Canned pumpkin, Brown sugar, Cinnamon, Ginger, Nutmeg and 6 more.. Eggs, Egg yolk, Half-and-half or 2 cups eggnog, Pumpkin and 15 more.. All-purpose flour, Salt, Vegetable oil, Skim milk and 11 more.. Sweet potatoes, cooked, Butter, Sugar, Brown sugar and 10 more..
Reduced-fat cream cheese, softened, Pumpkin puree and 5 more.. Frozen puff pastry, Canned pumpkin, Light brown sugar and 5 more.. Dark brown sugar, Dark brown sugar, Cornstarch and 10 more.. Eggs, beaten, Pumpkin (not pie filling), Whipping cream and 14 more.. Whole wheat bread (1 loaf), Eggs, Milk (whole works best ) and 9 more..
Milk, Sugar, White baking chocolate, cut into chunks and 13 more..
Water, Raisins, Brown sugar, Ground cinnamon, Butter and 5 more.. I have made two different kinds of pumpkin bread this past week that have been equally good. To be honest I don’t know which one I liked better, but the one with no added fat was, to my surprise, super moist and spongy like. Have you tried to use pumpkin puree instead of fat on some of your cakes, brownies and muffins? For this pumpkin bread I used my old recipe for pumpkin spice squares I made a long time ago.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until tester comes out clean. Let pumpkin bread cool in the pan for about 10-15 minutes, remove it and let it cool completely on a wire rack. Here are the best low-fat recipes published on the internet in the month of September 2013. Thank you so much for including my Low Fat Barbecue Turkey Chili, Potato Skillet recipe in your yummy collection of low fat recipes! It’s super moist and I adapted the recipe from a Better Homes and Garden Fall edition magazine that I got. It was the first time since college that I got to see the Northern Lights just looking outside with the naked eye. I made this Low-fat pumpkin bread which is much better and healthier for your without sacrificing the flavor.
I think with some sort of crumble topping it would have been even better, however, for that part I would have probably had to use some sort of fat to make the crumble stick together.
Pumpkin is actually classify as one of the super foods, so I am glad to use it as much as I am since it is in season. Yet breakfast eaters are leaner, have lower blood pressure even further over a period of time and effort saver.
Granted you can use canned pumpkin if you like, but I am sure making your own pumpkin puree is much better. For those people counting calories, or on low-fat diets pumpkin puree is ideal for baking certain baking goods.
If you like, a crumble topping will compliment this bread very well but plain with a cup of coffee or tea is just perfect!! I have tried a couple of recipes using apple sauce as well, but I the pumpkin puree has given me better results.
I have used cloves before as well, and that gave the bread with a really good flavor, so use it if you have some on hand.
The original recipe called for oil and so I subbed unsweetened applesauce, reduced the amount of eggs, and added in some more spices. Fargo is known for light pollution, and that means you have to drive a good 10 to 15 minutes outside of town to see them. Add flour mixture and the water alternately , beating on low after each addition just until combined.
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