Tuesday, December 30, 2008

Sophie's Perfectly Festive Pumpkin Bread

Curb Your Cravings
Daily Tip for Tuesday, December 30, 2008

Sophie's Perfectly Festive Pumpkin Bread

Thanksgiving may have come and gone, but we haven't come close to getting our fill of pumpkiny goodness. And with EatStrong nutritionist Sophie Pachella's low-cal pumpkin bread, we've found ourselves in the middle of a less-is-more dream. Try it. You'll see.
  • 2 tablespoons canola oil
  • 1/2 cup applesauce
  • 1 (8 ounce) package low-fat cream cheese, softened
  • 1 cup Splenda Sugar Blend
  • 1 (4 ounce) carton egg replacement
  • 1 cup pumpkin puree (not pie filling!)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups 100 percent whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon or nutmeg (optional)
  • 1/4 cup chopped walnuts (optional)
Mix the oil, applesauce and cream cheese together in a blender. Gradually add the Splenda and continue blending until light and fluffy. Add egg replacement, pumpkin puree and vanilla. Transfer to a bowl. Add flour, baking powder, baking soda and cinnamon/nutmeg. Mix until batter is just moist. Sprinkle walnuts on top (if using). Pour batter into loaf pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted knife comes out clean.

Nutrition Info (serves 10 servings)
Per serving:
  • Calories: 166
  • Fat: 3.6g
  • Carbs: 26.8g
  • Fiber: 4g
  • Protein: 8.5g

More Tips to Stay Healthy
  • Join the NeverSayDiet Community Challenge
  • Healthy Mexican food (yes, we mean it)
  • Have a guilt-free pizza party
  • Click Here!

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