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
