Healthy vegan pumpkin Banana bread – Sweetener and spices.

First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves . Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.

How do I sweeten this recipe

• very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.
• Dates – It’s another great source to add sweetness to your recipes.
• Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy . The crust is optional of course.

The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.

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Pumpkin banana bread – an easy way to make the pumpkin puree

The easiest way to transform your pumpkin into ready to use pumpkin puree is:

• Peel the pumpkin
• Cut into small pieces, moist it a little bit with water
• bake for 30 minutes or until tender at 350 degree in the oven.
• Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
• Tadaaaaa. Easy, right?!?

Healthy details

• whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
• Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
• Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
• Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.

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Looking for other healthy recipes? Here are my favorites:

• Healthy cheesecake recipe for 2
• Creamy wild nettle soup with garlic and spicy granola
• Healthy coconut chocolate chia seed pudding
• Healthy brownie bliss balls with tahini and cardamom
• Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
• Whole grain carrot cake scones with honey lemon glaze
• Honey, quinoa, carrot & pear mini loafs

Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

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Warm Hugs Nina

The most delicious Healthy Vegan Pumpkin Banana Bread you ever made

5 from 14 votes

Recipe by Nina Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American

Servings

8

Prep time

30

minutes

Cooking time

1

hour 

Calories

262

kcal

Total time

1

hour 

30

minutes

This is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.

Cook Mode

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Ingredients

• Dry ingredients

• 220 g 220 spelt flour I used whole meal spelt flour

• 1 pinch 1 salt

• 1 1/2 tsp 1 1/2 ground cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/4 tsp 1/4 ground nutmeg optional

• 1/4 tsp 1/4 ground piment optional

• 1 pinch 1 ground cloves optional

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• Wet ingredients

• 3 3 bananas very ripe, almost dead

• 3 3 dates soaked in hot water for 2 hours and blended until its a paste.

• 100 g 100 pumpkin puree

• 80 g 80 butter vegan, melted. You can also use coconut oil melted.

• 3 tbsp 3 plant based milk

• Sugar crust, optional

• 2 tbsp 2 brown sugar

• 2 tbsp 2 pumpkin seeds chopped

• 1 tsp 1 cinnamon ground

• Optional add ins

• 1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like

• 1/2 cup 1/2 86% dark chocolate

Directions

• Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
• In a medium sized bowl mix together all the dry and set aside.
• In another medium sized bowl mix together all the wet ingredients together.
• Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
• Optional: Add in nuts and/or chocolate
• Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
• Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
• Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .

Nutrition Facts

• Calories: 262kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 217mg
• Potassium: 333mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 2226IU
• Vitamin C: 4mg
• Calcium: 69mg
• Iron: 2mg

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The thing is I really like the American traditions like halloween and thanksgiving and pumpkin pie is one of the things which is always a must to make. These mini Pumpkin pie Tartes is my version of a traditional pumpkin pie. You could also just make one big pie if you want to with this recipe you just need to bake it longer and you will have some dough left to make some beautiful decorations like leafs.

These mini Pumpkin Pie tastes are made with a whole grain crust and are dairy free, because I’ve used condensed milk made of coconut and dairy free milk. One bite and you want to make it as often as possible and they are not too overwhelmingly sweet.

They are perfect for your next gathering with friends or family.

How to make these these delicious mini Pumpkin Pie Tartes

Lets start with the whole grain crust

You will need:

• whole grain flour
• granulated sugar for the sweetnes
• brown sugar for the caramel taste
• salt
• butter
• ice cold water

In a large mixing bowl combine whole grain flour, brown and granulated sugar and salt.

Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. Add the ice water and combine everything to a dough. Chill in the fridge for 1 hour.

Now to make the delicious dairy free pumpkin pie filling

I’ve used for the pumpkin pie filling sweetened condensed coconut milk, which is dairy free and I got it on Amazon. If you want to there is a recipe which I’ve found online to make your own, but I can’t guarantee if it works that well.

You will need:

• eggs
• pumpkin purée
• milk (I’ve used dairy free milk)
• sweetend condensed coconut milk
• brown sugar, for the caramel flavor taste
• granulated sugar
• salt
• homemade pumpkin spice, you can find my recipe here
• cinnamon
• vanilla extract

First we beat the eggs in a large mixing bowl. Add the pumpkin purée, the coconut condensed milk, milk, vanilla extract and combine.

Add the brown sugar, the granulated sugar, salt, pumpkin spice and cinnamon and combine until corporated.

Preheat oven to 200°C and grease the mini tarte pans.

Divide the dough in 3 parts. Take each part and divide again in three parts. Roll out your dough on a well floured surface or on a pastry cloth. Roll out each to fit the size of the mini tarte pans. Transfer each carefully to the mini tarte pans and shape the crust to your liking.

Pour the filling into the unbaked tartes.

First bake the tartes at 200°C for 15 minutes.

Then reduce the temperature to 170°C and continue to bake for 25 minutes. They are ready if you instert a knive and comes out clean. It may wobble but it will firm-up as it cools.

Let the mini pie tartes completely cool after baking at least 2 hours.

We’ve decorated these mini Pumpkin pie tastes with mini Baiser drops. We used 1/2 of Ninas pavlova crown recipe (here) and then used an icing bag to make little meringue drops. Preheat the oven to 150°C and then when you place the meringue into the oven reduce the heat to 120°C and bake for 10-15 minutes. Then carefully place them on to the pies.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Love, Antonia

Mini Pumpkin Pie Tartes

0 from 0 votes

Recipe by Antonia Course: Breakfast, cake, DessertCuisine: American

Servings

9

Prep time

40

minutes

Cooking time

40

minutes

Calories

408

kcal

This is a recipe for a traditional pumpkin pie but only in tarte sizes and its whole grain and dairy free. Perfect for sharing!

Cook Mode

Keep the screen of your device on

Ingredients

• whole grain crust

• 2 1/4 cup 2 1/4 whole grain flour

• 3 tbsp 3 granulated sugar

• 2 tbsp 2 brown sugar

• 1/2 tsp 1/2 salt

• 180 g 180 butter

• 1/3 cup 1/3 ice cold water

• Pumpkin Pie Filling

• 3 3 eggs

• 1 1 egg yolk

• 2 cup 2 pumpkin purée

• 1/2 cup 1/2 milk

• 1/2 cup 1/2 sweetend condensed coconut milk

• 1/3 cup 1/3 brown sugar

• 1 Tbsp 1 granulated sugar

• 1/2 tsp 1/2 salt

• 1 1/2 tsp 1 1/2 pumpkin spice

• 1 tsp 1 cinnamon

• 1 tsp 1 vanilla extract

Directions

• Brown sugar dough
• In a large mixing bowl combine whole grain flour, brown and granulated sugar and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. Add the ice water and combine everything to a dough. Chill in the fridge for 1 hour.
• Pumpkin Pie Filling
• beat the eggs in a large mixing bowl. Add the pumpkin purée, the coconut condensed milk, milk, vanilla extract and combine. Add the brown sugar, the granulated sugar, salt, pumpkin spice and cinnamon and combine until corporated.
• Preheat oven to 200°C and grease the mini tarte pans.
• Roll out your dough on a well floured surface or on a pastry cloth. Divide the dough in 3 parts. Take each part and divide again in three parts. Roll out each to fit the size of the mini tarte pans. Transfer each carefully to the mini tarte pans and shape the crust to your liking.
• Pour the filling into the unbaked tartes.
• First bake the tartes at 200°C for 15 minutes.
• Then reduce the temperature to 170°C and continue to bake for 25 minutes. They are ready if you instert a knive and comes out clean. It may wobble but it will firm-up as it cools.
• Let the mini pie tartes completely cool after baking at least 2 hours.

Nutrition Facts

• Calories: 408kcal
• Carbohydrates: 42g
• Protein: 8g
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 121mg
• Sodium: 442mg
• Potassium: 305mg
• Fiber: 4g
• Sugar: 19g
• Vitamin A: 9103IU
• Vitamin C: 2mg
• Calcium: 78mg
• Iron: 3mg

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This is one of the best fall baking recipes of the season. These delicious cinnamon brioche rolls are made with a fluffy and buttery brioche dough and have a flavourful pumpkin and pecan nuts filling. I glazed these beauties with a tangy orange-vanilla cream cheese frosting.

It’s fall and what is better on a beautiful fall weekend than trying out new pumpkin recipes?!? I’m a big fan of brioche dough recipes and pumpkin recipes. Therefore I thought to myself why not combining all the things I love to one fantastic fall baking recipe.

Cinnamon brioche rolls anyone?

There is something very calming when I work on a brioche dough recipe. The exact measuring off all the ingredients, the proofing of the yeast and my favourite part the kneading . I love focusing on such a simple work. It’s the best way to calm myself and relax after a busy week.

My family loves my brioche cinnamon rolls. Since I made my first rolls about one year ago they are regularly made by me almost always with a different filling. But we are at the height of pumpkin season therefore it needs to be a pumpkin recipe of course 😉

Why a brioche dough and not a normal yeast dough!

First of all cinnamon BRIOCHE rolls sounds way better than just cinnamon rolls. Am I right?!? A brioche dough has a lot more flavour because of the added milk, butter and eggs. The consistency of this pale yellow dough is just amazing. Nothing can be compared to a brioche dough. It’s as easily made as any other yeast bread and perfect for Sunday mornings when it’s freshly out of the oven.

What is important for this recipe!

First of all it’s a super easy recipe. If you have already made a yeast dough than there will not be any problems for you. Should you be a baking beginner here are the important things:

• I always proof the yeast! That means the yeast needs to be dissolved in WARM (38°C) milk and the sugar and loosely covered with a kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and bubbly.
• I measure exactly! For every recipe I make measuring my ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.

Almost Done! Promised.

• I let it rise in a warm place and cover the bowl loosely with plastic wrap or a kitchen towel.
• I give my brioche dough enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.
• Before I bake your brioche it needs a second rising which will last almost as long as the first one.
• The pumpkin filling is very easy. I just let everything cook at medium heat and stir it occasionally. AAAND I let it completely cool before you spread it onto the dough 😉

You have to make this recipe ASAP 😉

This is the ideal recipe for your next brunch or breakfast . The brioche dough recipe is super easy and I’m sure you get that done 😉 . I hope you’ll give it a try. Let me know how it went and we would love for you to tag us on Instagram @twosisterslivinglife or use the hashtag #twosisterslivinglife. So that we can see.

Cinnamonly hugs Nina

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If you loved my cinnamon brioche buns recipe you may like our recipe for a delicious autumnally plum sheet cake or our recipe for a homemade pumpkin spice seasoning.

Cinnamon Brioche Rolls with Pecan-Pumpkin Filling

This is one of the most flavourful fall baking recipes of the season. These cinnamon rolls are made with a delicious brioche dough and filled with caramelized pumpkin and pecans. This recipe can be prepared the day before and baked in the morning. Nothing is better than a house filled with a sugary cinnamon smell.

• 560 g flour (very fine white flour, perfect for cakes and pastries. Some extra flour for rolling)
• 1/2 tsp salt (very fine)
• 80 g sugar
• 150 ml milk (warm)
• 20 g fresh yeast (or 8g dry active yeast)
• 3 eggs (large)
• 60 g butter (room temperature)
• 1 egg (for egg wash )
• 2 tbsp sugar

Pumkin pecan filling

• 450 hokkaido pumpkin (peeled, cored and cut into small cubes)
• 150 g brown sugar
• 40 g butter
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspices

orange vanilla cream cheese frosting

• 200 g cream cheese (plain)
• 1 orange (juice)
• 100 g sugar (very fine sugar)
• 1 tsp vanilla extract

Brioche Dough Recipe

1. First dissolve the sugar into the warm milk. Milk should have about 36C° or 97F°.

   Add the fresh or dry yeast, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building

   In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.

   Add the eggs and -the yeast mixture and mix with the hook attached on medium speed until not sticky any longer. That's about 10-15 minutes.

   When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.

   When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.

   Preheat your oven to 180C° or 360F°

   Prepare a loaf pan with butter and flour it out.

   
   
   

2. Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.

   The dough should be about 1cm thick and make sure that the short side is not longer than 40cm.

   Spread the filling onto the dough but leave 2 cm free on one long side

   Start rolling up the dough the end should be the long side where we didnt spread the filling.

   Cut the rolled dough into 10cm locks and put the into the buttered baking form.

   Put the rolls into the loaf form and let them rest another 40 minutes at a warm place loosely covered with plastic wrap or overnight in the fridge***.

   Coat the rolls with egg wash and sprinke them with sugar.

   Bake for 45 minutes or until golden brown.

   Let the pan cool for 10 minutes and put the glaze on top.

   Enjoy.

   ***Note if you let your rolls rest in the fridge overnight the rolls need to rest another hour in the morning at a warm place to come to room temperature before baking.

   
   
   

Pumpkin Pecan filling

1. Put all the ingredients into a large pan and let it cook under occasional stirring on medium heat for about 10 minutes or until the pumpkin is tender. Blend everything and mix the chopped pecans under the batter. Let the filling cool to room temperature before you spread it onto the dough otherwise it will tear.

   
   
   

The post Cinnamon Brioche Rolls with Pumpkin Pecan Filling appeared first on Two Sisters Living Life.

This Pumpkin-Chocolate Swirl Bundt Cake topped with a yummy maple glaze is perfect for Sunday lunch with the family! It’s on the healthier side, made with whole grain flour, greek yoghurt and pumpkin purée! You can either use canned or fresh pumpkin purée, but never under any circumstances canned pumpkin pie filling or sweetened pumpkin mix. Always use the pure pumpkin puree if you need to buy it.

Homemade Pumpkin Purée is so easy! I’ve used Hokkaido Pumpkin, you don’t even need to peel it, remove the seeds (which you could use for making pumpkin spice syrup), slice it and put it in the oven at 180°C for 30-40 minutes until the pumpkin is soft. Puree the pumpkin in a high speed blender and voila you have your own homemade pumpkin purée, which you now could use for making this delicious Pumpkin Bundt Cake.

The Pumpkin Bundt Cake looks even without the glaze very nice

Autumn is for sure one of my favorite seasons, right behind Christmas! You see I am the kind of girl who loves the cold weather and being outside. Doesn’t matter if it rains, snows or the sun shines. Fall with the color changing of the leaves is just truly magical for me and I love to walk through the woods and fields, especially pumpkin fields. There are plenty in the region where I am living.

Back to pumpkins, pumpkin spice and everything nice and to this beautiful Pumpkin-Chocolate Bundt Cake!

You will need pumpkin spice for this recipe. I am always making my own blend of pumpkin spice, which you can find here! And you will need it for all my sweet pumpkin dishes!

I’ve bought this beautiful Bundt Cake pan during my last vacation and since then wanted to finally use it and now had the opportunity!

How to make this very yummy Pumpkin-Chocolate Bundt Cake

Very important step before starting to make the cake is creasing the pan thoroughly with butter and flour. Very important especially if you use a fancy Bundt Cake pan like I did.

In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda. In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put one third of the batter aside to make the chocolate part.

Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.

Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.

Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.

To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have the consistency to your liking. Drizzle glaze onto cooled cake.

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Love, Antonia

Pumpkin-Chocolate Bundt Cake

0 from 0 votes

Recipe by Antonia Course: DessertCuisine: American

Servings

10

Prep time

20

minutes

Cooking time

40

minutes

Calories

387

kcal

Total time

1

hour 

This Pumpkin-Chocolate Bundt Cake is a healthier version, made with whole grain flour, greek yoghurt and pumpkin purée! Topped with maple glaze. Perfect to incorporate all the delicious pumpkin! You can either use canned pumpkin purree or freshly made purree like I did!

Cook Mode

Keep the screen of your device on

Ingredients

• 2 1/2 cup 2 1/2 whole grain flour

• 1/2 tsp 1/2 pumpkin spice

• 1 tsp 1 cinnamon

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1 1/2 cup 1 1/2 pumpkin purée

• 1/2 cup 1/2 brown sugar

• 1/3 cup 1/3 maple syrup

• 1 cup 1 greek yoghurt

• 2 2 eggs

• 1 tsp 1 vanilla extract or vanilla sugar

• 1/2 cup 1/2 butter

• 2 tbsp 2 cocoa powder

• 1 cup 1 powdered sugar

• 3 tbsp 3 maple syrup

• 4 tbsp 4 milk

Directions

• Preheat ove to 180°C. Grease a 10-15 inch bundt ban with butter and flour.
• In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda.
• In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put 1/3 of the batter aside to make the chocolate part.
• Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.
• Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
• Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.
• To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have your consistency to your liking. Drizzle glaze onto cooled cake.

Nutrition Facts

• Calories: 387kcal
• Carbohydrates: 59g
• Protein: 9g
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 59mg
• Sodium: 181mg
• Potassium: 326mg
• Fiber: 4g
• Sugar: 35g
• Vitamin A: 6073IU
• Vitamin C: 2mg
• Calcium: 120mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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The post Pumpkin-Chocolate Swirl Bundt Cake appeared first on Two Sisters Living Life.