As a member of the Wellness Committee at my office, I'm part of a team who is trying to encourage a healthier lifesytle. The team is great, and I'm excited about all of the activities we have planned for 2010!
Today we had our 2010 kick-off meeting, and I was more than happy to provide the snacks! I made 3 different items, all healthy in different ways. One was low-fat, one was vegan, and one was just plain all-around healthy!
I made Healthy Morning Muffins, a recipe that is quickly becoming a staple at our house, Vegan Pumpkin Bread, and Low-Fat Banana Oat Bread. I really enjoyed them all, and I'm sure I'll be making them again soon.
Vegan Pumpkin Bread
(makes 2 loaves)
2 cups all purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
1/4 cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp freshly ground nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 15-oz can of pumpkin puree
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts
Preheat oven to 350 degrees. Place rack in center of the oven. Grease 2 loaf pans and set aside.
In a large bowl, whisk together the flours, sugars, baking soda, baking powder, salt, and all spices.
In a medium bowl, whisk together the pumpkin puree, oil, maple syrup, and water.
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well. Fold in most of the chopped walnuts, resserving some to sprinkle on top of the batter in the pans.
Divide the batter between 2 loaf pans and sprinkle the tops with a few pieces of chopped walnuts. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from oven, let rest in the pans for 20 minutes before inverting onto cooling rack. Serve warm.
This bread freezes well, just wrap tightly and put one in the freezer for future snacking.
(recipe adapted from Joy the Baker)
To find the recipe for Low-Fat Banana Oat Bread, click here.