Tuesday, October 26, 2010

Low Fat/Low Sugar Pumpkin Bread

Low Fat/Low Sugar Pumpkin Bread

Getting through the holiday season without going up a pant size can be challenging and we're not suggesting this recipe will stop the spread. But having this healthy treat around can lessen the damage. At a time when the house may be filled with chocolates and fattening pastries, a slice of this tasty sweet bread and a cup of tea can substitute...at least some of the time.

Yes, we like to indulge at the holidays and our Thanksgiving celebration will feature far more butter than ever enters our home the rest of the year. Leftovers and offerings from guests will mean the entire, long weekend will be a calorie fest. But in the days and weeks between the actual fall/winter holidays, we wisely keep this recipe handy.

Low Fat/Low Sugar Pumpkin Bread
There's no actual reason why this dessert should be seasonal. Canned pumpkin puree is available year-round and is quite healthy. Why then do we only develop a taste for these flavors in the fall? Ah, well...that's a larger question to ponder.  In the meantime, here's the easy recipe.

1 Cup pumpkin puree
1 Egg
1 Apple, peeled and diced
3/4 Cup all-purpose flour
3/4 Cup whole wheat flour
1/4 Cup sugar plus 1 tablespoon
3/4 Cup Splenda
1/2 Cup low-fat buttermilk
4 Tablespoons light butter
1 Tablespoon vanilla
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon baking powder

Combine all the dry ingredients. In a separate bowl, combine the wet ingredients and whisk together. Add the wet ingredients to the dry and combine. Add the pumpkin puree and diced apple and mix until combined. Pour the mixture into a loaf pan and sprinkle with the tablespoon of sugar.

Bake in a pre-heated 350 degree oven for 1 hour. Allow to cool and slice. Makes 8 servings.

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