You won’t believe this pumpkin bread has only 170 calories per slice. It also has good-for-you ingredients like 100% white whole wheat flour and apple cider.
Let the baking begin! Today the Recipe Redux is ushering in the holiday baking season with a recipe challenge for creative quick bread, along with packaging tips for giving.
I don’t serve many sweets at my house, but when I do, they’re straight from the oven to the table. In my opinion, homemade can never be rivaled by something store bought. Baking also has the advantage of putting you in control. I often cut back on sugar or fat, but never both in the same recipe. You probably have observed that when you buy something low in fat, the sugar is increased, and when you buy something low in sugar, the fat goes north. Geez. The idiom,
You can’t have your cake and eat it too,
sets us up to believe we can’t get two good things at the same time. So in baking, we can’t cut sugar and fat in the same recipe, right? I believed this.. well, until today. My ‘go to pumpkin bread‘ recipe gets skinny on both, sugar and fat! My only regret is I didn’t do this sooner. Oh, and btw, I also added in good for you ingredients -apple cider and 100% white whole wheat. I’m not sure what’s to love more, the taste or the rustic look of this loaf??!!
Pumpkin Bread Lite
- 1 cup apple cider
- cooking spray
- 1 cup all purpose flour
- 1 cup 100% white whole wheat flour
- 1 cup sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1/8 teaspoon ginger, ground
- 1 16 oz. can pumpkin puree
- 1/4 cup canola oil
- 2 eggs
- 1. Reduce apple cider to 1/4 cup, by boiling in a small heavy saucepan over medium high heat (about 15 to 20 minutes). Once reduced, cool before using.
- 2. Preheat oven to 350 degrees F. Coat a 9 by 5 by 3 inch loaf pan with cooking spray.
- 3. Mix dry ingredients thoroughly in a large bowl.
- 4. Beat pumpkin, oil, eggs and 1/4 cup reduced apple cider together. Add to dry ingredients just until dry ingredients are moistened. Do not overmix.
- 5. Pour batter into loaf pan.
- 6. Bake approximately 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean.
- 7. Cool on rack. Remove from pan after 10 minutes.
|Amount Per Serving||As Served|
|Calories 166kcal Calories from fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|