Sunday, November 18, 2012

Lightened Up - Pumpkin Bread {Made With Truvia Baking Blend}

Hi every one and Happy Sunday! Thanksgiving is fast approaching, so this will be my last post until after the holiday.

My kids are out of school all week, so I want to spend a little time with them before we head out to visit family. 

I also want to have plenty of time to get all my Thanksgiving dishes together that I'll  be contributing. 


My father in law cannot have a lot of sugar, so I told mom I would bring a few less sugar alternatives this year.     

 I didn't want him to feel left out, because he loves dessert just as much as I do.  His favorite is pumpkin pie, so I will be bringing the Lighter Pumpkin Pie I made a couple weeks back. 

He loves pumpkin, so I took my regular Fall Pumpkin Bread recipe and replaced the sugar with the Truvia Baking Blend

I was a little worried messing with my original recipe, but I wanted share the bread with my father in law as well.  

The original recipe called for a whole cup of oil, but I used half oil and half unsweetened applesauce. Next time I want to try using coconut oil, but I was running low.

I'm happy to say the results were perfect. The pumpkin bread tasted just the same as the full sugar version.

The only difference I noticed was the top wasn't as crispy as my regular pumpkin bread. That was it just that one little thing. Taste and texture wise it was exact.

This recipe is simple to make. Start by blending the first 6 ingredients with an electric mixer or kitchen aid.

Add the pumpkin and the sifted self rising flour a cup at at time.  Pour mixture into two 5 x 9 inch loaf pans that have been greased and floured or (use mini loaf pans).
 

Bake for 40 - 50 minutes or until golden brown (if using mini loaf pans bake 20 - 25). Bread is done when the top of the cake springs back when touched.

Cool in loaf pans 5 minutes then remove to a baking rack to cool completely.


My father in law will be so surprised when I show up with a few desserts he can enjoy. If I have time I will try my hand at making a less sugar Apple Pie. 

I want to wish everyone a Happy & Blessed Thanksgiving.





1 1/2 - teaspoons nutmeg
1 - teaspoon cinnamon 
1 1/2 - cups Truvia Baking Blend
1/2 - cup canola oil
1/2 - cup unsweetened applesauce
2/3 - cups water
1 - cup canned pumpkin
3 - cups self rising flour, sifted (do not substitute)

Preheat oven to 350 degrees F. 

Using an electric mixer or kitchen aid blend the first six ingredients together. 

Add the pumpkin and the sifted self rising flour one cup at a time. 

Pour the mixture into two 5 x 9 inch loaf pans that have been sprayed with baking spray
and floured.

Bake for 40 - 50 minutes or until golden brown. Bread is done when the top of the cake springs back when touched.

If using mini loaf pans bake 20-25 minutes. Cool in loaf pans 5 minutes then remove to a baking rack to cool completely. 

Cook's Note: Also if using all apple sauce the cake will be dense and heavy, so I only recommend using half. 



Truvia Baking Blend:  
  1. Is a blend of zero-calorie Truvia natural sweetener and sugar and packaged in a product that’s designed for easy, at-home baking. 
  2. Provides sugar-like taste and texture in recipes, but with 75% fewer calories per serving than sugar.
  3. Will bake and brown and provide moistness in baked goods like recipes that are made with sugar. 
  4. Can be substituted for sugar in any recipe by simply using half as much Truvia Baking blend as you would sugar. 
  5. Is available at retail stores nationwide in a 1.5 pound bag with a closeable, easy-to-use pour spout.

 For more information on Truvia Baking blend visit www.truvia.com for product information and recipes.


Disclosure: I'm part of the Truvia Honestly Sweet Baking Bloggers. I was compensated for my time and efforts in creating this post. As always, the opinions stated above are entirely my own.

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12 comments:

Anonymous said... #

I use Splenda for most all my cooking and it comes out fine. I'm diabetic and so is my husband, and we both lost a lot of weight over the last year or so. (almost 150 pounds for me) I also replace eggs with egg substitute and most of the oil with unsweetened applesauce. So far all my receipes have turned out. Only a couple of items have had to be tweeked a bit. For the breads, I just turn the broiler on them for a few seconds and the tops will brown a little more. Just like regular breads. :-)

SKR said... #

Sounds and looks great. I love pumpkin and can't wait to try this. Truvia is a great alternative to sugar for a great lower cal desert. Thanks for all your recipes.
SKR

Autism Blog said... #

I haven't seen this blend yet. Is it only available at health food stores?

Tina Butler said... #

It is available in grocery stores as well. I found some at my local Walmart in the baking isle.

Brian said... #

You're the perfect daughter-in-law : )

Pumpkin bread is my favorite, but for me, I have to eat it almost immediately upon exiting the oven. There's nothing better than that.

Happy Thanksgiving cooking to you!

Anonymous said... #

Tina - Thank you so much for experimenting with lower sugar recipes. I am diabetic but I'm always afraid the taste will suffer if I start subbing too much. I really appreciate your recipes and comments on how good they are.

Oh, and speaking of good, I made your Honey BBQ meatloaf last week and my family went crazy for it! Thanks for another winner!

Happy Thanksgiving!
Ann

Tina Butler said... #

@Brian, I stole a piece as soon as it came out of the oven LOL. I can hardly wait myself. The recipe made 7 mini loaves, so I kept 3 and I'm taking 4 to give to my FIL.

I had another slice the next day tand it was even better, because he flavors had time to set. Next task is the pumpkin pie.

MAM said... #

Pumpkin bread sounds delicious! BTW you can use nothing but applesauce instead of the oil. I did that with a lemon zucchini loaf I made last summer and it was moist and delicious! I have been a vegetarian for about a year and I also try to eliminate a lot of oil and dairy. Martha

Tina Butler said... #

@MAM,
I have already tried all applesauce and the bread doesn't turn out the same. I have a note at the recipe. The bread comes out way too dense and heavy using all applesauce. I don't recommend that for this recipe.

Patricia said... #

Is it possible to include the actual nutritional info. I'm diabetic too, but right now carbs and sugar values are especially important.

Tina Butler said... #

Patricia here is a link to a nutritional calculator. You would need to enter that information as I am unable to keep up with that. http://caloriecount.about.com/cc/recipe_analysis.php

Anonymous said... #

Patricia, if you are diabetic I reccomend you http://www.happyforks.com/analyzer - here you can check nutritional values accurately per 100g, just copy there your recpies. Greets, Kim