Tag Archives: baking

Low-Fat, Low-Sugar Pumpkin Bread, Revised

Pumpkin bread makes such a great gift around the holidays. When I was a kid my mother used to spend an entire day in the kitchen a couple of weeks before Christmas making pumpkin bread for neighbors, family and friends. She’d let each loaf cool, then wrap them in plastic wrap and Christmas paper.  They always looked so pretty, and people came to always expect Mom’s pumpkin bread every holiday season.

It’s been a while since I’ve posted a good recipe.  Technically I’ve already posted a very similar pumpkin bread recipe on this blog nearly two years ago.   Since then however, I’ve modified it several more times and thought I’d share my updated version.  The majority of the recipe is the same, but I have omitted an entire cup of sugar.  That, I thought was worth sharing, because this bread still turns out fantastic, and the calories you save by withholding that second cup of sugar allows you to add other goodies of your choosing like whole eggs for that added cake-like texture, chopped walnuts, cranberries or mini chocolate chips.   I’ve also substituted a half cup of wheat flour for part of the white.  This recipe, for us, is perfectly satisfying – especially when you toss a slice into the toaster for a few minutes.  Mmm! 

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One other thing worth repeating for those who still use oil in their recipes: since one tablespoon of oil has 124 calories and 14 grams of fat, if you replace it with equal amounts of unsweetened cinnamon applesauce, you’ll save a total of 1,927 calories and 218 grams of fat –  and you won’t miss it.

Low Sugar Applesauce Pumpkin Bread – Revised.

One cup of sugar
One 15 oz. can of pure pumpkin
One cup of unsweetened cinnamon-flavored applesauce
2 large eggs
1/2 cup whole wheat flour

3 cups of all purpose flour
Two teaspoons of cinnamon
Two teaspoons of baking soda
One teaspoon of baking powder
One teaspoon of ground nutmeg
1/4 teaspoon of pumpkin pie spice
1/2 teaspoon of salt

Optional additions:  1/2 cup chopped cranberries, 1/2 cup mini chocolate chips, 1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Combine sugar, pumpkin, applesauce and eggs in a large bowl.  In a separate bowl, combine flours, cinnamon, soda, baking powder, salt, nutmeg and pumpkin pie spice.

Add dry ingredients to wet, and stir just until mixed.  Spray two 8×4 loaf pans and pour batter evenly into each.  Bake for 50-60 minutes or until bread springs back in center when lightly pressed with your finger.

 

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Let bread sit for 5 minutes, then turn onto cooling rack.  Once cool, cut each loaf into 10 slices.

Have a good weekend, everyone!  Happy baking Smile

Low-Fat Pumpkin Cranberry Muffins

When I’m trying to curb a craving, generally the only thing that soothes my sugary soul is to bake. I call it Be-good Baking because I make an effort to keep the recipe as clean and low in calories/sugar as possible.  The challenging part is trying not to sacrifice taste in the process.  I’ve thrown away more ruined concoctions than I care to admit (food that my dogs will sniff but refuse to eat) but I’ve been able to sacrifice a few recipes as well. 

I know that we just had our first day of Spring not too long ago but is there really an off-season when it comes to pumpkin?  I think not.  I eat it all year round.  I use it in my brownie mix; add a little to my hot morning cereal; put it into my pancake batter and yesterday, into my muffins.   With family coming into town this weekend I’ve been busy playing homemaker and wanted to have a little comfort food on the counter after their long day’s journey.

I’ve had the base recipe since my Weight Watcher days and tweak it here and there depending on what I’m in the mood for.  The outcome is great every time   I hope you like it.   

1 cup all purpose flour (or 1/2 cup flour, 1/2 cup wheat flour)

1/2 teaspoon baking soda

1 tablespoon baking powder

1/2 cup oats

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon apple pie spice

1/2 teaspoon nutmeg

1 cup pumpkin

1/4 cup sugar

1/4 cup brown sugar

1/4 cup fat free sour cream or Greek yogurt

1 egg

1 teaspoon vanilla

1/3 cup cranberries

 

Blend wet ingredients.  Blend dry ingredients in a separate, larger bowl.  Make a well in the center and pour in wet ingredients.  Add cranberries.  Mix until just blended.  Divide evenly into a 12 muffin pan.  Bake at 350 degrees for 17 minutes or until middle springs back when you gently press on the center of  a muffin.

* I chopped my cranberries and added them to the tops of my muffins (see above pic) but honestly they’re better left whole and mixed into the batter.  It gives just the right amount of added sweetness.  You can also add or substitute nuts, mini chocolate chips, even a ripe banana.  Give your imagination some exercise with this recipe and have fun with it.

Have a great weekend, everyone.

XO,

~Ellen