Pumpkin Bread

This is delicious bread, moist, flavorful and it is a bake once – eat twice recipe. It is best stored in the refrigerator. This recipe was modified from Pumpkin Honey-Beer Bread from Cooking Light (a long time favorite in our house). This one has ½ the carbohydrate and about 60 less calories.

1 ¾ cups all-purpose flour (7.1 ounces)
1 ½ cups white whole wheat flour (6.1 ounces)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed
¾ cup stevia/sugar-baking blend (such as Zing)
¼ cup apple sauce
1/2 cup canola oil
2/3 cup honey beer (at room temperature)
4 large eggs
1 (15-ounce) can pumpkin
2 tablespoons hulled pumpkin seeds (garnish)
2 teaspoons sugar in the raw (garnish)
Cooking spray

Preheat oven to 350°.Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk. Combine 1/2 cup water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Kim’s Note: Using 100 percent artificial sweetener would give you a carbohydrate gram total of 13g, but in my opinion the product would not be as good and the carbohydrate change is not worth the inferior product. However I did not test this recipe with 100 percent artificial sweetener. Using the stevia-sugar blend reduced the carbohydrate by about half; the original recipe was 31g carbohydrate.

Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)
Nutrition Breakdown: Calories 130, Fat 5g (0.5g saturated fat), Cholesterol 25mg, Sodium 290mg, Carbohydrate 18g, Fiber 2g, Protein 3g.
Percent Daily Value: 45% Vitamin A, 2% Calcium, 4% Iron, 0% Vitamin C
Carbohydrate choices: 1 Carbohydrate
Diabetes Exchanges: 1 Starch