Wednesday, October 6, 2010

It's That Time of Year

It's that time of year when the weather gets slightly cooler (I am in Florida) and I start to miss the autumn leaves falling, and the aromas of fresh baked breads and cookies filling the house.  I can't do anything about the autumn leaves but I can fill the house with delicious scents. Last year I found a recipe for the best pumpkin bread I ever had on recipes.com.  Unfortunately, last year during the holiday season I baked so much that I put on some extra pounds that I never got rid of.  I have been trying to put off my itch to start baking in order to stay on my diet and lose a few pounds first. I had been successful until today.  After talking to my sister-in-law on the phone about diets and exercise, she asked me for my pumpkin bread recipe, which I promptly gave her.  But now I wanted to bake even more, so I decided that I would try to make the recipe a little more diet friendly.  I switched out 1/2 cup of butter for 1/2 cup of light butter with canola oil(land o lakes), and instead of 3 eggs I used 1 egg and the equivalent of 2 eggs in egg substitute.  The recipe called for 3 cups of sugar which I used 1 and 1/2 cups sugar and 1 and 1/2 cups of Splenda.  I don't know calorie wise how much I saved but I know that this bread is healthier for me than the original recipe because I have to watch my sugar, and cholesterol being a diabetic with a heart problem.  I was quite pleased with the results and I don't think anyone will notice the difference if I don't tell them.

Here is the revised recipe, if anyone is interested.

1 cup light butter(made with canola oil)
1 and 1/2 cups sugar
1 and 1/2 cups Splenda
1 egg
1/2 cup egg substitute
3 cups all purpose flour
1 tbsp. baking powder
1 and 1/2 tsp baking soda
1 and 1/2 tsp cinnamon
1 and 1/2 tsp nutmeg
1 tsp ground cloves
1-16 oz. can pumpkin
Cream together butter and sugars, add eggs and mix well.  Combine dry ingredients and stir into creamed mixture.  Stir in pumpkin.  Pour into two greased 9x5 loaf pans.  Bake at 350 for 1 hour or until test done.

Pretty simple and pretty delicious.

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