Friday, October 1, 2010

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.
 
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7 comments:

Fashion Meets Food said...

Yum! I will definitely have to try out your bread! xo

my boyfriend cooks for me said...

Hi Tarrah, thanks for stopping by my blog! Your pumpkin bread looks great, I'll have to try your recipe next time to see how it compares with the one I've been using. I am interested to see the difference buttermilk and brown sugar make.

nancycreative said...

That looks good--I'll have to try it, especially since it's low calorie!

Miss. Tarrah Dame said...

Thanks for all the lovely comments guys :) they make my day!

Andrea said...

Hi...
Just found your blog and everything look delicious!
I'm making the Pumpkin bread from another recipe and I noticed both recipes doesn't have "baking powder" on the ingredients. Is it correct?
Andrea

Miss. Tarrah Dame said...

That is correct! I think when baking a lot of things that aren't cakey or fluffy you don't necessarily always need baking powder...I've noticed that
:)

Anonymous said...

just tried this recipe. needs more cinnamon or something like pumpkin pie spice. the wheat flour is veery overpowering. or try the recipe on skinny taste.

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