This recipe for pumpkin bread is healthier but still deliciously dense and moist. Pecans and chocolate both offer fantastic taste!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 mins |
| Total Time: | 23 mins |
| Servings: | 12 |
| Yield: | 12 cones |
Ingredients
- 1 vanilla bean, split
- 1 cup butter
- 1 cup packed dark brown sugar
- 1 cup egg whites
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 ¼ cups all-purpose flour
Instructions
- Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
- Preheat a waffle cone maker according to manufacturer’s instructions.
- Pour batter into the preheated waffle maker and cook according to instructions.
- Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.
- If you don’t have a waffle cone maker, you can cook the batter like a crepe on your electric skillet.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 342 mg |
| Sugars | 19 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
These came out beautifully. If you don’t have a vanilla bean, substitute with vanilla paste which is what I did. Also, I never have dark brown sugar in the house. I used light brown sugar and the taste was wonderful.