Sunday, September 15, 2013

Pumpkin Pie Bread (Low-Fat)





Recently I've been trying to incorporate pumpkin in every kind of dessert. I already made a pumpkin pie, a pumpkin bread, pumpkin cupcakes and there are still too many things to make with it. Pumpkin Bread has been in my plans for a long time. However, I didn't want it to be just an ordinary pumpkin bread. I guess many of you have already baked one and it would be boring to see another bread recipe.

How about a bread with a dense, moist pumpkin center and a golden chewy crust? The texture is somewhere between a chewy blondie and a fudge. Amazing! Want to hear another great thing? It's almost fat-free. Yes, you know how much I love turning my baked goods healthier. It only contains two egg yolks and is oil and butter free. Three amazing ingredients - applesauce, pumkin and honey keep this bread amazingly moist. One important thing: I used a homemade pumpkin puree which was made out of a boiled pumpkin. Homemade pumpkin puree has more moisture and I believe that it works better in this recipe.

Finally, there's one more thing which I loved about this bread. Ground oats. Oats and pumpkin is such a great combination!

Pumpkin Pie Bread (Low-Fat)

2 cups homemade pumpkin puree (you can probably use canned)
2 tbsp applesauce
2 tbsp honey
160g white sugar
2 eggs
125 all purpose flour
125g ground oats
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt

1) Prepare a 22x10cm silicone baking pan (if using metal, line with parchment paper or lightly grease). Preheat oven to 180C.

2) In a small bowl, combine together all-purpose flour, oat flour, cinnamon, baking powder and salt.

3) In a large bowl, lightly beat the eggs. Add white sugar, honey and beat to combine. Add pumpkin puree and applesauce and beat well.

4) Fold the flour mixture into pumpkin puree mixture and mix just until incorporated. Place the mixture into baking pan.

5) Bake for 1 hour. The cake will look underbaked but this is how it has to look like. Transfer to a wire rack and let cool completely. Let sit at room temperature or in the fridge several hours to set and then slice. Enjoy with a cup of tea.

Recipe by collecting memories



12 comments:

  1. I have never seen a bread that texture; but it looks AMAZING. Wow, right up my alley. Pinned!

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    Replies
    1. That's why I called it a pie-bread! Thanks! :-))

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  2. Have you possibly tried making this recipe in cookie form? Not sure if it would hold together, but thinking of trying it.

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    Replies
    1. I haven't tried it. I doubt it would hold together of even if it will, the cookies might be very thin, I guess. And the texture will not be so moist. But you may try, that really sounds interesting!

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  3. I just made this and it is in the oven. Thank you so much for the weight measurements. Since I had purchased a scale and the more I use it, the more I love it and get irritated when recipes do not have weight listed!! I used coconut palm sugar and cut it down to 125g since weighing makes that much easier. I taste tested the batter in case I needed more sweetener and it taste great! Can not wait until its done and I get to eat it :)

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    Replies
    1. I always trust accurate measurements, I think it's essential to know exact weight in culinary, especially if it's confectionary. Some desserts can be made with approximate measurements but when it comes to making macarons, for example, I never trust cups and tablespoons. I'm curious how this came out for you, hopefully you enjoyed it! Thanks! :)

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  4. 125 all purpose flour is equal to a cup?
    can i use almond flour?

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    Replies
    1. 125g all purpose flour is equal to one cup. I haven't tried it, but I think you could try using almond flour :) Good luck!

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