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Makeover Pumpkin Spice Bread Recipe

Makeover Pumpkin Spice Bread Recipe photo by Taste of Home

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With less than half the fat and just one-fourth the calories of the original recipe, more people can feel good about eating this fall favorite. Heidi Figiel - Bridgeport, W. Virginia

This recipe is:

Healthy

Diabetic Friendly

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Makeover Pumpkin Spice Bread Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 32 Servings

20 45 65

Ingredients

2-1/4 cups sugar
2 cups all-purpose flour
1-1/3 cups cake flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil

Directions

In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened.
Transfer to two 9-in. x 5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 slice equals 143 calories, 3 g fat (trace saturated fat), 27 mg cholesterol, 183 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Makeover Pumpkin Spice Bread in Healthy Cooking October/November 2008, p18

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Reviews for Makeover Pumpkin Spice Bread

Makeover Pumpkin Spice Bread

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Reviewed on Dec. 20, 2009 by kcsqrd

Absolutely delicious! I add raisins and pecans. It freezes well, too. It's really good warmed up in the microwave with a pat of butter! Yummmmmmmmmm........

Reviewed on Oct. 29, 2009 by cbergan

Very moist and lots of flavor. The only thing I changed was I put one cup of whole wheat flour for one of the two cups of flour.

Reviewed on Oct. 12, 2009 by kay52178

This bread was great. I added a few chocolate chips, but it was so moist and delicous, you'd never know it was a healthy bread.

Reviewed on Oct. 08, 2009 by jedimawmaw

Awesome........ I loved it...toooooo much.^_^

Reviewed on Mar. 20, 2009 by Lake Gaston

Very good but because overly moist after a few days. Next time I'll make it healthier by doing 1/2 whole wheat flour. I think it will cut down on the moistness while making it healthy!

Reviewed on Dec. 26, 2008 by snoose72

The first time I made this recipe I used regular flour instead of the cake four it called for and I absolutly loved it. The second time I made it I used the cake flour and I wasn't as impressed. It's probably just a prefence. Either way you prepare this it recipe I thought it was really good.

Reviewed on Sep. 15, 2008 by bcolombo

Delicious! Just as good as the original. Even my picky three year old likes it.