9/28/11

Pumpkin & Cream Bread (low calorie)

Note to Pinterest readers: It has been brought to my attention that this calorie count is wrong. I put in the calorie content that was listed in the cookbook I got the recipe from, and then subtracted the calories that I saved by adding lower calorie ingredients. I assumed the recipe book was right, but it wasn't.

This pumpkin bread is still a nice, low fat option that I love. The recipes makes 2 loaves, so you have to remember that when adding up the calories. I came up with 1,119.25 calories per loaf, which cut into 14 small slices, as the recipe book sets for serving size, is 79 calories a slice. My size slice would be more like 160 calories. Still pretty damn good if you ask me!





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 79 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
 
METHOD:
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.






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!

106 comments:

debio said...

Ohmigosh, that looks AWESOME!! Are you serious, only 40 plus calories a piece??? YOu are my hero! :)

One of Nettie's Girls said...

I can't wait to make this!!! And, I love how you discouraged Rich from eating it........classic.

Valerie Strohl said...

Huge Pumpkin Bread fan. Thanks for the low cal alternative. I think I will make this today!

Amy said...

I love pumpkin! and this recipe sounds yummy! I will definitely try it out.

Jersey Girl Cooks said...

Mmmmnn! Love the cream cheese ribbon!

Cindy B. said...

This look so good, can't wait to try it.

Karen | Divine Dinner Party said...

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!

katlover said...

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!

Molly @ A New Nest said...

Is pureed pumpkin the same as canned? Just wondering!

Unknown said...

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.

Corrie Anne said...

That's totally wonderful. Thanks for sharing. I reallllly want to try it!

Sara said...

Is canned pumpkin the same as pureed pumpkin? Going to make it this weekend - thanks!

adrianat104 said...

I made this but it was really dense. Any thoughts on what I may have done wrong?

Kara & Karl said...

Looks crazy good! I worked the points in to Weight Watchers and it's 2 points plus per slice. Not a bad treat!

Kelly said...

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!

Anonymous said...

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!

Anonymous said...

How are you coming up with the 46 calories? My calculations put it around 100 calories per slice...just curious!

The Toasted Coconut said...

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!!

Kenlie said...

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!

Ranee said...

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!!

4you-withlove said...

I have got to try this!!

Karyn said...

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...

Katie @ Katie Talks About... said...

any idea about how many grams of fat, carbs etc? I'm trying to figure out weight watchers points. Thanks!

Anonymous said...

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.

ChristineSto90 said...

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! :)

Anonymous said...

I just did the WW points on-line it would 3 if it is in 14 slices.

♥ Elena said...

Do you think these would work as muffins? They look tasty but I might just an entire loaf by myself.

Emily Suess said...

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. :)

TracyM said...

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!!!

Anonymous said...

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!!!

Tanya said...

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!

Anonymous said...

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!! :)

Anonymous said...

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?

amy.oneal said...

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:)

Anonymous said...

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?

Melissa Booth said...

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.

Angela Koke said...

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???

FitnessBender said...

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!

Tania said...

Has anyone made this gluten free? i am curious of the flour blend to use to make it gluten free.

Anonymous said...

Anyone know the weight watchers plus point value....it looks so good

Anonymous said...

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!

balletcostumemom said...

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.

Anonymous said...

Btw your calorie count is WAY off the loaf itself without the cream cheese stuff is like 800 calories i

Andrea said...

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!

Sara Kovach said...

OK! Looks so good that I think I could eat the whole thing too. Now, I need to figure the Weight Watchers Points Plus!!!!

Cortni said...

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.

C said...

@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.

Lori C. said...

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

Madeleine said...

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

Anonymous said...

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

Anonymous said...

SHUT UP!!!!!!!!! NO WAY!!!! GOTTA TRY!

Anonymous said...

85 calories per slice. 2374 for the entire thing ;) looks like you had a lot of calories in one sitting! :P

Ooh.la.la. said...

I LOVEE this bread!! It is so flavorful and only 50ish calories?? Even better!

I will most definitely make this again and must share!

Scarlett said...

Oh my gosh. We do the same thing! You must be my other twin!!! I am SO EXCITED to try this recipe now!@!

dolceardor said...

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!!

mrs. fix it said...

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.

Anonymous said...

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.

Anonymous said...

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. :)

HouseofRoseMadeleine said...

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

Nicole said...

You can often substitute yogurt for applesauce. It's worth a try!

Jana Sohm said...

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!

Anonymous said...

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!

Anonymous said...

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?

Tracey Sue said...

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!

Anonymous said...

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.

Lesley said...

I think I just fell in love w/ your blog at first glance.

Lesley
http://byporchlight.blogspot.com

epaka said...

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.

Melanie said...

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

Anonymous said...

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!!

Bev P said...

OMG I am a pumpkin addict... this looks amazing!

blondexambition said...

1 cup of flour alone comes out to approximately 400 calories, so there's no way that a whole loaf could be only 700 calories each...

Melody Johnson said...

I seriously love your approach to bread (and cake) eating. So me. And so funny. What a great read.

Anonymous said...

Does anyone have all of he nutritional information for this? I made this and it is simply fabulous!

Ink Rust and Sawdust said...

I made your recipe into cream filled and cream topped muffins. I hope you don't mind that I posted it. You are a genius. So yummy!

http://deliciouschoices.blogspot.com/2012/07/pumpkin-and-cream-muffins.html

johnnalexi said...

so i love pumpkin and cream cheese anything but i am allergic to cinnamon, is there anything else to use besides that? or can i just delete it out of the recipe and be ok?

Helen S. said...

I think I will enjoy this recipe. I will try it out and if I like it I will make this for the Thanksgiving dessert. I am a Weight Watcher and will go to my E-tools to plug in this recipe to get the point value. I think this will come in pretty low. Thank you so much!

Barbara Lyda said...

Looks so good, prepared as directed then saw that I forgot the soda! So I re mixed it all together and baked it anyway. In the oven now, keep your fingers crossed!

Jamie401 said...

Can you freeze these?

Anonymous said...

Just to clarify, you need to divide the batter into 4, 1/4 in the bottom of each loaf pan, then 1/4 on the top of the filling, right? I'm a newbie baker thinking of making these (because they sound delicious), but was very confused at that point in your recipe.

Anonymous said...

Okay, yes everyone - we get it - the calorie count was off. Can we please move on now and start addressing the actual recipe questions that have come up?

Ann, RN said...

I made mini-muffins to take on vacation. They stick to the paper quite a bit (probably due to the lack of oil). Any tips for next time?

Anonymous said...

Please please what is the sugar total if not going to use stevia I don't care about the calories( I do but , well you get it)

Mountain Mama said...

I am thinking that since the Stevia is Cup for Cup, that it would just be a full cup of sugar if you don't care about using the stevia. I myself am going to make it right now and not use Stevia. Im pregnant and I want my calories! Im still not gaining weight and Im almost 6 mths pregnant! Ill let you know if it turns out awful or awesome!

KH said...

I made this even lower calorie by subbing all the sugar in the cream cheese filling with splenda and by substituting homemade greek yogurt for the cream cheese. It was still fantastic! I also doubled the spices, since it had a somewhat apple-y taste and that helped a lot.

Chelsea said...

This sounds delicious! I cant wait to try it!

Ruthanne said...

would this still work without the cream filling?

Anonymous said...

Someone put that its 2 points a slice!

Anonymous said...

this didn't work for me either. we certainly will eat it all. it is delicious, but just more like bread pudding. i'll mak it again cause my 5 yr old LOVES it.

dodeemomof5 said...

What is your elevation? You may need less flour.

Patter Cross said...

This looks wonderful. Can you post all of the nutrition information so Weight Watcher points could be figured? Thanks!

Alexis Williams said...

Is the loaf you have in the picture considered two because of the size or did it still make another pan plus the one in the pictures?? It looks great

Jodi said...

this is heaven! you should sell this. i buy a loaf from you

Anonymous said...

Pretty sure she was making two loaves, so yes you are right.

suman@musky said...

Hi, it looks delicious and too yummy. I want to try it out but I've a problem. My mom is a pure vegan so she won't eat eggs. What can I replace eggs with? Can I use bananas as I checked on Pinterest for eggs?

Tobechi Daniel said...

This looks mouth-watering and literally too!Love it.
www.tobechistyle.com

Guera SiKi said...

I'm so bummed… I made this almost exactly. Except i used regular sugar and regular cream cheese. My bread turned out flat and dense, instead of fluffy like the picture. Any suggestions as to what I could do differently next time?!

Anonymous said...

Dear god...I just made this...I truly hope this is what heaven is like!

KDub said...

Just like another post above, I followed the recipe exactly and it came out flat. The cream cheese mixture wasn't smooth enough to spread (I'd recommend letting it reach room temp before mixing) and it came out flat and dense.

Anonymous said...

Could you please post the original recipe?

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Gourmet Getaways said...

I love the look of this pumpkin loaf, I have never made one before so I will have to try!

kyooty said...

This looks yummy. Found this on Pinterest. Added the new amended calorie count to my pin. Thanks!!! :)

GiB said...

If you substitute a 0 calorie sweetener baking blend for the sugar in the recipe the loaf does come down to around 550 calories for the whole loaf! Pyure is my 0 calorie bakeable blend of choice.

Anonymous said...

One cup splenda?? Or other granulated measure cup for cup.

Sherry said...

This is baking now! I beat the egg whites until they formed peaks and then gently folded it into the pumpkin mixture. It is rising nicely. Thanks for the recipe!

Anonymous said...

use it for eggs benedict hollandaise sauce! :)