Tuesday, October 12, 2010
Day 3 Carrie's Healthy Harvest Pumpkin Bread
I love Pumpkin bread. It doesn't even really matter what recipe I use, even mixes taste great. Last fall I noticed the back of a box of pumpkin bread mix that said "To make pumpkin cake instead of bread, add a tablespoon of water and cook in a cake pan." Ha! No wonder everyone loves pumpkin bread, it is basically cake in the form of bread and without the frosting. So what sounds pretty healthy, in reality is not.
So I have created a pumpkin bread that is still delicious and moist but not as fattening and sugary as most pumpkin breads. It also has 4 different fruits/veggies in it! It makes a great snack for kids and adults. It does still use sugar and oil but I basically cut it in half and replaced it with applesauce.
This recipe is a double recipe so basically each loaf has 1/4 cup of oil and 1 cup of sugar. That might still seem like a lot of sugar but it has been cut down and I feel any less and it just wouldn't taste very good. I also use some whole eggs and some egg whites to lower the calories and cholesterol. Of course you are welcome to play around with it, taking out more sugar and adding more applesauce. But I feel the way it is keeps it tasting really good. (I like to enjoy my food, not have it taste like cardboard!) I was also thinking of adding shredded zucchini next time. The golden raisins add a great sweetness but you could also try dried cranberries or any other dried fruit.
Carrie's Healthy Harvest Pumpkin Bread
•3 1/2 cups all-purpose flour
•2 teaspoons baking soda
•1 teaspoon baking powder
•3 teaspoons pumpkin pie spice* (if you don't have this see substitute below)
•1 teaspoon salt
•2 cups white sugar
•1/2 cup vegetable oil
•1/2 cup unsweetened applesauce
•1 cups grated carrot
•4 egg whites
•1 15 ounce pumpkin puree
•1/2 cup water
•1 cup golden raisins
•1 cup pecans or walnut
•3 Tablespoons Pampered Chef Sweet Cinnamon Sprinkle* see sub below
Substitute for pumpkin pie spice: 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves
Substitute for sweet cinnamon sprinkle. 2 tablespoons white sugar, 1 teaspoon cinnamon (this is not any where near as good as the sweet cinnamon sprinkle which is almost like a crumb topping but it will still add great flavor to your bread.
Preheat oven to 350 degrees F (175 degrees C).
I highly recommend baking your bread in Pampered Chef stone bread pans. You will not have to grease them and the bread will cook evenly and perfectly! BUT if you do not have these, grease two 9x5 inch loaf pans.
Stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, applesauce, eggs, carrot and pumpkin.
By hand, stir in flour mixture alternately with water JUST UNTIL MOISTENED.
Add nuts and dried fruit. Do not overmix.
Divide batter evenly between the prepared pans.
Sprinkle with Sweet Cinnamon Sprinkle
Bake in the preheated oven for 60 to 70 minutes, or until a knife or toothpick inserted into the center comes out clean. If you are using mini loaf pans it will take about 45 minutes.