I have gotten many requests from friends for this recipe so I thought I would post it. It is a different take on traditional pumpkin bread. Being my husband is diabetic I have taken to making many of my husbands favorite recipes healthier. Mostly what I have done is substitute white flour for wheat giving it more of a nutty flavor & adding fiber. I also substitute regular sugar for a Splenda/sugar mixture.
A Healthier Pumpkin Bread
Sift Together
1 3/4 whole wheat flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 TBP pumpkin pie spice
Cream together
1 c. Splenda
1/3 c. sugar
1/3 c. butter flavor crisco
2 eggs (large)
1 c. pumpkin
1/3 c. milk (I use almond milk unsweetened)
1 TBS vanilla
Add
1 c. raisins mix in at the end
Put in two greased bread pans (optional sprinkle with brown sugar op top) and bake at 350 for 1 hour.
Posted by Gingerheaddad on March 1, 2012 at 11:05 am
I love recipes using pumpkin but I have never used splenda for baking. Does it change the taste?
Posted by danidawn on March 1, 2012 at 11:25 pm
As long as you use 2/3 splenda to 1/3 sugar you should not taste it. I use 3/4 slenda to 1/4 sugar & think it’s fine. Play with the ratios & see what works for you, but don’t be afraid to experiment. That’s how I come up with my recipes. I take normal recipes & alter them.
You can also use apple sauce in place of oil in most recipes (well for baking anyway). Hope that helps.
Posted by Gingerheaddad on March 3, 2012 at 4:53 am
Thanks for the suggestions. I usually don’t experiment with baking recipes, but I do play a lot with cooking. We don’t worry much about sugar, but the oil substitution is something I would do. Also, my sister is celiac, so a gluten-free pumpkin loaf would be cool to find.