Ask the Experts
Just in time for fall entertaining, this coffeehouse classic serves up comforting autumnal aromas for half the calories and sat fat.
Our experts make healthier pumpkin bread and bigbatch dumpling soup and share techniques for the perfect stock and steamed fish. Plus, chef Yotam Ottolenghi shares cooking tips for busy weeknights.
Soaking oats in rich buttermilk turns them soft and supple, helping create luscious texture while slipping in extra fiber from whole grains.
Canned pumpkin puree adds lots of eye-healthy betacarotene. Plus it helps keep the loaf moist, letting us scale back on oil to just 1/3 cup.
Swapping out granulated sugar for naturally sweeter maple syrup allows a smaller amount to make a big impact, cutting sugar by 26g per slice.
Darker maple syrup grades are richer in antioxidants than lighter ones. Oats offer a fiber called beta-glucan that’s good for your heart and can help control hunger. Canned pumpkin puree adds 6g fiber to this loaf and is easy to find year-round.