Makeover Pumpkin Spice Bread Recipe

Makeover Pumpkin Spice Bread RecipePhoto by: Taste of Home Makeover Pumpkin Spice Bread Recipe Rating 5

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

5
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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 (5)

Makeover Pumpkin Spice Bread Recipe

Makeover Pumpkin Spice Bread

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Reviewed on Dec. 08, 2011 by annie1992

I'll admit, this is a delicious pumpkin bread, I love it. I'll also agree that the fat has been significantly reduced, so it's more heart healthy. I am concerned, however, about the "diabetic friendly" designation, though. With two cups of sugar and all white refined flour, I can't see how a diabetic could safely eat it, in spite of the pumpkin.

I reduced the sugar to 1 1/2 cups and used dark brown for the additional sweetness/flavor. I swapped the all purpose flour for white whole wheat and kept the cake flour.l It was still really good and much healthier for my diabetic BIL.


Reviewed on Nov. 02, 2011 by queensharon00

Very moist. Family loved it. Great sliced with a little cream cheese spread on it too :)


Reviewed on Oct. 10, 2011 by lisamaria728

I was excited to see this recipe until I read the ingredients! I have to agree with Annie. How is this a healthy recipe? Over 2 cups of sugar, all white flour, and 4 eggs?? There is nothing low fat or healthy about this recipe. I will stick to my current recipe that is in fact low fat and healthy.


Reviewed on Oct. 10, 2011 by AnnieDrews

I'll be honest. This recipe is not that much, if any, lighter than the "un- light" recipe I use at home. Mine uses less flour, less sugar and only 3 eggs. Mine does call for more oil, but no buttermilk or applesauce. I would think cutting any recipe into 32 servings would slash calories no matter what the ingredients. I think it is misleading to call this recipe a makeover when it really is just the serving size that has been cut.


Reviewed on Jun. 04, 2011 by Blcan

This is one of my favorite fall recipes! I made it so many times last fall and winter and was bummed when the season was over. I always keep a loaf and give one to a friend!

 
 
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