Now I must go through my six pound cans of pumpkin within a week, because it really shouldn't be in the fridge for longer. I wanted to make a new pumpkin bread with all of my canned pumpkin, so I found this recipe and went to work. But of course, I didn't follow the recipe 100%, I never do. Here are my modifications:
3 cups of sugar ----> 1.5 cups of Splenda for baking
1 can pureed pumpkin ----> No change
4 eggs ----> No change
1 cup vegetable oil ----> 1 chose Smart Balance canola oil
3/4 cup water ----> vitamin water. HA! JK
2/3 cup peanut butter ----> SoyNut butter
3 1/2 cups all purpose flour ----> brown rice flour (wheat free and gluten free)
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
I also added walnuts on top.
It's a good sign that your final product will taste amazing when you find yourself licking the batter bowl clean.....
And of course, the final product did taste amazing.
I could have very easily made more modifications, but I wanted this to be extremely moist. After all, I haven't had bread in a very long time and I was ready for some heaven in my mouth.
Last night Nick said, "It's the best bread I've ever had". Wow, really Nick?! I'm flattered!
Last night Nick said, "It's the best bread I've ever had". Wow, really Nick?! I'm flattered!
Some Nutrition Info.
(Serving size; 1/18 slice)
180 calories, 3 grams fiber
Other Modifications I Could Have Made
- 1 cup of egg beaters instead of 4 eggs
- 4 T ground flaxseed + 3/4 cups water instead of 4 eggs
- 1 1/2 cups Splenda sugar for baking, instead of 3 cups sugar
- 1 cup applesauce instead of 1 cup canola oil
Question: Can you think of any other possible modifications? Do you like pumpkin bread?
Previous Fall Recipes
Butternut Squash and Duxelles
Pumpkin Soup
Gina's Psuedo Apple Cobbler
Last year's Pumpkin Bread
My first attempt at pumpkin fro yo
Before pumpkin season ends I plan on making Anthony's pumpkin bars, pumpkin ravioli (wheat free), and also some pumpkin custard (idea from Melinda). And after that? I plan on turning into a pumpkin.
wooo!!! I'm impressed that you made bread without flour!!! I was just thinking about use of brown rice flour.. now I know that it can make amazing bread too! ;)
ReplyDeleteLove love pumpkin, it's one of the few reasons I like fall/winter. So bad that they don't freeze well... but it's a good excuse to eat more! hehehe...
This sounds fantastic! I've been adding peanut butter or PB2 in my pumpkin protein shakes in the morning. LOVE that combo!
ReplyDeleteI've also be baking with equal parts protein powder and equal parts oat flour...and it's been working out pretty well.
I might try that when I make this recipe! Thanks!
love pumpkin bread! I made an apple pumpkin bread that was really good the other day....it makes the house smell so good!
ReplyDeleteI had no idea that pumpkin puree doesn't freeze well-- good to know!!
ReplyDeleteThis bread looks beautiful!
I too am surprised the pumpkin didn't freeze well.
ReplyDeleteSeems like quite a bit of oil, but I'm not sure the moistness would be worth sacrificing. Love the flavors of fall!
This looks delicious! Great minds do think alike :)
ReplyDeleteI love pumpkin bread. I'm putting your recipe on my "list." :-)
ReplyDeleteCan I just say that this looks amazing! I love pumpkin!
ReplyDeleteI hate that it doesn't freeze.
Thanks for sharing all your pumpkin recipes..I am going to have to make one of these soon!
When I read pumpkin and peanut butter in the titled I knew I'd be smitten. I love a good pumpkin bread and since the recipe doesn't need wheat flour I have some gluten free flours I think I'll use up in it.
ReplyDeletehaha i'm getting my orange fall glow just reading this! i know your hands must be tinted by now. no shame in that girl because mine are toooooo :)
ReplyDeleteI love pumpkin bread! What a great idea to add peanut butter :)
ReplyDeletehooray for pumpkin...i'm in love! i'm glad your pumpkin bread turned out so well and that nick was a fan, too!
ReplyDeletegood to know that you can't freeze pumpkin...i'll definitely keep that in mind!
I do love pumpkin bread but have never made it. Looks like you made some great substitutions (although I'm not familiar with NuNaturals Baking Blends and I'd go with all PB) and seeing that I'm not an expert baker I definitely could not suggest any others. This looks delicious!
ReplyDeleteWait, so you can't freeze pumpkin?? Dang, I have like three bags of the stuff in my freezer :( Well, I'll still try them anyway - can't let good pumpkin go to waste! Great recipe modifications - especially good for me to know as I transition to being an RD in less than a year - yikes! One of my favorite modifications (which I'm sure you know about) is applesauce or pureed beets in place of oil and some sugar (for the applesauce). Pumpkin is good for that, too! In fact, maybe I'll go dig one of those bags of frozen pumpkin out now ... :)
ReplyDeleteHave a great weekend, Gina!
I love pumpkin bread! I've also been wanting to try baking with brown rice flour, so I'm glad you wrote this post!
ReplyDeleteThat pumpkin bread looks amazing!!! I must buy pumpkin stat! I find so many good recipes on allrecipes.com.
ReplyDeleteGuess what? I used pumpkin puree (1 Cup) with your soynut butter (1/4 cup) and vanilla protein powder (2 servings) and half a cup of oatmeal, and 1 tsp pumpkin pie spice and 1 tsp baking powder, and 1 tsp vanilla and a shake of salt to make vegan protein cookies....SO YUMMY!
ReplyDeleteAnd I bought a car of cinnamon peanut butter when I was in the states...I LOVE IT!
That looks really good. I can imagine it smells good too. I love pumpkin anything, but pumpkin choc chip cookies are really good. I hope you make the pumpkin custard soon and it turns out good. It's really good too with a little graham cracker crumble, but yes, that does add a few calories. :)
ReplyDeleteWow that looks good! Usually I put pb ON my pumpkin bread, but next time I'll have to try putting it IN it!
ReplyDelete