Low Fat Pumpkin Bread
I make this recipe as bread during the holidays or as muffins for a treat anytime.
I make this recipe as bread during the holidays or as muffins for a treat anytime.
- 1 cup applesauce
- 2 cups sugar
- 1 teaspoon cinnamon
- 2/3 cup water
- 1 teaspoon nutmeg
- 1 1/2 cups pumpkin canned
- 2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 4 ea eggs
- 3 1/3 cups flour all purpose, sifted
- 1 cup nuts chopped (optional)
- 2 tablespoon butter (optional for topping)
- 2 tablespoon sugar (optional for topping)
- 1/2 teaspoon cinnamon (optional for topping)
- Carbohydrate 114.0497390625 g
- Cholesterol 268.187890625 mg
- Fat 12.50515015625 g
- Fiber 2.48777502161264 g
- Protein 12.84221171875 g
- Saturated Fat 3.545098125 g
- Serving Size 1 1 Serving (233g)
- Sodium 322.44325740625 mg
- Sugar 111.561964040887 g
- Trans Fat 1.49320690625 g
- Calories 606 calories
Step-by-step
- Sift dry ingredients into large mixer bowl.
- Quickly add remaining liquid ingredients.
- Mix on medium speed only until dry ingredients are moistened.
- Bake in two greased 9x5x3 pans in preheated 350 oven for one hour.
- Let cool 5 minutes.
- Remove from pans and cool on wire rack.
- While warm, brush with butter and sprinkle with cinnamon-sugar mixture.
Swapping oil for an equal volume of applesauce alters the crumb structure by replacing fat with pectin and water, yielding a denser yet surprisingly tender loaf. Understanding this substitution prevents dense pockets by requiring rapid mixing just until flour hydration occurs, avoiding gluten overdevelopment. Canned pumpkin puree provides concentrated starch and moisture, whereas fresh roasted pumpkin often releases excess liquid that demands straining through cheesecloth before measuring.
Baking Mechanics and Temperature Control
Preheating the oven to 350 degrees Fahrenheit ensures the chemical leavening agents activate properly upon contact with the wet batter. Two greased 9x5x3 inch pans distribute the massive batter volume evenly, allowing heat penetration to reach the center within the one-hour window. Allowing the loaves to rest inside the hot pans for precisely 5 minutes initiates structural setting before inversion onto a wire rack prevents bottom crust condensation.
- Dense centers indicate mixing past the point where flour streaks disappear, which develops tough gluten strands.
- Sticking to the pan happens when the baking vessel lacks thorough greasing or cooling extends too long inside the metal.
- Dry crumb results from over-measuring all-purpose flour; aerate the flour with a fork before spooning it into the measuring cup.
