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Makeover Pumpkin Spice Bread Recipe

Makeover Pumpkin Spice Bread Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD:32 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Makeover Pumpkin Spice Bread

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MY REVIEW
Reviewed Nov. 28, 2014

"This has been my go to recipe for pumpkin bread since this issue came out! It is fantastic, why bother with more fattening recipes? I spray my pan with cooking spray and dust with sugar. Works very well."

MY REVIEW
Reviewed Jan. 23, 2013

"I blindfolded my family and made two different pumpkin breads. They tasted each one to see if they could figure out the healthier one. Convinced they would be able to taste the difference they each misguessed thinking the tastiest one couldn't possibly be the healthiest. Joke is on them.

This is a moist and delicious recipe. My go-to pumpkin bread recipe."

MY REVIEW
Reviewed Oct. 4, 2012

"I use 1 1/3 whole wheat flour for the cake flour and use ground flaxseed for two of the eggs. I also only use 2 cups sugar. Very good recipe."

MY REVIEW
Reviewed Dec. 8, 2011

"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."

MY REVIEW
Reviewed Nov. 2, 2011

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

MY REVIEW
Reviewed Oct. 10, 2011

"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."

MY REVIEW
Reviewed Oct. 10, 2011

"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."

MY REVIEW
Reviewed Jun. 4, 2011

"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!"

MY REVIEW
Reviewed Dec. 20, 2009

"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........"

MY REVIEW
Reviewed Oct. 29, 2009

"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."

MY REVIEW
Reviewed Oct. 12, 2009

"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."

MY REVIEW
Reviewed Oct. 8, 2009

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

MY REVIEW
Reviewed Mar. 20, 2009

"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!"

MY REVIEW
Reviewed Dec. 26, 2008

"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."

MY REVIEW
Reviewed Sep. 15, 2008

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

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