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Cathy’s Pumpkin Bread

December 29, 2010

This modified recipe for pumpkin bread will help you watch the calories but still have great taste. The video contains good advice on how to make this happen as we wind down from all of the hefty holiday meals and start to plan ways to watch our weight in the new year.

Cathy’s Pumpkin Bread

  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¾ cup canola oil
  • ¼ cup + 2 Tbsps Lighter Bake (fat replacement by Sunsweet)
  • 1 ¾ cup sugar
  • 2 eggs (preferably omega 3 fortified)
  • ½ cup egg substitute
  • 2 ¼ cups canned pumpkin
  • ¾ cup raisins

Preheat oven to 350 degrees. Sift dry ingredients several times together. In separate bowl, combine sugar, Lighter Bake, and oil and mix well. Mix dry ingredients into oil-sugar mixture. Add eggs, pumpkin and raisins. Pour into greased loaf pans; bake at 350 degrees for 55 minutes or until cake tester inserted in center of loaves comes out clean. Makes two loaves.