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Ann - I did not sub anything like the eggs or sugar, but I am sure you could.
A couple of slices of this would be so good right now. Did you sub any of the ingredients like the sugar. I would think half sugar and half Splenda might work.
Ann in San Diego
This is not a HE recipe, but I just had to share...the bread is wonderful. Coleen
Pumpkin Bread Recipe
When you make this pumpkin bread recipe, your house will smell delicious. It's the combination of spices -- cinnamon, nutmeg, cloves and mace. Serve this pumpkin bread for breakfast, tea, an afternoon snack or dessert. It's also great slathered with cream cheese for lunch.
Prep Time: 15 minutes
Cook Time: 1 hour
1-1/2 cups all-purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. mace ( just use 2 tsp. pumpkin pie spice for all of the spices)
1 cup canned pumpkin puree (not pumpkin pie mix)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup low-fat non-fat buttermilk
2 large eggs
1/4 cup canola oil
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
In a large bowl, beat pumpkin puree, sugar, brown sugar, buttermilk, eggs and oil together until smooth.
Stir in flour mixture until just combined. Do not over mix.
Fold in nuts, if using.
Bake 50-60 minutes until a knife inserted in the center comes out clean. Invert and cool.