Low Fat, Sugar Free Pumpkin Bread

Submitted by s. anne

"The texture of this pumpkin bread is almost better than that of its full-fat version. Yum! Perfect for anytime of day. I guarantee you won't be able to tell it's low-fat OR sugar free!"

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 10 slices
• Serves: 10

ingredients

• 1⁄2 cup whole wheat pastry flour
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon sea salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1⁄3 cup egg substitute
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 2 cups sugar substitute
• 6 ounces pumpkin
• 1⁄4 cup water

directions

1. Preheat oven to 350°F.
2. Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
3. Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
4. Pour into loaf pan and bake for approximately 45-50 minutes.

Reviews

[Oneredheadedlady]

Wow, this came out so good. I made a couple of changes, I only used 1 cup of splenda, I used 1 egg instead of the egg substitue, and I omitted the oil and water and used 1/2 cup unsweeted applesauce.....oh and I added raisins and nuts. I have a sugar free, fat free friend that will love this bread. Also it was very moist because I added the applesauce.

 

[ginger faye]

I also loved it........with the changes of the first reviewer. My second and best one was 1/4 cup splenda, 1/2 cup more applesauce, and 10 minutes less on the baking time. I think my friend Carla will love it too!

 

[kumiko_aki]

I'm sorry but this just did not work out for me. I went over the recipe many times after it came out bad and I could not see any mistakes I made. My bread did not rise at all and was bland and dry upon testing. I don't think I'll being trying this again. Sorry!

 

[DSandDS]

I love pumpkin bread, and I must admit that I was a tad nervous to try a SF version. Well, my DH cannot stop eating it. Our home smells deliciously like pumpkin whenever I'm baking it - which is almost daily. And it fits perfectly into our new eating lifestyle. Very yummy and healthy indeed!

 

[CoffeeB]

5 stars for the moistness and flavor combinations in this pumpkin bread. I followed the previous reviewers advice and cut the Splenda amount down to a little more than a cup. Perfect. This is such a great find when I can use LF or FF ingredients to make something healthy. Thanks for a great recipe Anne. Made for Fall's PAC 08'