totally craving it the past few days. I guess it's just the October thing. And then whenever I visit Kate's blog I totally think pumpkin!
I saw pumpkin ice cream at the store on Saturday. And they had the slow churned, half the fat. I bought some. I thought it might be the end of me, but I had one giant scoop Saturday evening (with the kids) and haven't touched it since. Of course, it's still in there so I won't brag too much yet. I could end up any night on the couch with the half gallon and the spoon! But I won't...because I don't really want to go back there.
Anyway. I've been craving pumpkin bread. The recipe I normally make is totally yummy, but I know it's high in points. I didn't want to go there this time. And I've tried Roni's carrot pumpkin bread that's only 2 points. But hers starts with a cake mix and I am just really going through a personal thing with processed foods. Save that for another day.
So I cruised around on all recipes for a while looking for ideas. I combined some ideas and tried to choose low fat options whenever I could. I put it through the recipe builder and it came out to 2 points per slice, 12 slices from the loaf. I did actually double all this when I did it and just used a small can of pumpkin (15 oz). And I added some dried cranberries, too. It's really orange-y and different from my other pumpkin bread. It's yummy, but definitely has a low fat texture. For me, it's totally a keeper.
Orange Pumpkin Bread
Mix and Set Aside:
1 cup flour
1 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp allspice
2 tsp cinnamon
In another bowl, beat together:
1/2 cup applesauce
3/4 cup brown sugar
1/4 cup egg substitue (eg Egg Beaters)
1 cup canned pumpkin
1 orange (quarted, then pulsed in a food processor)
Add wet ingedients to dry, mix till just combined.
Bake at 350 for 50 minutes.