Low-Calorie Pumpkin Bread

I want to first start by announcing (the obvious) that I decided to change the name and url of my blog. I wanted it to better represent my love for both cooking and baking. And quite frankly I have realized since starting to bake at work and getting more experience that baking is a lot harder for me than cooking. I am learning a lot by making sooo many mistakes. I am learning that I hate following recipes (which is key for bakers) and I love to do my own thing and add my own spins. I think I am a cook at heart who has a huge sweet tooth and is learning how to apply my cooking skills to strengthen my baking skills. So it is a work in progress. :)

Also, I apologize for the time being about the poor photographs. My camera is not working very well, the lighting is terrible and the picture is fuzzy. I can't really afford a new one yet so this will have to do for now :(

Now, to the good stuff. Today is the first day of my favorite month! October! To celebrate I had some of my closest girlfriends over to catch up and chat over homemade pumpkin bread, apple cider and halloween oreos! It was awesome. I found a recipe lower calorie pumpkin bread online and noticed how good the reviews were and had to try it. I added and changed a couple things and it turned out great! I ate probably half the loaf in one day...bad girl I know! But hey, at least it's somewhat healthy right? Let me think that.

Low-Calorie Pumpkin Bread
Adapted from Allrecipes.com

Ingredients:

1 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.