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Makeover Pumpkin Spice Bread

Makeover Pumpkin Spice Bread
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
32 ServingsPrep: 20 min. Bake: 45 min. + cooling

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).
© Taste of Home 2013

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Makeover Pumpkin Spice Bread (continued)

Nutrition 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.
© Taste of Home 2013