I’ve read a bunch of blogs lately using pumpkin and I LOVE pumpkin! It’s one of those things that I bake that smells like fall. I’ve had a can of pumpkin in my pantry for several months now. Every time I would see it, I would think to myself, “I have to make something with you!”
I went to my trusted source for lower calorie healthy food Cooking Light from an old magazine I had saved from 2007 and found this great recipe. It makes 2 loaves, so you can half the recipe, or make both and freeze the other one in slices so that you can have a quick snack anytime!
Pumpkin Bread Instruction
2 loaves; 12 servings per loaf (serving size: 1 slice)
Sometimes I will add mini chocolate chips to the pumpkin bread to make it even more deluxe!
3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
1/3 cup chopped pecans
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
198 (30% from fat)
6.6g (sat 0.7g,mono 3.6g,poly 1.9g)
What’s one of your favorite things to make with pumpkin?