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
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:
- Is a blend of zero-calorie Truvia natural sweetener and sugar and packaged in a product that’s designed for easy, at-home baking.
- Provides sugar-like taste and texture in recipes, but with 75% fewer calories per serving than sugar.
- Will bake and brown and provide moistness in baked goods like recipes that are made with sugar.
- Can be substituted for sugar in any recipe by simply using half as much Truvia Baking blend as you would sugar.
- 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.