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Pumpkin Pecan Bread with Orange Cream Cheese

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Old 07-19-2004, 09:27 AM   #1
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Talking Pumpkin Pecan Bread with Orange Cream Cheese

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.

Per serving:

Calories 170
Carbohydrate 22 grams (sugar 4)
Protein 4 grams
Fat 7 grams (saturated 0.5)
Fiber 1 gram
Sodium 170 milligrams
Diabetic exchange = 1 1/2 carbohydrate, 1 fat


Orange Cream Cheese

4 oz light tub-style cream cheese
1 Tbs orange juice
2 tsp Splenda Granular
1 tsp grated orange zest

Place all the ingredients in a small bowl and beat until creamy. Keeps well in the refrigerator for 1 to 2 weeks. Makes eight servings (1 Tbs each).

Per serving:

Calories 30
Carbohydrates 1.5 grams (sugar 1)
Protein 1 gram
Fat 2.5 grams (saturated 1)
Fiber 0 grams
Sodium 65 milligrams
Diabetic exchange = 1/2 fat
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Old 10-14-2008, 09:27 AM   #2
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I made this for dessert this week. Had a piece this evening and it was fantastic. Very moist, and I LOVED the orange cream cheese with it!

FYI - I substituted SF maple syrup for the molasses. It worked really well!
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Old 10-26-2008, 10:39 AM   #3
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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

Great recipe!
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Old 10-29-2008, 09:03 AM   #4
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Quote:
Originally Posted by hmacneil6 View Post
FYI - I substituted SF maple syrup for the molasses. It worked really well!
So glad you liked this, Heather! But I'm confused...where's the molasses?
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Old 10-29-2008, 09:05 AM   #5
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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!
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Old 10-29-2008, 09:07 AM   #6
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Laurie, in your recipe the ingredients do include 2 TBSP molasses.
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Old 09-27-2010, 02:53 PM   #7
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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.

Thanks again for the recipe, Laurie!
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Old 12-07-2010, 01:14 AM   #8
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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.
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Old 12-16-2010, 04:06 AM   #9
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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
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Old 07-12-2011, 02:42 PM   #10
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I LOVE pumpkin bread and usually make it every fall, I'm glad to find one that is SB legal. Thank you so much!
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