It’s fall!! I love fall, especially all the pumpkin things. And the changing leaves. And the cooler days. But mostly, all the pumpkin things. I’m still waiting for my first Starbucks pumpkin spice latte though. I’ve tried to get one and they were all out. I really don’t think they should let that be a possibility when they make us wait all year for them, do you?! I guess I’ll just have to learn how to make them at home, it would actually probably be better anyways!
But for now, it’s regular coffee with this amazing whole wheat pumpkin bread. On a whim, I decided to not put any oil or butter in this loaf, just to see. I actually kind of expected it to be dry, but figured it was worth a try to make it really healthy, since I thought the pumpkin and yogurt in it might tenderize it enough. It was a good call. This loaf is whole wheat, has no added fat (besides the milk fat in the yogurt), and only 1/2 a cup of brown sugar. And it’s not dry. Not at all. It was tender and full of flavour from the pumpkin and spices, and it did not last long at our house.
Now of course I couldn’t leave well enough alone and had to un-healthy it by adding a glaze after I made it all healthy and stuff. But that’s okay, I tried it both ways, and if you want a really healthy pumpkin loaf, leave the glaze off and it will be just fine. Better than fine, it was really good without it. But with it? Amazing. A brown sugar maple pecan glaze that adds the perfect finishing touch to this loaf of bread. And you don’t even have to feel guilty about it because the bread itself is so darn healthy. Am I right?