How to Make Pumpkin Bread
We can thank Native Americans for helping make pumpkin bread a fall classic. Native Americans commonly used pumpkins for food and pumpkin vines as a material to make woven mats, and they were the ones who introduced European settlers to pumpkin. The settlers combined Old World cooking ideas with the new ingredients they encountered in the New World, leading to a variety of new dishes, pumpkin bread among them. The only down side to pumpkin is that it can be high in calories. This reduced-fat pumpkin bread recipe uses fat-free egg substitute, skim milk and whole-wheat flour to cut fat and calories and add some fiber.
-Hi everyone, I'm Judith. Well today, we'll be baking a comforting full sweet indulgence that you don't have to feel guilty about. We're making Healthified Pumpkin Bread. So, what you will need for this is 2 cups of all-purpose flour; 1 1/2 cups of whole wheat flour; 2 cups of sugar; 2 teaspoons of baking soda; 1 teaspoon of baking powder; 1 teaspoon of salt; 1 teaspoon of ground cinnamon; 1 teaspoon of ground nutmeg; 1 teaspoon of ground allspice; 1/2 teaspoon of ground cloves; 1 can (15 oz) of pumpkin; 1 cup of fat-free (skim) milk; 3/4 cup of fat-free egg product; 1/2 cup of canola oil. We have preheated our oven to 350 degrees Fahrenheit. So, it's getting nice and hot, and we're sprayed our loaf pan, and you can use either 9 x 5 low pan. Today, we're using 9 x 11. You can use 2 if you like, but we've sprayed that with some cooking spray on the ready. So first of all, let's mix up our dry ingredients. So, in goes the flour into medium bowl, the whole wheat flour, just gonna give this a lot more fiber, our sugar goes in there too, and then all of these lovely autumn spices; the cinnamon, the nutmeg, the cloves that just gonna give this bread a beautiful flavor, so in the goes the salt and everything else. So, we will give that a mix like so just to get all those together, and these are 20% more fiber and 29% pure calories than the original recipe. So, we can feel all right when we're eating it. Not too guilty, alright, that we'll mix then. So now, let's get together our wet ingredients. So, on goes the pumpkin mix, canned pumpkin there, our egg, our milk, and our oil, and we'll give that a good stir as well. Get all those ingredients in together. And this is gonna make your kitchen smell just fabulous with all those lovely full spices. Oh and who doesn't love nice slice of pumpkin bread with a cup of tea in autumn, yum. Okay, so once that's mixed, we're then just gonna stir our flour mixture into that. So, in there goes our big spoon and we'll stir all of that together. Great, and so this is gonna batter for the bread. Give that a good stir so all the ingredients combine together, wow, [unk], alright. So, let's get our loaf pan now to the ready. We've spread them as I said with some cooking spray and we're just gonna put that that inside our pan there. Smooth that out a little. Spread that evenly into the little loaf pan, and that now is ready to go into the oven. So, 350 degrees Fahrenheit, I will put that in for an hour and 10 minutes, and the way to test if your pumpkin bread is done stick a toothpick in it after an hour and 10 minutes, and if it comes out clean, then it is done. And make sure to cool it for 10 minutes before we take the bread out. So, that's going in the oven and we'll be back. So, we've taken our pumpkin bread from out of the oven. It's was in there for an hour and 10 minutes. Check it with a toothpick, came out clean, so it's done. We let it cool for 10 minutes, then we loosen the sides of our loaf pan that it was in and to remove our loaf, and we've let it cool for an hour, at least an hour just to get it nice and cool and moist and as you can see it's beautiful. It has risen beautifully. It smells gorgeous. Now, all you need to do is slice that up, have it with a nice cup tea or cup of cocoa and you're for a nice afternoon. That's how you make Healthified Pumpkin Bread.
What You'll Need
- 2 cups Gold Medal® all-purpose flour
- 1 1/2 cups Gold Medal® whole wheat flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 15 ounce can pumpkin (not pumpkin pie mix)
- 1 cup fat-free (skim) milk
- 3/4 cup fat-free egg product
- 1/2 cup canola oil
Step By Step
Heat oven to 350 degrees F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): Decrease baking soda to 1-1/2 teaspoons.
Even though it's called bread, it's sweetness and subtle spices make it seem more like a cake. To turn it into an elegant dessert, add a dollop of reduced-fat French vanilla ice cream or fat-free whipped topping.
Per Serving: cal. (kcal) 190, Fat, total (g) 5, carb. (g) 32, fiber (g) 2, sugar (g) 18, pro. (g) 3, vit. A (IU) 2915, sodium (mg) 240, calcium (mg) 40, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet