This healthy pumpkin bread reduces calories, total carbohydrates and total sugars without reducing taste or texture. This Golden Pumpkin Bread recipe, when compared to a full fat, full sugar version has a 14 percent reduction in calories, a 33 percent reduction in total carbohydrates and a 50 percent reduction in total sugars!
1/3 cup plain fat-free yogurt
1 tablespoon non-fat sour cream
2 cups pumpkin puree
3 eggs or egg substitute equivalent (3/4 cup)
1/4 cup vegetable oil
2-1/2 cups flour
3/4 cup Splenda Granular
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 cup raisins
1/4 cup chopped walnuts
Preheat oven to 350 degrees.
Spray two 9 x 5-inch loaf pans with butter-flavored cooking spray. Set aside.
Blend yogurt, sour cream, pumpkin, eggs and vegetable oil in a large mixing bowl. Add flour, Splenda Granular, baking powder, baking soda and pumpkin pie spice. Stir well. Add raisins and walnuts. Stir until just blended.
Spread batter into prepared pans. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Cool and cut each loaf into eight thick slices. Recipe makes two loaves for 16 servings.
Recipe makes 16 servings (2 loaves, 8 slices/servings per loaf).
Serving size: 1 slice
Calories: 180; Total Fat: 6g; Saturated Fat; 1g; Cholesterol: 40g; Sodium: 80mg; Carbohydrates: 27g; Sugar: 9g; Fiber: 2g; Protein: 4g
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