Thursday, March 24, 2011

Perfect Pumpkin Bread

Image from Microsoft Clip Art.
I'm in love with pumpkin! And it's so good for you: low calorie, high fiber, high in vitamins. I have been searching for an awesome pumpkin bread recipe, and I think I might have finally found it! Really moist, warm and spicy, with A LOT of pumpkin, and even better tasting the next day. Feel free to substitute out more white flour and oil, as you wish. Original recipe from Food for My Family. Makes two 8" loaves (each cut into 12 slices, or 24 servings per recipe). My alterations save you 23 calories, 4 g fat, 43 mg sodium, and 3.5 g sugar and add 1.4 g fiber and .6 g protein per serving/slice.

Perfect Pumpkin Bread

Sift together dry ingredients:
6 T ground flax seed meal
1 c brown sugar
2 c whole wheat flour
1 c white flour
3 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp fresh grated nutmeg
1/8 tsp cardamom (or replace with a 1:1 blend of cinnamon and nutmeg)

Whisk wet ingredients in a separate bowl:
2 T canola oil
1/4 c unsweetened applesauce
1 tsp vanilla
4 eggs
2 1/2 c canned pumpkin
1/2 c nonfat buttermilk (or 1/2 nonfat milk soured with 1/2 T lemon juice)

Combine wet and dry ingredients until smooth. Pour into two greased 8" loaf pans. Back at 350° F for 70-75 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before inserting onto cooling rack. Serve warm or cool completely and wrap tightly in the fridge to serve the next day.

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