Low-Calorie Pumpkin Bread
Ingredients:
1 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup solid pack pumpkin puree
1/2 cup packed brown sugar
1/2 cup buttermilk
1 TB ground flax seed in 3T warm water**
2 tablespoons butter, softened
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place the ground Flax seed in the water and allow to "bloom" for 10 minutes
Sift the flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
**I had seen soaked flax seed used as a substitute for egg in other recipes but had never tried it myself. I was very pleased with the results and will definitely be using it again. These measurements are to replace 1 egg.
The Verdict:
This bread may be low in calories but definitely not in taste! It is moist and delicious. My kids all love it! I doubled the recipe to make 2 loaves since I knew 1 wouldn't last. The second loaf is already almost gone and was the first thing they asked for as a snack after school. Keira has already asked when we can make some more. Enjoy!
Sounds delicious! It's good to hear how that substitution of flax for egg works out.
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