Monday, November 2, 2009

Here's the Skinny

We love pumpkin bread. However, after hearing Melanie Douglass on Studio 5 inform everyone that pumpkin bread is essentially pumpkin cake, I had to think twice about that second or third slice I enjoy. She recommended replacing the oil in the bread with white bean puree. (White Northern beans pureed with some water). So, I decided to give it a try! And WOW! It was good.
She claims this bread only has 2g fat per slice and 140 calories per slice as opposed to 8 to 15 grams of fat and 200 to 300 calories per slice. Armed with that information now, you won't feel nearly as bad lathering up this Kneader's spread on top of it.

Pumpkin Bread with Bean Puree
  • 1 1/3 cup sugar
  • 1/3 cup white bean puree
  • 2 eggs
  • 8 oz. canned pumpkin
  • 1/3 cup water
  • 1 2/3 cups flour
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • ¼ tsp. baking powder
  • ½ tsp. cinnamon
  • ½ tsp. cloves
  • chocolate chips, nuts or raisins: optional
  • Rinse a can of Great Northern white beans and puree in a blender with about ½ cup water. Bean puree should be the consistency of applesauce.

Preheat oven to 350 degrees and spray (1) bread pan with nonstick cooking spray.

Mix sugar, beans, eggs, canned pumpkin, and water. Then stir in dry ingredients and mix well until blended. Pour into bread pan and bake for 50 - 60 minutes, until toothpick comes out clean. Remove from pan and let cool completely before slicing.


Mary said...
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Mary said...

Pumkin bread sounds so good! I think I can smell it through the computer! Yummy!