Wednesday, March 6, 2013

Pumpkin Bread

I've heard you can add pumpkin in place of oil/butter in baked goods to reduce the fat and calories while increasing the nutrition. Why then, I wondered, was there so much oil in my pumpkin bread recipe??

Yesterday I tried it with more pumpkin instead of the oil, along with a few other tweaks. Here's what I came up with:

Dense yet crumby, full of flavor, delicious!

Pumpkin Bread
makes one loaf

1 3/4 c. white wheat flour
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1 1/2 c. pumpkin puree (either fresh or from a can - not the pumpkin pie filling in a can)
1/4 c. water
2 eggs, lightly beaten>
1/4 c. chopped pecans for topping (optional)

Stir together the dry ingredients in a large mixing bowl.

Make a well in the center, add the pumpkin, eggs & water. Mix thoroughly.

Pour into a loaf pan sprayed with nonstick spray. Sprinkle with chopped pecans, press them down lightly.

Bake for 50-60 minutes at 350°, until cake tester comes out clean.

Cool in pan for at least 10 minutes.

12 slices, each slice contains: 159 calories, 2.7g fat, 32g carbs, 3g fiber, 4g protein

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