Hungery Girl Bread recipe
We would have to change the brown sugar... but other wise this isn't bad for us as a treat for the holidays... or a great gift idea for hostesses when going to holiday parties etc... enjoy!
After getting a BAZILLION requests for pumpkin bread, we figured it was time to make some. And after EIGHT attempts, we got it just right. Try it and see! Ingredients: One 15-oz. can pure pumpkin 1 1/4 cups whole-wheat flour 1/4 cup all-purpose flour 1/2 cup fat-free liquid egg substitute (like Original Egg Beaters) 1/2 cup Splenda No Calorie Sweetener (granulated) 1/4 cup brown sugar (not packed) 1/4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries (or regular raisins), chopped 2 1/4 tsp. baking powder 1 1/2 tsp. cinnamon 1 tsp. vanilla extract 1/2 tsp. salt 1/3 tsp. pumpkin pie spice Directions: Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins). In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy! MAKES 8 SERVINGS |
Serving Size: 1 (thick!) slice Calories: 143 Fat: 0.5g Sodium: 281mg Carbs: 31g Fiber: 4.5g Sugars: 9g Protein: 5g POINTS® value 2* HG Alternative! To make this bread into muffins, evenly distribute the batter among 8 cups of a muffin pan sprayed with nonstick spray. Cook for 35 minutes at 350 degrees, let cool, and enjoy! |
I have this one, and i have made it - it is AWESOME!
Ingredients
- Vegetable spray, as needed
- 2 tablespoons wheat bran
- 2 1/2 cups almond flour
- 1 1/2 cups sugar substitute (recommended: Splenda)
- 1 1/2 teaspoons powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 7 eggs
- 1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
- 1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
- Equipment: 9 by 5-inch loaf pan
- Serving Suggestion: homemade sugarless whipped cream
Directions
Preheat oven to 300 degrees F.
Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
- Nutritional Analysis per serving
- Calories 244
- Fat 18
- Saturated Fat 2
- Carbohydrates 12
- Fiber 4
