With less than half the fat and just one-fourth the calories of my original recipe, this new favorite allows even those who are watching what they eat to enjoy a slice or two without guilt.
—HEIDI FIGIEL BRIDGEPORT, WV
PREP: 20 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 2 LOAVES (16 SLICES EACH)
2 1/4 cups sugar
2 cups all-purpose flour
1 1/3 cups cake flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil
1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened.
2. Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.
PER SERVING 143 cal., 3 g fat (trace sat. fat), 27 mg chol., 183 mg sodium, 27 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1/2 fat.