Wednesday, November 23, 2011

Missing Fall-Not Fat Pumpkin Bread

Here is a deliciously healthy pumpkin bread recipe that is more like a true bread rather than the cake-like version that is served in coffee shops. The 1/2 cup of whole wheat flour gives it some substance, while the 1/2 cup of Splenda replaces half of the sugar, and the extra pumpkin eliminates the need for lots of oil. Though I don't recommend using all whole wheat flour, go all out and use all Splenda, more pumpkin to replace the 1/8 cup of oil, and all egg whites if you want; but this combination is a good one. It remains moist and flavorful--try for yourself! After many attempts at creating the perfect healthy pumpkin bread, I have come up with a recipe I will use year after year.


1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup white sugar
1/2 cup Splenda
1 tsp baking soda
1 15ounce can of pumpkin puree
1/8 cup olive oil
1 egg, 2 egg whites, beaten
1/4 cup apple cider
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup golden raisins
1/4 cup chopped pecans


1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl mix together flour, salt, sugar, Splenda, baking soda, and spices until well blended.

2. In a large bowl, combine pumpkin, oil, eggs, and apple cider. Add dry ingredients into this mixture, and stir until combined and completely moistened but do not over mix. It needs to stay spongy.
3. Carefully fold in raisins and nuts.

4. Pour into greased loaf pan--even if it is non-stick you need to oil it. Bake 50-60 minutes or until toothpick comes out clean. Once finished, let cool for up to an hour before removing from pan. Enjoy at your holiday event!

This bread is best stored in the refrigerator.