Tuesday, October 15, 2013

A Twist on Alton Brown's Healthy Pumpkin Bread... Just in Time for Fall

pumpkin bread
 It's not always that easy!  I found a recipe from Alton Brown on Food Network and changed out a few things from another "Healthy" Pumpkin Bread recipe I got off of Good Housekeeping to come up with an actual healthy and yummy version! 
Recipe courtesy Alton Brown   Alton Brown
Show: Good EatsEpisode: Squash Court

This recipe was rated 5 stars out of 5 so it began a winner and ended a skinnier version of the same winning recipe!

Total Time: 1 hr 35 min 
Prep: 20 min
Cook: 1 hr 15 min

Yield: 1 loaf or 1 1/2 dozen small muffins

Level: Easy


2 cups all-purpose flour (can substitute out for a gulten-free kind too)
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil (lo-fat version: substitute applesauce for the oil)
3 large eggs  (or 6 egg whites)
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutritional Information:
Calories: 205
(Lo-fat version 105 Calories)

Fat: 11 grams
(Lo-fat version: 5 grams Fat)

Saturated Fat: 1 gram
(Lo-fat version .05 grams Sat Fat)

Protein: 3 grams

Carbohydrates: 26 grams
(Lo-fat version: 12 grams)

Sugar: 12 grams

Fiber: 1 gram

Cholesterol: 35 milligrams
(Lo-fat version: 15 milligrams)

Sodium: 154 milligrams

Read more at: http://www.foodnetwork.com/recipes/alton-brown/pumpkin-bread-recipe/index.html?oc=linkback


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