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Pumpkin Bread

celiac-mommy

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celiac-mommy Collaborator
celiac-mommy
Posted

Preheat oven to 350, spray 9x13 lightly with cooking spray (or make muffins)

2c Pamela's baking mix

1.5c sugar (a lot, but you can reduce to 3/4 if you want)

2tsp cinnamon

1/4tsp cloves

3/4c egg whites (or 4 whole eggs)

2c canned pumpkin (or 1 15oz can)

NO oil!! (or use 1/3 c if desired)

You can frost with cream cheese frosting if desired

Stir together Pamelas, sugar, cinnamon, cloves

Stir in egg whites, pumpkin and oil (if using)

Combine well, pour into pan

Bake 30 minutes or until toothpick comes out clean

Cool in pan 2 hours before cutting (if you can stand it)

If doing muffins, you can use liners.

Breakdowns like this:

24 bars or 24 small muffins=100 calories

12 BIG muffins=200 calories

(will be less if you decrease the sugar!!!

Enjoy

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HAK1031 Enthusiast
HAK1031
Posted

Sounds yummy! I have a bad habit of eating half of what I bake as soon as it comes out of the oven, so a big muffin for only 200 cals sounds appealing! I'm allergic to squash though so I might turn this into a banana muffin recipe. Or carrot or sweet potato...any thoughts on how well that would work? :)

Green12 Enthusiast
Green12
Posted

This sounds really good!

Sounds yummy! I have a bad habit of eating half of what I bake as soon as it comes out of the oven, so a big muffin for only 200 cals sounds appealing! I'm allergic to squash though so I might turn this into a banana muffin recipe. Or carrot or sweet potato...any thoughts on how well that would work? :)

I would try substituting the canned pumpkin puree for cooked sweet potato puree. Years ago I found this sweet potato muffin recipe that called for cooked sweet potato puree, they were delicious! You might have to experiment with the amount of sweet potato puree, I don't know if it would be a 1:1 ratio with the pumpkin puree, but it just might be.

It would also be good with mashed banana in place of the pumpkin puree.

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author

With the sweet potato-I'm sure it would be awesome, you might want to add the oil to make sure it wouldn't be too dry--but maybe wait until the very end to see what the texture of the batter. It was like a cake batter that flowed into the pan very easy, not lumpy or gloppy, but not watery. My husband had a poker party last night and they disappeared really quickly--then the wives call me the next morning an complain that I shouldn't be baking for their husbands because they come home and want to be baked for :lol:

Green12 Enthusiast
Green12
Posted
My husband had a poker party last night and they disappeared really quickly--then the wives call me the next morning an complain that I shouldn't be baking for their husbands because they come home and want to be baked for :lol:

:lol::lol:

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author

Update:

I made them again as muffins instead of bread, I reduced the sugar to 3/4 cup which brings the 12count down to 150 calories !!! I didn't miss the sugar at all!

If making 12 muffins, spray tins lightly and then fill to the top of each cup. It filled each one perfectly! Bake for 30 minutes still-since they're so full.

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