Makeover Pumpkin Spice Bread
I made this recipe right before Thanksgiving and OMGoodness, it was damn awesome. It was so good and moist that I have since made it again AND I am making it for all of the kids’ teachers as holiday gifts. It even freezes well. You don’t need to slather butter on it at all, just bake and serve. The best part, it’s considered a “light” recipe. Although, if you eat the whole loaf in one sitting, then I guess it wouldn’t be so “light”. You’ll have to pace yourself on this one.
Ingredients:
2 1/4 cups sugar
2 cups all-purpose flour
1 1/3 cups cake flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 eggs
1 can (15 oz) solid-pack pumpkin
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil
1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, aplesauce and oil. Stir into dry ingredients just until moistened.
2. Transfer to two 9in x 5in x 3in loaf pans coated with cooking spray. Bake at 350 for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out with moist crumbles. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts: (16 slices per loaf) 1 slice equals 143 calories, 3 g fat, 27 g carbohydrates, 1 g fiber, 3 g protein.
