Low Fat Pumpkin Bread Food

HEALTHY PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

LOW -FAT PUMPKIN BREAD

Steps:

• 1. in a large mixing bowel,beat together pumpkin,sugar,oil, and yogurt
• 2. in a medium bowel, combine the flours,baking poder,soda, cinnamon and salt to pumpkin mixture. stirring just until moistened.
• 3. stir in the nuts or raisins. Here At Home I Put 1/2 And 1/2 nuts and raisins.
• 4. pour into a greased 9x5x3-inch loaf pan.
• 5. in a preheated 350* oven
• 6. bake for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean. check for doneness after 40 minutes.
• 7. cool on wire rack for 10 minutes.
• 8. this recipe can also be baked in 2 mini-loaf pans.
• 9. 105 calories; 2 grams fats, 17% calories from fat; 0 mg cholesterol.

LOW FAT, SUGAR FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350°F.
• Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
• Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
• Pour into loaf pan and bake for approximately 45-50 minutes.

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

LOW CALORIE PUMPKIN BREAD!

Steps:

• over 350.
• make sure you grease the pans (2 because this makes 2 loaves
• mix all dry ingredients, set aside.
• next mix the pumpkin, eggs, applesauce together (also if you're adding nuts do so with these ingredients).
• combine all ingredients.
• pour mixture into two pans.
• bake 45 minutes to an hour.
• let cool.
• eat : ).

LOW FAT PUMPKIN BREAD

Steps:

• Preheat oven to 350°.
• Spray a 9 x 5 inch loaf pan with baking spray.
• In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
• In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.
• Scrape down sides of the bowl.
• Add flour mixture, then blend at low speed until combined. Do not over mix.
• Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

PUMPKIN BREAD PUDDING (LOW FAT)

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a 2-quart casserole dish and set aside.
• Crumble the bread by hand or food processor to make bread crumbs.
• Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
• Fold in raisins and bread crumbs.
• Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
• Bake 1 hours or until knife inserted in center comes out clean.

LOW FAT, LESS SUGAR HARVEST PUMPKIN APPLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9X5 inch loaf pans.
• Combine flour, cinnamon, baking soda, and salt in large bowl.
• Combine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer bowl; beat until blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Spoon batter into loaf pans.
• Bake until toothpick inserted in center comes out clean, about 60-70 minutes.
• Cool in pans for 10 minutes then remove to wire racks and cool completely -- or eat warm.
• Makes about 2 1/2 dozen muffins if done that way.

LOW-FAT PUMPKIN BREAD

Steps:

• In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

LOW SODIUM, LOW FAT, PUMPKIN BREAD

Steps:

• Preheat the oven to 350.
• Spray a 9x5 loaf pan with vegetable cooking Spray.
• Sift together the flour, salt, sugar, baking soda, and baking powder.
• In a separate bowl, mix together the pumpkin, oil, eggs, and spices.
• Gently combine the dry and wet ingredients.
• If adding nuts, gently add them after the dry and wet are combined.
• Pour batter into the loaf pan.
• Cook for 50-60 minutes, until straw comes out clean.
• Cool for 10 minutes, remove from pan and continue cooling on a rack.