Claudia and Hans Make Stuff

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Delicious pumpkin bread

I love baking moist breads and vary the recipes so that they remain super-delicious but without all of the added calories these bread recipes commonly have.
So below you will find our version of delicious and moist pumpkin bread that is both low-fat as well low-sugar.

1 3/4 cups sugar
½ cup vegetable oil
½ cup natural apple sauce
3 organic eggs
2 teaspoons baking soda
3 1/3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 15-ounce can organic pumpkin
2/3 cup water (depending on consistency)

1. Grease the bottom and ½ inch up sides of two 9 x 5 x 3-inch, three 8 x4 x2-inch, or four 7.5x 3.5 x 2-inch loaf pans; set aside. In a very large mixing bowl beat sugar, oil, and apple sauce with an electric mixer on medium speed. Add eggs and beat well; set aside.

2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture slowly to sugar mixture. Beat in pumpkin. The dough should be a creamy batter that is slightly thicker than pancake batter, if necessary carefully add a little bit of water to reach desired consistency. Spoon batter into prepared pans.

3. Bake in a 350° F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Note: For vegan option replace eggs. Reduce water. 1 egg = 1 tablespoon flaxseed + 3 tablespoons water (well-mixed and heated)

Pumpkin bread

Pumpkin bread

Notes about healthiness of recipe:
* In our recipe, we replaced half of the normally requested amount of oil with apple sauce. Additionally, we reduced the number of eggs and the amount of sugar.
* Pumpkin (even from the can) provides various healthy benefits. Pumpkin is rich in dietary fiber and also is a great source for vitamin A, iron, and vitamin E.


Pumpkin Chocolate Chip Muffin Tops

As anybody in Tally knows, I love to bake…and I am always in search for another great cookie recipe. My favorite recipe is still the oatmeal chocolate chip walnut cookies, even though the “nutella cookies” are a close second. This past weekend, I was cleaning part of my computer and came across a recipe that I never tried, nor do I know where it came from. I made a couple minor modifications and wanted to share the recipe, as these cookies are wonderfully delicious and moist.

To get ready for Thanksgiving: As I was making Crock pot tortilla soup (recipe to come soon) and a German “Apfelkuchen” recipe (recipe to come soon), I was searching for the cookie recipe to make “muffin tops”. I realized that these weren’t even labeled as such. Hans called them “muffin tops” as they are supersoft and have the consistency of muffin tops. Anyhow…after not being able to find the recipe right away, I renamed them.

Ingredients (Makes around 40 cookies):
1 cup butter, softened
1 cup raw sugar
1 (14-ounce) can Pumpkin
1 large organic egg
2 cups white unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips

Preparation (Long preparation time as baking time is pretty long):
1. Pre-heat oven to 375 Fahrenheit.

2. Mix butter, sugar, and pumpkin thoroughly by hand or large wooden mixing spoon, in a large mixing bowl. Add egg and mix thoroughly. Then add the dry ingredient and mix again. Finally toss in the chocolate chips and mix. The dough will be gooey and sticky.

3. Drop spoonfuls (I used a very generous teaspoon for each cookie) of cookie mixture onto baking pans lined with parchment paper. Bake for 30 minutes (Believe me, I could not believe it…baked the first batch for 15 minutes…another 10…and another 5 minutes). When done, let cool for ten minutes before consuming.

Yummy cookies

Yummy cookies