Makeover Holiday Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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To reduce the fat and calories in this made over recipe, eliminate an egg, used half the amount of oil and just a third of the nuts called for in the original recipe. The sugar is also reduced by nearly 1 cup by using a combination of white and brown sugar to retain the sweetness of the original bread. Ingredients:
2 cups all-purpose flour |
1 1/2 cups sugar |
4 teaspoons sugar |
1 cup whole wheat flour |
1/2 cup brown sugar, packed |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
2 eggs |
1 (15 ounce) can solid-pack pumpkin |
1/2 cup canola oil |
1/2 cup water |
1 teaspoon vanilla extract |
1/2 cup pecans, chopped |
Directions:
1. In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans.
2. Spoon into two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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