Pumpkin Pecan Bread with Orange Cream Cheese From Unbelievable Desserts With Splenda
by Marlene Koch, RD
Pumpkin Pecan Bread
1/4 cup canola oil
1 cup pumpkin puree
1 large egg
1 large egg white
1/2 cup low-fat buttermilk
2 Tbs molasses
1 cup + 2 Tbs Splenda Granular
1 3/4 cup all-purpose flour (I would use WW flour)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/3 cup chopped pecans
Preheat oven to 350 F. Coat a 9x5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together the oil, pumpkin, whole egg, egg white, buttermilk, molasses, and Splenda. In a large bowl, measure the flour, baking powder, baking soda, spices, and nuts. Stir and make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well and stir just until all flour is moistened. Do not overmix. Spoon the batter into the prepared pan and bake for 40 minutes until the crack appears dry and a toothpick placed into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from pan and set back on rack to finish cooling. Slice and serve with Orange Cream Cheese if desired. Makes twelve servings.
The first time I made this, I stuck to the recipe and it was fabulous. The family loved it and it was gone within hours.
The second time, I added dark chocolate chunks - maybe 1/2 cup. It was just the perfect amount and really made it into a dessert. I also didn't have any buttermilk on hand, so I used plain yogurt. I turned out great.
I'm making it again this morning. I bought some fresh cranberries and plan to add them into the mix. I also bought egg nog and was thinking about substituting it for the buttermilk.....that might be a little too decadent though
1/2 cup low-fat buttermilk 2 Tbs molasses
1 cup + 2 Tbs Splenda Granular
Not a problem. Looking at the recipe now, I think you substituted the molasses w/ "2 Tbs" Splenda. Either way it works fine.
Thanks for all of the great recipes, Laurie!
I made this again yesterday, but made it into muffins instead of a bread so that portion control was easier. This is just as good as any of the non-healthy pumpkin breads out there, and it doesn't make me feel gross. I will make this a LOT this season.
I'm making this for the 2nd time tonight. I made it for Thanksgiving and people at work LOVED it. Personally, I wanted a little more of the "spice" taste, so this time I've bumped up the spices just a little bit. I'm baking a double recipe in a bundt pan. The orange cream cheese frosting is TO DIE FOR. Love it!!!
Thanks for the recipe!!! Oh, and I also substituted SF maple syrup for the molasses.
The second time I made this I actually FORGOT that it was the tub-style cream cheese we were supposed to use and I used regular block Neufchatel cheese and whipped it myself. The frosting was much sweeter and better tasting that way, IMO, but I prefer Neufchatel cheese, so maybe that's why. LOL