This recipe uses a few simple substitutions to make a lower-fat, lower-sugar and higher-fiber version of traditional pumpkin bread.
Servings: 12 slices
1¼ cup all-purpose flour, ¾ cup whole wheat flour, ½ cup sugar-stevia blend like Truvia Baking Blend, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 pinch of ground cloves, 1 cup canned pumpkin, ¼ cup milk, ¼ cup applesauce, 2 eggs, 2 tablespoons canola oil, 1 teaspoon vanilla extract
Preheat oven to 325°F. Coat a 9×5 inch loaf pan with cooking spray.
Combine dry ingredients in a large bowl. Mix well. Combine wet ingredients in a medium bowl and whisk well. Add the wet mixture to the dry mixture and stir until well combined.
Add the batter to the loaf pan; spread evenly into the corners. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean with a few moist crumbs sticking to it.
Cool bread in the pan for 10 minutes, then remove to a wire rack and cool completely.
Nutrition Facts (per slice)
Calories: 130 , Total fat: 3.5 g, Saturated fat: 0.5 g, Sodium: 245 mg, Total carbohydrate: 21 g, Sugars: 2 g, Dietary fiber: 1.5 g, Protein: 3.5 g
Recipe modified from http://bakeoff-flunkie.blogspot.com October 12, 2009
Contact Greta at 845-475-4940 or firstname.lastname@example.org for more information.