Whole Wheat and Honey Pumpkin Bread

Well, the healthy eating plan has paid off!  I'm eating a healthy fats (like avocados & real butter), whole foods diet with only a few sweeteners like honey and maple syrup- with a touch of semi-dark chocolate.

Now I'm done losing weight.  Some would say that I could still lose ten pounds but I don't buy the Hollywood version of healthy.  With my doctor's approval I'm moving on to maintenance!

It would still be so easy to switch back to my old way of eating.  Especially as the holidays approach!!  But I'm trying to hang tough and to pay attention to the benefits- and not just the sacrifices- of changing my lifestyle.... any suggestions for staying motivated during maintenance?

I am putting together a file of well loved healthy recipes.  Since, I love pumpkin bread  my daughter and I came up with the following recipe (thanks Amber).  I hope you'll like it too!

Whole Wheat & Honey Pumpkin Bread

1/3 c. applesauce

1/3 c. vegetable oil

1 ½ c. honey

2 t. vanilla

4 eggs

1 15 oz. can  pumpkin (Libby’s or a good tasting organic brand-  and there is a not so pleasant difference in the taste of different brands of canned pumpkin)

1 3/4c. whole wheat flour

1 1/2 c. brown rice flour

1 t. salt

2 t. baking soda

½ T. cinnamon

1 ½ t. ginger

1 t. cloves

½ c. water

Optional:

1 c. chopped nuts

1 ½ c. semi sweet chocolate chips

Mix the moist ingredients. Stir the dry ingredients together and add them to the pumpkin mix. Blending just until mixed. Add the water. Mix. Gently add nuts and chocolate chips.

Pour batter into two well greased bread pans- lick the bowl. Bake at 325 for 50 min. or until toothpick inserted into the center of the bread comes out clean or with a few crumbs. Remove from pans and cool for 5 hours before slicing.