Reduced Fat Pumpkin Bread Food
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.
Nutrition Facts : ServingSize 1 /2 inch thick slice, Calories 103 kcal, Carbohydrate 18.7 g, Protein 2.1 g, Fat 2.2 g, SaturatedFat 0.3 g, Sodium 280.5 mg, Fiber 0.7 g, Sugar 10.2 g
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."
Provided by Taste of Home
Time 1h
Yield 2 loaves (14 slices per loaf).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 122 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.
LOW FAT, SUGAR FREE PUMPKIN BREAD
The texture of this pumpkin bread is almost better than that of its full-fat version. Yum! Perfect for anytime of day. I guarantee you won't be able to tell it's low-fat OR sugar free!
Provided by s. anne
Categories Quick Breads
Time 55m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
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.
REDUCED-FAT PUMPKIN BREAD
This reduced-fat version of pumpkin bread is moist and delicious. You can also add 1 cup chopped walnuts, if desired.
Provided by cathy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Beat sugar and cream cheese together with an electric mixer until smooth and creamy. Add pumpkin puree, applesauce, eggs, and vanilla extract; beat until smooth.
- Stir all-purpose flour, whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt into pumpkin mixture until batter is just combined. Pour batter into prepared loaf pans, filling each about 1/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 28.3 g, Cholesterol 34.3 mg, Fat 3 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 299.8 mg, Sugar 17.1 g
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