Without realizing it, I have apparently embarked upon a quest to make every pumpkin recipe that crosses my path. Just when I think that I have satisfied my pumpkin-baking urge for the year, I come across a new recipe and before I know it, I am in the kitchen making it. Such was the case with the Hungry Girl’s Perfect Pumpkin Bread.
For the dried fruit, I picked raisins over cranberries since I had very recently made the Cranberry Pumpkin Bars. I plumped my raisins before stirring them into the batter. The rest of the recipe I made according to the directions, although my bread needed only 40 minutes in the oven rather than 50.
Unfortunately, the Perfect Pumpkin Bread did not turn out so perfectly. The taste of the bread was very disappointing — rather blah and barely sweet. On the positive side, each serving of this bread was a generously-sized slice. However, the large portion size was not enough to make up for the lack of taste; this bread earned only 2 stars. I do not expect that I will make this recipe again.
Perfect Pumpkin Bread
1¼ cups whole-wheat flour
¼ cup all-purpose flour
½ cup Splenda No Calorie Sweetener (granulated)
¼ cup brown sugar (not packed)
2¼ tsp baking powder
1 ½ tsp cinnamon
½ tsp salt
1/3 tsp pumpkin pie spice
One 15-oz. can pure pumpkin
½ cup fat-free liquid egg substitute
1 tsp vanilla extract
¼ cup sweetened dried cranberries or raisins, chopped
1. Preheat oven to 350°F. Spray a loaf pan with nonstick spray.
2. In a large bowl, mix both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice.
3. In another large bowl, whisk pumpkin, egg substitute, and vanilla extract. Add this mixture to the large bowl and stir until just blended.
4. Stir in chopped cranberries or raisins. Transfer batter to the loaf pan and smooth out the surface. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
Yield: 8 servings. Per serving, 4 PointsPlus.