Figure-friendly pumpkin bread

Updated: Nov 19, 2019

By Trainer Joy


“You have to make this Pumpkin Bread! It is so good and would be great for the blog!”  are the words my mother said to me. I thought I would be a good daughter and listen to her.


The recipe she used looks amazing, and I totally trust my mom that it tastes awesome too. However her recipe calls for 1 cup oil and 3 cups sugar, so I thought I would tweak it and create a lighter version. For the oil, I substituted 1 cup of unsweetened applesauce, and for the sugar substituted 2 1/2 cups honey.  Adding the honey creates a wetter batter so I added an extra ¼ cup flour. I also substituted unbleached flour for all-purpose flour.  After baking the bread, I lightly drizzled the top of the loaves with pure maple syrup.  This added a touch of sweetness and made the bread glisten.


The original recipe contains 210 calories and 8.2 grams of fat per serving. My figure friendly version contains 160 calories and 2.2 grams of fat per serving. I am sure you can do the math, but the lighter version saves you 50 calories and 6 grams of fat per serving. This recipe can be lightened further by leaving out the nuts making it 144 calories and .7 grams of fat per serving. With a little tweaking many recipes can be healthier without sacrificing flavor or your waist line.


Prep Time: 15 minutes

Cook time: 60 minutes

Yield:: 3 loaves

Nutrition facts: Calories: 160 kcal; Fat: 2.2 grams; 


Ingredients:

  • eggs - 4 

  • water - 2/3 cup 

  • unsweetened applesauce - 1 cup 

  • pumpkin pie mix - 1 can 

  • unbleached flour - 3 3/4 cups

  • honey - 2 1/4 cups

  • baking soda - 2 tsp

  • salt - 1 1/2 tsp 

  • cinnamon - 1 tsp 

  • nutmeg - 1 tsp 

  • ground cloves - 1/4 tsp 

  • walnuts or pecans - 3/4 cup 

  • all spice and pumpkin pie spice - optional 

  • pure maple syrup - optional 


Instructions:

  1. Preheat oven to 350°F.

  2. Beat eggs; add oil, water, pie filling, and honey.

  3. Combine dry ingredients, and add to egg mixture.

  4. Bake in greased and floured bread pans.

  5. Bake at 350°F for 1 hour.