Low-Fat Pumpkin Bread
"I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread," says Rita Horton of Lincoln, Illinois. "I make it for the holidays and to give as hostess gifts."
Ingredients
- 2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup unsweetened applesauce
- 1/2 cup egg substitute
- 3-1/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg or allspice
- 1 cup chopped nuts or raisins, optional
Reviews
Very good, and easy to make. I did tweak the recipe a little: added 1 tblsp oil, used 2 1/3 cup white & 1 cup whole wheat flour, added about 1/4 tsp extra cinnamon. Also used 1 cup sugar & 1 cup Splenda because my husband is diabetic. He loved it - I didn't tell him it was low fat & low sugar.
I made a 1/2 batch for my family of 2. It turned out nice, but was rather dense; don't know if that is due to living at 5400 ft in elevation (but I did leave out some leaven and added extra flour to compensate for the elevation). Also, I used fresh pumpkin puree, walnuts, homemade applesauce, and 1 real egg (for a 1/2 batch). I mixed by hand with a fork too. This recipe is worth the time it takes to make.
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