I think we all have great pumpkin bread recipes. It's so easy to make and so perfect for the season. Pumpkin mixed with cinnamon and spices and baked into a pie or bread is on the top of my list of favorite things in this world.
Which leads to the biggest problem I end up having with it: I could easily sit down and eat a half a loaf of a good pumpkin bread. Then, I could see myself taking a break for an hour and coming back to eat the other half.
I'm speaking from experience.
So my goal here was to play around with a recipe to make it so I could still wolf it down like a glutton but not feel so guilty about it.
Because I honestly believe that even though moderation is a wonderful thing in life, some things are meant to be exceptions.
Chocolate is one.
And a bread that I wait all year to make is the other.
So after tweaking some ingredients and getting rid of others altogether, this is what resulted. It's probably not as sweet as my favorite pumpkin bread (that can easily be fixed by adding more sugar which I don't want to do), but it was the perfect pumpkin texture and really quite good (especially the second day)!
The ribbon of cream cheese is a tasty addition. There are about 46 calories per slice.
Pumpkin and Cream Bread
Yield: 2 loaves (14 slices each)
Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
One serving (2 slices) = about 100 calories
Confession: I ate this entire loaf by myself, for real. Rich asked me "How is that pumpkin bread you made?" I lied and said, "It is ok, you wouldn't really like it." The truth was I had already finished it and didn't want him to know. I really do love pumpkin!
Posts
70 comments:
Ohmigosh, that looks AWESOME!! Are you serious, only 40 plus calories a piece??? YOu are my hero! :)
I can't wait to make this!!! And, I love how you discouraged Rich from eating it........classic.
Huge Pumpkin Bread fan. Thanks for the low cal alternative. I think I will make this today!
I love pumpkin! and this recipe sounds yummy! I will definitely try it out.
Mmmmnn! Love the cream cheese ribbon!
This look so good, can't wait to try it.
Thanks for this wonderful treat. Great job on picking the right and best ingredients in creating this pumpkin pie masterpiece. 40 cal a piece is monumental! Less calories, more fun!
Made this tonight but only one loaf because I would eat both if they were here. I used fat free cream cheese and cut into 14 slices and according to my calculations, it's more like 62 calories per slice. Totally worth each calorie though!
Is pureed pumpkin the same as canned? Just wondering!
What could be used instead of the Stevia, agave? More granulated sugar? Thanks so much! I hate to make a trip to the store just for the stevia.
That's totally wonderful. Thanks for sharing. I reallllly want to try it!
Is canned pumpkin the same as pureed pumpkin? Going to make it this weekend - thanks!
I made this but it was really dense. Any thoughts on what I may have done wrong?
Looks crazy good! I worked the points in to Weight Watchers and it's 2 points plus per slice. Not a bad treat!
Made this last night and I found it needed closer to 55 min in the oven and even after that it was still a bit thick. It got better as it cooled though so try to wait until eating it!
I doubled the recipe and made 2 loafs. I took one to work the next day and it didn't last long! Everyone loved it!
I used all granulated sugar instead of the stevia and it turned out yummy. Thanks for the recipe!
How are you coming up with the 46 calories? My calculations put it around 100 calories per slice...just curious!
Thanks for the great recipe! I made it... but mine turned out pretty dense too. And about half as thick as yours. Any ideas of what went wrong? :/ Still tastes pretty good though!!
Whoa...this looks too good for words!I make pumpkin bread, but you're right..it's so calorie dense that I barely eat it. This will definitely go on my list of things to try this year. Thanks!
I made this as 1 loaf and used splenda for the sugar and splenda brown sugar for the stevia. I also used pumpkin pie spice (1 teaspoon) instead of cinnamon & nutmeg. My calculations came to close to 1600 calories for the loaf. I thought trying to make this 2 loaves, I had a hard time splitting the batter into 4and covering the bottom of the pans. It's perfect!! Thanks!!
I have got to try this!!
What do you all do with the leftover egg yolks? This is a very tempting recipe but for the egg yolks that would go to waste here...
any idea about how many grams of fat, carbs etc? I'm trying to figure out weight watchers points. Thanks!
I don't know how you calculated the calories for this, but using nutritiondata.self.com to analyze this recipe, it came out to 1210 calories per loaf of bread (making two loafs from the recipe listed below), not 644 as you suggest.
For those who are interested, if you slice this into 14 slices it will have:
86 cal; 2g fat; 118mg sodium, 14g carbs, 1g fiber, 7g sugar, 3g protein.
Does anyone know how many 'points' you think this would be for weight watchers?? I don't count calories but it can't be too terrible if it's only 46 calories per piece... If anyone has an idea let me know! thanks! :)
I just did the WW points on-line it would 3 if it is in 14 slices.
Do you think these would work as muffins? They look tasty but I might just an entire loaf by myself.
Like Anonymous, I used a calorie counter for the ingredients and came up with 82 calories per slice for this recipe. (That's still great, though!)
When I took out the cream cheese ribbon, I came up with about 50 calories per slice. So maybe those ingredients were left off the calculation the first time through.
At any rate, thanks for the recipe. It looks delicious. Found it on Pinterest. :)
I made this bread tonight. Wonderful, but my calculations on the calorie count do not come out to 46 calories, more like 76! It is very yummy but I'm glad I figured the calories before I ate the whole loaf at 1067 calories! Still worth making this recipe multiple times!!!
I hope you really don't believe that the entire loaf of this is 500 calories! The all purpose flour alone is nearly 500. After you add the whole wheat flour too, you're close to 1000 calories. When I plugged the recipe into a calorie counter, it came up to over 2000 calories. Careful what you believe!!!
So many have done the recalculation on the calorie count of this loaf and come up with a higher amount. I originally based this recipe from a cookbook that had each slice (with 14 servings) around 55 cals. I made changes like taking out the sugar and adding applesauce that lowered the cals even more. However, maybe I should've done my own math and not relied on the cookbook! I'll recalculate the cals later and post them.
However, even with a bit of a higher count per slice, this bread is a wonderful lower calorie option that still tastes good. I love it!
I think your recipe needs a longer cooking time and a bit more flour. The current ratios and timing result in a very interesting souffle-like item rather than a traditional quickbread. Also, as you and others have noted, the calories are more like 160 per 2 slices.
But it's an amazingly delicious idea, and with a pinch of tweaking it really works!
I upped the all-purpose to 1 1/2 cups, the whole wheat to 1 cup, doubled the soda, added 1/2 tsp salt, used only 1/4 cup brown sugar, 3/4 cup splenda, doubled the cinnamon, and added a pinch of cloves. For the filling, I substituted 6 oz fat-free for the low-fat cream cheese, left out the 1 T flour, and used 1/4 cup of splenda instead of sugar. My way comes out super pretty and still has only 71 cals per slice. Another option for fixing the density issues would be to beat all those egg whites separately and fold in the rest of the batter, but it might have problems with the weight of the filling (haven't experimented with that idea yet).
Anywho, congrats on making the rounds on pinterest, Tanya! Best of luck with your blogging and baking endeavors!! :)
I made this tonight and it made a sort of pumpkin pudding rather than a quick bread. It barely rose and even with an additional 15 minutes of cooking it did not become dry. It's delicious, though! Any one have any tips to make it behave like a cake?
I ran the ingredients through the recipe calculator on spark recipes and found it is 60 calories a slice and 840 a loaf. Still good but not to the point you should eat an entire loaf:)
I have had a similar dessert but it was in a role. I wonder if the recipe can be tweaked to make the cream cheese filling more of an icing that is added after the cake portion is cooked. Do you think if it is baked on a cookie sheet that has parchment paper on it I could roll it?
Yes the calorie counts are definitely off. 1 C of flour has about 400 calories alone. LOL The sugar has 577. I didn't even check the whole wheat flour, pumpkin, or AppleSauce.
I'm confused by this step:
Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
seems like the intent is half the batter on the bottom, the the filling, then the other half...is that right???
I also have a LOVE for pumpkin bread, and I am beyond thrilled to have an opportunity to try it out low cal! :) Thanks for sharing the recipe!
Has anyone made this gluten free? i am curious of the flour blend to use to make it gluten free.
Anyone know the weight watchers plus point value....it looks so good
I plugged the entire thing into Weight Watchers, and made each serving 1/7 of a loaf (assuming it makes 2 loaves) which is a truer estimation of a serving for me. lol, and the point value is only 4. If you make each serving 1/14 of a loaf (as stated in the recipe), the point value is only 2.
I'll definitely be trying this one!
I put this recipe in the Weight Watcher Recipe Builder and if in fact it's 2 loaves of 14 slices each then each slice would be 2 points each. (I did have to use Stevia Raw Baking instead of Cup for Cup in that software but I'll assume it will be close). So not bad, I could never get 14 slices out of a loaf pan though, so I'll probably make it and re-evaluate my servings/points once I cut it.
Btw your calorie count is WAY off the loaf itself without the cream cheese stuff is like 800 calories i
Help! I made this recipe per your instructions and barely had enough for 2 loaves. You did instruct to grease 2 pans--so this recipe is intended for 2 loaves right? Thanks!
OK! Looks so good that I think I could eat the whole thing too. Now, I need to figure the Weight Watchers Points Plus!!!!
I made this today and while it was very tasty, the whole loaf was over 1000 calories (I halved the recipe and only made one loaf). I cut it into 8 slices (easier for me to divide up evenly) and it was about 136 calories per slice. 500 calories for the whole loaf seemed too good to be true, but it's still better than higher calorie options out there.
@Elena - I think I remember reading in the old edition of Joy of Cooking that any quick bread recipes could be made in muffin tins. I would say just keep an eye on them.
I just did your recipe on the Weight Watchers recipe calculator (hope you don't mind) and it's ONLY 5 points per serving based on 14 slices per loaf...that GREAT!!! Definitely going to use this recipe...I'm always on WW
I found this on pinterest and knew I HAD to make it! Only problem is, I'm not into flour, so I played with it.
@Tania and anyone else who is GF, I came out with a grain-free/gluten-free/low carb version of the recipe. It's in the oven now and I'm DYING for it to come out!! It's higher in calories (160 per slice), but very very low in carbs (4 g. net carbs) and high in protein.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1992616&ff=1
I made this. Last night. It does not have 500 calories. I used extra Splenda and regular white flour instead of wheat. Also I used regular apple sauce and fat free cream cheese. I divided into 2 pans. I cut 4 large slices in each loaf and put the calories into receipt builder for weight watchers. I came out with 7 pts per large slice 13 for 2 and 26 for the whole loaf. Very good I ate 2 large slices and froze the rest for later
SHUT UP!!!!!!!!! NO WAY!!!! GOTTA TRY!
85 calories per slice. 2374 for the entire thing ;) looks like you had a lot of calories in one sitting! :P
I LOVEE this bread!! It is so flavorful and only 50ish calories?? Even better!
I will most definitely make this again and must share!
Oh my gosh. We do the same thing! You must be my other twin!!! I am SO EXCITED to try this recipe now!@!
If you substitute even one of the eggs for flax seed meal (mixed with water) you could cut out a few more calories. I like using agave syrup in baked things instead of the granulated Stevia, only because it helps keep it moist. I'm not sure what the calorie exchange for that is, though. Since I am gluten-free, I'll likely use a mix of coconut, almond and sorghum flours. This looks like a FAN-FREAKING-TASTIC recipe and I can't wait to try it!!
I made this into a pumpkin roll and used the cream cheese after in between it turned out totally awesome!
I beat the egg whites until stiff then folded them in and put it in a jelly roll size pan. Baked it for 18 min cooled and added filling then rolled it.
for the person who was confused by this: "Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter."
Divide half of the batter ( take half of the batter you made) and divide it between two loaf pans (so that would be a quarter of the batter in each pan) then put half the filling in one and half the filling in the other, then divide the other half of the batter between the two loaf pans again. This is meant to make two loaves. I made it and it was great, made it just as the recipe instructed and looked just like the picture, was done perfect. I think that people's oven's vary so you may have to do something different. Also wait for it to cool before slicing, if you can.
I use the spark people nutrition calculator, and nutritional info is different, but I run every recipe thru that and use that rather than rely on other info. It's still good nutrition-wise.
Is there anything to substitute for the applesauce,besides going back to the oil? I am allergic to apples and can't think of a good substitute. :)
Sunday Baker, I love you!! I am very health-conscious but I could not live without chocolatey baked goods. Thanks for helping me get the best of both worlds! :D
You can often substitute yogurt for applesauce. It's worth a try!
I just came across your page tonight via Pinerest, and I am hooked! You have delicious recipes that look easy, and healthy. Thanks for your posts! I will check back soon!
I would agree with the comment that it had an interesting souffle like texture...and not in a good way. I wanted so much to like this because I LOVE pumpkin break/cake/pie but honestly the consistency was NOT pleasant (and neither was the cream cheese with the egg whites...). I followed the recipe to a "T". Maybe I just like sweeter/more cakey flavors/textures. Thanks for the new idea though!
i just made this, i followed the recipe exactly and mine didn't turn out like your at all, it's kind of gummy and not cake like texture, the flavors are good, but this is more like a pumpkin bread pudding, then a cake...what did i do wrong?
I only read about half of these comments, but...I am wheat-intolerant so I took the feedback of some of the other comments and also adjusted to utilize gluten-free flour:
- Use 2.5 cups brown rice flour mix & 1.5tsp xantham gum instead of white/wheat flours.
- Used 3 eggs in batter instead of egg + whites & one egg in filling instead of whites...if looking to be healthier without tossing the yolks, you could probably sub flax meal instead of 1 or 2 eggs in the batter as well without much impact
- Add 1/2tsp salt & 1tsp pumpkin pie spice and a couple dashes of cloves (I like my pumpkin pie "spicy")
- Used 1/4c greek yogurt & 1/2tsp powdered stevia extract instead of the 1/2 c. stevia 1for1 (I will probably do away with the white sugar all together next time...you should be able to just increase the apple sauce by 1/4 as well but I always feel like the yogurt makes things creamier).
- Use just powdered stevia extract instead of the sugar in the filling part
- I baked using 4 small loaf pans and 40minutes was perfect
They came out like a sort of "creamy" quick bread. Very good!
Though not actually only 500 calories per loaf (see comments on the site) this is very delicious. I added 1/2 tsp more baking soda and 1/4 cup more flour. I didn't realize it makes 2 loafs and I only have one loaf pan so I made 7 muffins that I baked for about 23 minutes. I liked it better as muffins! The texture is nice, just slightly more springy than regular. The filling is tasty. I used fat free cream cheese and 1/2 Stevia in the cream cheese layer as well. I didn't end up using all the filling, but even a dollup in the middle of the muffin is a nice addition. Listening to the comments I baked it an extra 5 minutes but it was too long, I should have checked it on time. YUM! It does not taste like sugar substitute at all. I love that it has whole wheat flour, few egg yolks, great pumpkin flavor and is a sweet treat without butter! Definitely a new favorite.
I think I just fell in love w/ your blog at first glance.
Lesley
http://byporchlight.blogspot.com
You might want to let people know that, according to your recipe, this entire loaf has nearly 2,200 calories and to get 40 calories per slice, they'd be looking at 55 slices per loaf... 1/6" wide each. Whereas the slice in your picture appears to be around 1/2".
This is far from low cal.
Hi all. Mine also ended up quite dense and not overly bread like. I still enjoyed it, but am hesitant to try it again until I figure out where I went wrong. I followed the recipe step by step aside from cooking it for an extra 15 minutes or so as it just didn't seem done. Could it have been undercooked still? I see others have had similar experiences. Can anyone shed some light as to what could have gone wrong? Thanks
I got this recipe on pinterest. I calculated about 2000 cals for whole recipe, so about 1000 per loaf. Making it right now. Can't wait to try!!
OMG I am a pumpkin addict... this looks amazing!
Post a Comment