, let out as much air as possible, seal and freeze for up to 3 months.

Thaw bagels on a counter for a few hours. Or to save time, I like to pop frozen bagels in a microwave for a minute or two, then slice in half and toast.

I would suggest you to slice them before freezing to be able to place frozen bagel into the toaster, but I think sliced bagels will dry out in the freezer. Unless you are planning to consume them within a few weeks.

FAQs

More High Protein Breads

• Greek yogurt bread
• Cottage cheese banana bread
• Cottage cheese zucchini bread
• Zucchini cheddar cottage cheese scones

More Cottage Cheese Recipes to Try

• Cottage cheese waffles
• Cottage cheese egg bites
• Cottage cheese pudding
• Low carb breakfast casserole
• Cottage cheese egg bake
• Cottage cheese scrambled eggs
• Cottage cheese overnight oats
• Baked cottage cheese

Print

Cottage Cheese Bagels

Cottage Cheese Bagels contain 11 grams of protein, made fluffy with 5 simple ingredients, and are easy to make even for novice bakers!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 bagels

Calories 168kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 cup + 1 tablespoon all-purpose flour or gluten-free flour more for dusting
• 1 1/2 teaspoons baking powder
• 1 cup cottage cheese
• 1 egg
• Everything bagel seasoning

US Customary – Metric

Instructions

• In a large bowl, add flour and baking powder; whisk well to combine.
• Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
• Preheat oven to 350 degrees F. Transfer dough on a counter, form a log and cut into 4 even pieces. Flour the surface, place one piece of dough, roll into a rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
• In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
• Bake on a middle rack for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy protein bagels with your favorite toppings.

Video

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
• Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
• Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture.
• Don’t skip resting the dough and bake bagels as per recipe.

Nutrition

Serving: 1 bagel | Calories: 168kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 285mg | Fiber: 1g | Sugar: 2g

The post Cottage Cheese Bagels appeared first on iFoodReal.com.

If you love healthy homemade scones, you’ve got to try these blueberry Greek yogurt scones.

Since you all loved zucchini cheddar cottage cheese scones so much and given it’s September, it’s time for pumpkin! Honestly, what’s fall without a cozy cup of coffee and a pumpkin scone in hand?

These pumpkin cottage cheese scones do not necessarily fall into the category of high protein recipes nor are they super healthy, but they are definitely lighter and taste so, so, SO good!

Why You’ll Love This Recipe

• Easy to make: Just 8 minutes of prep, and then the oven takes over. The hardest part is waiting for the scones to cool.
• You’ll love the texture: They’re flaky and light, and the caramelized edges and bottom are to die for!
• Fall vibes: These pumpkin scones are perfect for breakfast or dessert, letting pumpkin lovers enjoy a sweet and spiced treat any time.
• Healthier: I use less butter and add cottage cheese for a protein boost, making these scones a lighter option than traditional recipes.

Ingredients for Pumpkin Cottage Cheese Scones

This recipe is made up of 10 simple ingredients, less if you decide to skip the glaze.

• All-purpose flour: Measuring your flour right is key! Always scoop it into your measuring cup and level it off. You’ll need a little extra for dusting. Check out the variations below for different flours.
• Sugar: Regular sugar and cane sugar are both great for adding sweetness and giving the scones that beautiful golden color. You can swap in brown sugar or coconut sugar, but your scones will turn out darker.
• Baking powder: Acts as a leavening agent, helping the scones rise perfectly.
• Pumpkin pie spice: Adds warm, cozy flavor to all your fall baking. I like to make my own pumpkin pie spice, but store-bought works too.
• Cottage cheese: I used 2% cottage cheese, but just like with most of my cottage cheese recipes, any kind will work. Full fat dairy gives a creamier flavor with more tender, moist scones, while low fat or reduced fat might make them a bit less rich.
• Pumpkin puree: Pumpkin puree has less sugar than pumpkin pie filling, so be sure to use the right one. Check my recipe tips on draining and blotting the puree to get the perfect texture.
• Salted butter: The butter needs to be super cold, it’s very important! Measure it out, then pop it in the freezer for about 10 minutes.
• Egg: An egg wash on top gives the scones a golden crust. You can whisk together 1 egg with some cold water, or just use egg whites.
• Maple glaze: Equal parts maple syrup and icing sugar make a sweet glaze with rich maple flavor.

How to Make Pumpkin Cottage Cheese Scones

These scones are way easier to make than you might think. Just one bowl and a bit of counter space, and you’re all set.

First, preheat your oven to 400 F and line a large baking sheet with parchment paper. Set it aside.

• Combine dry ingredients: Whisk flour, sugar, baking powder and pumpkin pie spice together in a large bowl.
• Add cottage cheese and pumpkin: Start by mixing in the cottage cheese and pumpkin puree with a spatula, then switch to using your hands and mix until the dough starts coming together almost like a ball, but still a bit chunky.
• Grate the butter: Grate the butter right over the dough, then quickly work it in with your hands. I like to tear the dough into pieces and push butter in between. Repeat a few times to mix it in well.
• Shape and cut the dough: Set the dough on a floured surface and shape it into a ball. Roll it out into an 8 inch circle, keeping the top flat and edges even. Use a pizza cutter or knife to slice into 8 triangles, then gently separate and place them on the lined baking sheet, spacing them out.

• Brush and bake: Give each scone a brush with the egg wash or egg whites, then set them in the oven for 22 minutes or until they’re beautifully golden brown.
• Cool and glaze: Once out of the oven, let them cool. In a small bowl, whisk together the maple syrup and icing sugar. Drizzle it over the cooled scones and let it set for about 30 minutes. Enjoy!

Tips for Best Results

Here are my top tips for making the best cottage cheese scones with pumpkin.

• Briefly freeze the butter: Frozen butter melts and releases steam as the scones bake which creates tender, flaky pockets with crisp edges. If the butter isn’t cold enough, it’ll melt too soon and you’ll miss out on that flaky texture.
• If using unsalted butter: Add 1/4 teaspoon salt. Salt helps balance the sweetness and enhances the other flavors so don’t skip it.
• Blot the pumpkin puree: Pumpkin puree is quite moist so we need to drain some of the liquid to keep the scones flaky and chewy instead of muffin-like. Measure out the pumpkin, let it sit for a minute, then drain the liquid. After that, press a few paper towels on top to soak up any extra moisture.
• Grate the butter: The tiny shreds mix evenly into the dough. If you don’t have a box grater just cut the butter into small chunks with a sharp knife.
• Work as fast as you can: If you spent a bit more time prepping, your kitchen is hot, or your butter has gotten too warm, chill the dough in the fridge for about 10 minutes before baking.
• Don’t overmix the dough: Scones are similar to pie crust where over mixing the dough can make them tough. Keep the dough slightly floury so it stays dry and holds together without becoming sticky.
• All ovens vary: If your scones have crispy edges and are a bit burned on the bottom and edges, don’t worry they’re fine! Also, it’s normal to hear sizzling and see some liquid oozing while they bake, that will disappear.

Variations

• Omit the glaze: This is an easy way to adjust the recipe for a lighter scone with less sugar.
• Different flour: An all-purpose gluten free flour like Bob’s Red Mill should work at a 1:1 ratio. For whole wheat flour, I recommend using a bit less, about 1 3/4 cups. Coconut flour and almond flour will not work for this recipe.
• Self-rising flour: Skip the baking powder and use a 1:1 ratio of self-rising flour.
• Round scones: If you prefer your pumpkin cottage cheese scones in a biscuit shape, use round cookie cutters to cut the dough and bake for a shorter time.
• Previously frozen pumpkin: This will work, but you will have to blot it more because liquid separates a lot once thawed.

How to Store

Store: Once the glaze has set, drape a linen towel over them for the first 24 hours. After that, transfer scones to an airtight container and store them in the refrigerator for up to 2 days, then move to the freezer.

Freeze: Keep scones in an airtight container or Ziploc bag for up to 3 months. Let them thaw on the counter for a few hours.

Reheat: If you’d like, you can pop pumpkin scones in the microwave or air fryer for a few minutes, or bake at 300 F until warmed through.

FAQs

More Cottage Cheese Recipes

• Cottage cheese bagels
• Cottage cheese pizza crust
• Cottage cheese bread
• Cottage cheese flatbread

More Pumpkin Recipes to Try

• Healthy pumpkin bars
• Healthy pumpkin chocolate chip bread
• Healthy pumpkin cookies

Print

Pumpkin Cottage Cheese Scones

These Pumpkin Cottage Cheese Scones are flaky, filled with the taste of fall, and finished with a sweet maple glaze.

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 8 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 scones

Calories 283kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

For the Pumpkin Scones

• 2 cups all-purpose flour measured correctly, plus more for dusting
• 1/2 cup cane sugar or regular
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• 1 cup cottage cheese I used 2%
• 1/2 cup pumpkin puree drained & blotted (see notes)
• 1/3 cup salted butter very cold, freeze for 10 minutes (80 grams)
• 1 egg or egg white

For the Maple Glaze

• 2 tablespoons maple syrup
• 2 tablespoons icing sugar

US Customary – Metric

Instructions

• Preheat oven to 400 F and line large baking sheet with parchment paper. Set aside.
• In a large bowl, add flour, sugar, baking powder and pumpkin pie spice, whisk well.
• Add cottage cheese and pumpkin puree, stir with a spatula and then mix with your hands until almost a ball of dough forms but still in chunks.
• Grate cold butter on a box grater over the bowl with dough and then incorporate it quickly with your hands. I like to tear dough into a few pieces and push butter in between, do it a few times.
• Transfer dough onto a floured surface, shape into a ball and then roll with a rolling pin into a circle of about 8 inches wide, flat on top and even on edges. Using a pizza cutter or chef's knife, cut into 8 triangles. Separate them carefully and transfer onto previously prepared baking sheet, spacing out.
• In a small bowl, whisk the egg with a bit of cold water or just use egg white. Brush on top of each scone and bake for 22 minutes or until golden brown.
• Remove from the oven and let cool. In a small bowl, whisk maple syrup and icing sugar until smooth. Drizzle with a teaspoon over cooled scones and let solidify for about 30 minutes. Enjoy!

Notes

• Store: Store under a linen towel for first 24 hours. Keep in an airtight container for 2 more days. After that freeze them.
• Freeze: In an airtight container or Ziploc bag for up to 3 months. Thaw on a counter for a few hours. Reheat in a microwave or air fryer for a few minutes. Or bake in the oven at 300 F until warmed through.
• Blotted pumpkin puree: It’s best to remove moisture from pumpkin puree so scones do not turn out more like muffins but rather flaky and chewy. I measure out pumpkin, let it sit for a minute and then drain its liquid as much as I can. Then grab a few paper towels and press on top of puree to absorb moisture.
• Too hot or prepping too long: If you think your butter could warm up too much, place ball of dough before slicing or sliced and unbaked scones on a baking sheet in the fridge for 10 minutes.

Nutrition

Serving: 1 scone | Calories: 283kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 286mg | Fiber: 1g | Sugar: 19g

The post Pumpkin Cottage Cheese Scones appeared first on iFoodReal.com.

Went apple picking? Try these deliciously spiced healthy apple muffins, classic healthy apple crisp, or super easy healthy baked apples!

This healthy apple bread recipe is the best way to use up an abundance of apples.

I am an advocate for eating fruit and berries raw. But for the last 11 years I happen to live in a house with an apple tree. And since we do not spray our trees, some apples have bugs and worms.

It’s the perfect excuse to bake this bread and make lots and lots of Instant Pot applesauce, which I also can use in this recipe.

Whether you have an apple tree like me or just picked too many apples during a local orchard outing, making this apple bread is a great way to use them!

Why You’ll Love This Recipe

• Real apple pieces: Delicious apple taste in every bite.
• Warm fall flavors: Cinnamon and nutmeg add a cozy vibe.
• Whole grains: Made with whole wheat or spelt flour for whole grain goodness.
• Healthy: Classic quick bread recipe replaces high amounts of oil with applesauce.
• Easy to make: With fresh apples, baking staples from the pantry and mixed in one bowl.

Ingredients for Healthy Apple Bread

• Apples: Fresh is best but this recipe even works with apples that have lost their crunch. Variety that’s excellent for baking include tart Granny Smith, Cortland, Honeycrisp, or Braeburn. But any variety of apples works!
• Unsweetened applesauce: If sweetened applesauce is all you can find, that is fine. Just note that your bread will be more sweet.
• Eggs: For binding the ingredients together.
• Whole wheat flour or spelt flour: Whole grains keep you full longer and are best for this bread. Do not substitute with other flours. Baking is a science!
• Maple syrup or honey: Any liquid sweetener you prefer can be used.
• Oil: Use your preferred one including avocado oil, melted coconut oil or olive oil.
• Cinnamon and nutmeg: Warming spices are the essence of fall and make this bread heavenly.

How to Make Healthy Apple Bread

This bread is so easy to make from scratch in one bowl and you don’t even need to peel your apples!

You will also need a non stick 9×5 loaf pan either sprayed with cooking spray or lined with parchment paper.

Dice the apples: The most important tip is to take time and dice the apples. So every bite you take has lots of apples. Remember, no peeling.

Whisk eggs, wet ingredients and spices: Whisk wet ingredients in large mixing bowl until no lumps are floating.

There is no need for 2 bowls if you make sure baking powder and baking soda are completely dissolved.

Add flour and stir gently: The top of measuring cup with your dry ingredient of flour should be flat. And when mixing the batter, give it 10 seconds to absorb before stirring again.

Add diced apples and stir just enough to mix in: I doubled the recipe so that is why my bowl was so full.

Bake for 60-70 minutes in preheated 350 degrees F oven. We have lots of juicy apples in here, so it takes a bit longer to bake the apple bread. When a toothpick inserted in the center comes out clean, your bread is done.

Cool and slice: Remove from the oven and cool for 10 minutes in the pan. Then transfer to a cooling rack to cool off almost completely. Cut into 10 slices with serrated bread knife and enjoy!

Variations

• Applesauce: Can be substituted with an equal amount of finely grated raw carrots, crushed pineapple or shredded zucchini. No need to squeeze anything.
• Egg free: I have not tested this recipe with flax eggs or chia eggs, but they might work!
• Nuts and dried fruit: Add up to 1/4 cup toasted chopped walnut, pecans, or dried fruit like raisins or dried cranberries.
• Dutch apple bread: Add a healthy cinnamon streusel topping like I do in apple cinnamon muffins and almond flour cinnamon bread by combining coconut sugar or light brown sugar with ground cinnamon. Drizzle with a glaze of powdered sugar and milk.
• Amish apple bread: This bread is a healthy version of it already, just be sure to add the cinnamon sugar topping listed above.

Tips for Best Results

• Sweeter bread: If you like very sweet bread, increase to 3/4 cup maple syrup or preferred liquid sweetener.
• Bread pan color: Apple bread bakes faster in dark loaf pan than in light or glass one.
• Internal temperature of bread: When an instant read thermometer inserted in the center of the bread registers between 195-200 degrees F, it’s done!
• Bake as muffins at 350 degrees F for 22-25 minutes.
• Batter will be thick when making this bread! Don’t be alarmed by that and add extra ingredients to compensate, the recipe as written with ingredients will release water as it bakes.
• Slicing: Bread will be much easier to slice if you let it cool to barely warm. It has a lot of apples.

How to Serve It

I love to eat this healthy apple bread slightly warm right out of the oven! Either on its own or spread with softened butter, apple butter, or even nut butter like almond butter or peanut butter.

You could also enjoy it alongside plain or vanilla Greek yogurt. Sprinkle the yogurt with cinnamon for some more cozy fall flavor. For a dessert variation, serve with a scoop of vegan vanilla ice cream.

How to Store

Store: For up to 2 days, I like to place cooled apple bread back into the loaf pan and keep covered with a towel on the counter at room temperature. Sliced bread dries out faster.

Day 3-5, if you have any leftover apple bread at this point, refrigerate it tightly wrapped in plastic or in a plastic bag.

Freeze: Freeze baked and cooled bread in a plastic bag for up to 3 months. It’s better to freeze apple bread loaf whole and not sliced.

Reheat: Thaw on a counter for 3-4 hours or in the fridge overnight. Warm entire loaf in the oven at 350 degrees F for 10 minutes or in the microwave.

FAQs

More Healthy Quick Bread Recipes

• Healthy banana bread
• Healthy pumpkin bread
• Healthy zucchini bread

More Apple Recipes to Try

• Healthy breakfast cake
• Healthy apple oatmeal bars

Print

Healthy Apple Bread

This Healthy Apple Bread is loaded with fresh apples, warm cinnamon, whole wheat flour and no refined sugar.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 slices

Calories 210kcal

Author Olena Osipov

Equipment

• Loaf pan
• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 4 cups any apples like McIntosh, Granny Smith, Fuji, Gala cored and diced
• 2 large eggs
• 1 cup applesauce unsweetened
• 1/2 cup maple syrup or honey
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups whole wheat or spelt flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray loaf pan with cooking spray. Set aside.
• In a large mixing bowl, whisk the eggs for 10 seconds. Add applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, salt and whisk until well combined.
• Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix. Add apples and give a few more gentle stirs to combine.
• Pour batter into prepared loaf pan and level gently with spatula. Bake for 60-70 minutes our until the toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off almost completely.
• Cut into 10 slices with serrated bread knife and enjoy!

Notes

• Store: Store covered in a cool dry place for up to 2 days. Refrigerate covered for 3 more days.
• Freeze: In an airtight container for up to 3 months.
• Flour: Has to be wheat and whole grain like whole wheat or spelt flour. You can’t use all purpose flour or any gluten free flours like almond, coconut, or oat flour.
• Sweetener: Any in a liquid form like agave, brown rice syrup, date syrup etc. is acceptable. If you like very sweet bread, increase amount to 3/4 cup.
• Use any oil: Like avocado oil, coconut oil (melted) or olive oil. Because we use only 2 tbsps, which oil you use doesn’t matter.
• Pan: Apple bread bakes faster in dark loaf pan than in light or glass one.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 354mg | Fiber: 4g | Sugar: 19g

The post Healthy Apple Bread appeared first on iFoodReal.com.

We also love with these pumpkin cottage cheese scones and savory zucchini cheddar cottage cheese scones.

I won’t lie, scones used to intimidate me. But not anymore! All you have to remember is to keep your butter cold and dough should be quite dry. See the Tips section below for more advice!

I also love to make scones with Greek yogurt because it makes them lighter and higher in protein.

You can also whip up the dough in advance, so come morning you’ll have fresh, warm blueberry Greek yogurt scones ready to enjoy. After all, they’re at their best when fresh!

Why You’ll Love This Recipe

• Easy recipe: Super beginner friendly. Mix in one bowl and ready in 40 minutes.
• Higher in protein: Greek yogurt makes them lighter and healthier with a boost of protein.
• Irresistible: Deliciously buttery, flaky, golden, and blueberry packed.
• Perfect for any occasion: Be it breakfast, a quick snack, a healthy dessert, brunch, or even a special Mother’s Day treat.

Ingredients for Blueberry Greek Yogurt Scones

This blueberry Greek yogurt scones recipe uses 9 everyday essentials and lets you choose between fresh or frozen blueberries.

In my second test, I skipped the milk (pictured) since the yogurt adds enough creaminess and moisture.

• All-purpose flour: You’ll need 1 3/4 cups for the scones plus a little extra for dusting.
• Sugar: I used cane sugar, but regular sugar will work. Brown sugar or coconut sugar will work but will make scones darker.
• Baking essentials: Baking powder, salt (not pictured), and pure vanilla extract for rise and flavor.
• Butter: Straight from the fridge so it’s very cold. I used salted butter. If you use unsalted butter, add extra 1/4 teaspoon salt.
• Greek yogurt: I used plain 1% Greek yogurt, but you can opt for fat-free Greek yogurt if you want them even lighter. If you prefer a bit more richness, 2% Greek yogurt works great too.
• Blueberries: We fold in a cup of blueberries for a burst in every bite. You can use fresh or frozen berries, just keep the frozen ones as they are, no need to thaw.
• Egg: For brushing on top of the scones to get that golden, delicious crust.

How to Make Blueberry Greek Yogurt Scones

These healthy scones are easy to make in just a few simple steps. I’m kicking myself for not making them sooner!

To prep, preheat your oven to 425 F and line a large baking sheet with parchment paper.

• Mix dry ingredients and cut in butter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter, two forks, or your hands until you get small crumbles.
• Mix and knead the dough: Add Greek yogurt and vanilla, stirring with a spatula first, then with your hands. Gently fold in the blueberries, then transfer the dough to a floured surface. Knead a few times without squishing the blueberries, and try tearing the dough into pieces and folding it back together with the blueberries inside.
• Shape and cut the dough: Roll the dough into an 8 inch circle, keeping it flat and even. Cut it into 8 triangles then gently separate them and place them onto your prepared baking sheet, spacing them out.
• Egg Wash and Bake: Whisk the egg with a bit of cold water, and brush it over each scone. Sprinkle with sugar, if you like, and bake for 20 minutes or until golden brown.

Tips for Best Results

Here are 5 insider tips for making the best Greek yogurt scones!

• Use cold butter: The crucial tip for perfect scones. When it bakes, the cold butter releases steam and creates those flaky layers we love.
• Measure flour correctly: Scoop the flour into the cup and level it off. Adding too much flour can make the scones dense and dry.
• Work dough quickly: To keep it cold and prevent the butter from melting while you handle it. If you’re working slowly or it’s hot in your kitchen, chill the dough in the fridge before baking.
• Aim for dense dough but not overworked: Keep the dough a bit floury. Overworking it can make them dense. Knead minimally and aim for a thick, dry dough that holds together without sticking to your hands.
• Be gentle with blueberries: So they don’t get squished. A few squished ones are fine though. It’s hard to incorporate soft berries into dry dough. It helps to tear it into sections and “stuff ” with blueberries when connecting pieces of dough again.

Variations

• Frozen blueberries: Add them straight from the freezer, no need to thaw.
• Add lemon to the dough: Mix in a bit of lemon zest into the flour mixture. You can also add a splash of lemon juice to the wet ingredients.
• Lemon glaze: Add a lemon drizzle to make them extra special, just like the one on my almond flour lemon cookies.
• Flavored Greek yogurt: Like vanilla or lemon or blueberry. Cut down sugar to 1/4 cup then.
• Dairy-free: Both dairy-free yogurt and butter should work. Just make sure dairy-free butter isn’t soft butter.
• Sugar-free: Feel free to use erythritol or monkfuit sweetener, just make sure it’s a dry sweetener.
• Vegan: Make them with dairy-free Greek yogurt and butter. Skip the egg wash and brush with vegan butter, then sprinkle with sugar.
• Sprinkle with sugar: To give your blueberry scones a sparkling, glittery touch.

How to Store and Make Ahead

Store scones: Enjoying one fresh scone is a must! Store the rest under a linen towel for the first day, then keep in an airtight container for up to 2 more days. After that, freeze them for later.

Freeze scones: Store already baked scones in the freezer in an airtight container or Ziploc bag for up to 3 months. Thaw on the counter, then reheat in the microwave, air fryer, or oven at 300 F until warmed through.

Make ahead the dough: Refrigerate the dough for up to 24 hours either in a ball, flattened, or shaped into scones. Another option is to flash freeze unbaked scone triangles on a baking sheet, then transfer to a Ziploc bag.

You can freeze the dough for up to 1 month, then bake from frozen adding 1-2 minutes to the baking time if needed.

FAQs

More Greek Yogurt Recipes

• Greek yogurt bagels
• Greek yogurt bread
• Greek yogurt pizza dough
• Greek yogurt cake

More Blueberry Recipes to Try

• Healthy lemon blueberry bread
• Healthy blueberry breakfast cake
• Healthy blueberry muffins
• Blueberry coffee cake

Print

Blueberry Greek Yogurt Scones

Blueberry Greek Yogurt Scones are a perfect sweet breakfast or snack! Flaky, golden, with 6 grams of protein, and packed with blueberries.

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 scones

Calories 238kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 3/4 cups + 2 tablespoons all-purpose flour measured correctly, more for dusting
• 1/3 cup cane sugar or any sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter very cold (90 grams)
• 1 cup Greek yogurt I used 1%
• 1 teaspoon pure vanilla extract
• 1 cup blueberries fresh or frozen
• 1 egg

US Customary – Metric

Instructions

• Preheat oven to 425 F and line large baking sheet with parchment paper. Set aside.
• In a large bowl, add flour, sugar, baking powder and salt, whisk well. Add cold butter cut into small pieces and work it into the flour using a pastry cutter or two forks and your hands until small crumbles form.
• Add Greek yogurt and vanilla, stir with a spatula and hands towards the end. Then add blueberries, give a few more gentle stirs. Transfer dough onto a floured surface and knead a few more times but handle gently not to squish the blueberries. It helps to tear dough into a few pieces and put back in with blueberries inside.
• Roll with a rolling pin into a circle of about 8 inches wide, flat on top and even on edges. Using a pizza cutter or chef's knife, cut into 8 triangles. Separate them carefully and transfer onto previously prepared baking sheet, spacing out.
• In a small bowl, whisk the egg with a bit of cold water. Brush on top of each scone (and sprinkle with more sugar optionally) and bake for 20 minutes or until golden brown.
• Remove from the oven and enjoy warm!

Video

Notes

• Store: Scones taste best same day. Store under a linen towel for first 24 hours. Keep in an airtight container for 2 more days. After that freeze them.
• Freeze: In an airtight container or Ziploc bag for up to 3 months. Thaw on a counter for a few hours. Reheat in a microwave or air fryer for a few minutes. Or bake in the oven at 300 F until warmed through.

Nutrition

Serving: 1 scone | Calories: 238kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 198mg | Fiber: 1g | Sugar: 11g

The post Blueberry Greek Yogurt Scones appeared first on iFoodReal.com.

Want more recipes that capture the essence of autumn? You’ll love this almond flour pumpkin bread, pumpkin banana bread and healthy chocolate chip pumpkin bread.

I started dreaming about my favorite healthy pumpkin bread this August. And you know what is the best part? It has been tested like 50 times by now. So, be sure you are getting the best of the best!

One bowl and 8 simple ingredients – less mess, less kitchen to clean! It is fall baking dream come true full of pumpkin flavor!

You can make it plain or add in some crunch with nuts, chocolate chips or dried fruit. It’s delicious all ways!

Why You’ll Love This Recipe

• Uses a whole can of pumpkin: It makes this pumpkin bread moist, low fat and a healthier option. Not to mention there is no leftover pumpkin to deal with.
• Made with whole wheat flour: Makes it hearty, and full of fiber and complex carbohydrates. I love quick breads with whole grain flour as it gives them the best texture too!
• Lower fat and low calorie: Only 2 tablespoons of oil is used compared to 1/2 cup in the classic version. Also coffee shop version runs at 410 calories a slice compared to this one at only 234 calories.
• Naturally sweetened: Not only maple syrup or honey contain vitamins and nutrients, but each individual slice has 23 grams of sugar compared to high 30s in other recipes.

Ingredients for Healthy Pumpkin Bread

Here is a quick look at key ingredients for this recipe and possible substitutions:

• Pure pumpkin puree: When buying in a can, do not confuse with pumpkin pie filling that has added sugar and flavors. Can also use an equal amount of your own homemade pumpkin puree.
• Whole grain flour: Regular whole wheat flour, spelt flour, whole wheat pastry flour and white whole wheat flour will work. These are the only flours I tested this pumpkin bread with. I have not tested it with all-purpose flour.
• Liquid sweetener: You can use any liquid sweetener like pure maple syrup, honey, brown rice syrup, date syrup, agave etc. The goal is to keep liquids and dry ingredients ratio the same. So, coconut sugar, cane sugar, brown sugar or any sugar will not work.
• Eggs: 2 large. Flax eggs or chia eggs may work although it has not been tested. Please let me know if you try.
• Oil: Any mild tasting oil like avocado oil, melted coconut oil or grapeseed oil works. You can use olive oil as its taste is not prominent in this bread.
• Spices: Pumpkin pie spice, baking powder, baking soda and salt. I use a homemade pumpkin pie spice substitute but store bought is OK.

How to Make Healthy Pumpkin Bread

The best part about this pumpkin bread is that there is no need for a bowl with wet ingredients and another bowl with dry ingredients. One bowl, 10 minutes and it totally works!

• Combine liquids and spices. Grab a large bowl. You need to whisk eggs, pumpkin purée, maple syrup, oil, pumpkin pie spice, baking powder and soda, salt at same time. Whisk well, pause and make sure there are no small lumps of leavening agents left.
• Add flour and mix ins. Stir gently with a spatula until combined. A few flour patches are fine and actually desirable because last thing is you want to overmix your bread.
• Bake: Transfer pumpkin bread batter into greased loaf pan. I also sprinkled 1/4 cup raw pumpkin seeds on top. Then bake the bread for 50-60 minutes at 350 degrees F.
• Let it cool: Cool for about 30-60 minutes to help bread hold nicely. Then slice with a serrated knife.

Tips for Best Results

• Don’t over mix: If you do, bread will come out dense. Just give the batter a few stirs until most flour is mixed in but a few patches of white are even desirable.
• Don’t overbake: Your bread is ready when the toothpick comes out clean when inserted in the middle. Remove it from the oven then, otherwise bread will be dry.
• Cool properly: Make sure to remove pumpkin bread from the loaf pan onto a wire rack after cooling in it for 10 minutes. Otherwise, hot bread pan keeps baking it and bread might be dry. Cool bread completely.
• All ovens vary: If you find your bread comes out dry or starts burning outside, next time try to lower the oven temperature by 15 F. And vice versa.
• To make lower sugar or more sweet: Some readers have reduced the liquid sweetener to 1/2 cup and then added 1/4 cup plain Greek yogurt or unsweetened applesauce. If you love a sweeter taste, increase the liquid sweetener to 1 cup.
• If your bread is browning too quickly: Cover it loosely with foil or parchment paper and continue baking.

Optional Add-Ins

I kept bread simple and basic but you can totally jazz it up with any of these mix-in’s based on your personal preference and what you have on hand.

You can add up to 1/2 cup of:

• Chopped walnuts, pecans or hazelnuts
• Pumpkin seeds
• Chocolate chips or chopped dark chocolate bar
• Raisins, dried cranberries, fresh or even chopped dates
• Fresh blueberries

How to Store

Store day 1-2: Place cooled healthy pumpkin bread back into the loaf pan and keep covered with a towel on the counter. Sliced bread dries out faster.

Store day 3-5: If you have any bread left at this point, for longer storage refrigerate it tightly wrapped in plastic wrap or in a plastic bag.

Freeze: Freeze baked and cooled bread in an airtight container for up to 3 months. Thaw on a counter for 3-4 hours. Again, it’s better to freeze bread whole and not sliced.

Serving Ideas

My family loves this bread with just a slight spread of real butter or plain cream cheese.

Toast in the toaster and spread almond butter or nut butter and add a drizzle of honey.

Enjoy warm with a cup of tea, coffee or pumpkin spice latte. It definitely satisfies a sweet tooth and can be served for breakfast, snack or dessert.

FAQs

More Healthy Pumpkin Recipes

• Healthy pumpkin bars
• Healthy pumpkin muffins
• Almond flour pumpkin muffins
• Pumpkin banana muffins
• Pumpkin chocolate chip muffins
• Pumpkin cream cheese muffins

More Quick Bread Recipes

• Healthy zucchini bread
• Healthy banana bread
• Healthy apple bread
• Healthy gingerbread loaf

Also be sure to browse through all of my quick bread recipes and pumpkin recipes. Enjoy!

Print

Healthy Pumpkin Bread

This Healthy Pumpkin Bread is naturally sweetened with maple syrup, made with whole wheat flour and is full of warm cozy pumpkin pie spices.

Course Dessert

Cuisine North American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 10 slices

Calories 234kcal

Author Olena Osipov

Equipment

• Loaf pan

Ingredients

• 2 large eggs
• 15 ounces can pumpkin puree not pumpkin pie filling
• 3/4 cup maple syrup or honey
• 2 tablespoons avocado or olive oil
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups spelt or whole wheat flour
• 1/4 cup pumpkin seeds
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray loaf pan with cooking spray. Set aside.
• In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
• Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix. Add desired mix ins like walnuts, raisins, pumpkin seeds, chocolate chips etc. and give a few more gentle stirs.
• Pour batter into prepared loaf pan and level gently with spatula. Sprinkle with pumpkin seeds on top, if you wish. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off more. Cut into 10 slices with serrated bread knife and enjoy!

Video

Notes

• Store: Store covered in a cool dry place for up to 5 days. Refrigerate covered for up to 7 days. Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1slice | Calories: 234kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 357mg | Fiber: 4g | Sugar: 23g

The post Healthy Pumpkin Bread appeared first on iFoodReal.com.